Besan Tarkari (Besan bhaji)

Today I am posting a recipe from Odisha. Every day this month I will post a recipe from a different state in India.

Odisha is a coastal state in south eastern India. Parts of coastal Odisha are home to large nesting grounds for the olive ridley sea turtle. Some of these are open to visitors. Wouldn't it be nice to visit this coast during nesting season and see hundreds of sea turtles? And even better to be there when the little turtles hatch and make their way to the water?

Back to the recipe: I found this recipe very interesting because cooked besan cubes are used in place of a vegetable. I have since found similar recipes in a lot of neighboring states. I usually do not leave a lot liquid in the gravy. If you like more liquid increase the amount of water.

You will need
1 cup besan
1 tsp. baking soda
1 medium potato
1 tsp. sugar
1 medium onion
2 tomatoes
1 tsp. ginger garlic paste
1 tsp. turmeric powder
1 tbsp. coriander cumin powder
1 tsp. paprika
2 pods cardamom
salt to taste
olive oil

In a mixing bowl whisk together the besan, baking soda and 1/2 a teaspoon of salt with a cup of water. Transfer to a pan and place the pan on low to medium heat. Whisk to prevent lumps as the mixture heats up.

Keep whisking on medium heat to thicken the mixture. Then turn off heat and let it cool to room temperature.

Transfer contents to a mixing bowl and knead well. The mixture will be sticky. Continue to knead and it will come together. Pour a teaspoon of olive oil on the palm of your hand and finish kneading.

Let it rest for 15 minutes. Then transfer to a flat surface and flatten.

Cut up the flattened besan dough into cubes.

Heat oil in a pan and cook the cubes until brown on both sides.

Wash, peel and cube the potatoes. Cook them in a little oil in the same pan.

Keep aside the besan cubes and potatoes. Add a tablespoon of oil to the pan. When hot add a teaspoon of sugar and caramelize it. Chop the onions and add them into the pan. Let them cook on medium low heat.

Meanwhile chop the tomatoes. When the onions are translucent and slightly brown add the ginger garlic paste and the tomatoes. Add the turmeric powder, coriander cumin powder and paprika. Shell the cardamom and pound the seeds to a powder. Add them to the tomato mixture.

Cook the tomatoes for a couple minutes. Add water and let the mixture come to a boil. Simmer until the gravy thickens and the tomatoes are mushy. Ensure there is plenty of liquid if not add a little warm water.

Add the potatoes and cook them for a few minutes. Add more water if needed. Then add the cooked besan cubes and cook for a few minutes.

If you like gravy then add more water. I prefer semi dry consistency so I let most of the water evaporate.

Serve hot with poli.