Kadali Bhanda O Chingudi Tarkari (Odia Style Banana Blossom & Prawn Curry) Recipe
A popular dish from the coastal kitchens of Odisha, Kadali Bhanda O Chingudi Tarkari is a delightful combination of banana blossom (Vazhaipoo) and prawns. Known for its distinct flavor and rich texture, this curry is seasoned with a traditional blend of spices and herbs, making it a must-try for anyone seeking to explore authentic Odia cuisine. This recipe is a perfect side dish that pairs well with steamed rice or traditional Odia accompaniments.
Ingredients
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo) | 1 (peeled and chopped) |
| Prawns (deveined) | 250 grams |
| Potato (Aloo) | 1 (peeled and cubed) |
| Onion | 1 (finely sliced) |
| Bay leaf (tej patta) | 1 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Green cardamom (Elaichi) | 2 pods |
| Cloves (Laung) | 2 |
| Dry red chillies | 3 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger garlic paste | 1 tablespoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Sugar | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Mustard oil | 1 tablespoon (adjust to taste) |
| Salt | To taste |
| Fresh coconut (grated) | 2 tablespoons (for garnish) |
Preparation Time
| Stage | Time |
|---|---|
| Preparation Time | 40 minutes |
| Cooking Time | 25 minutes |
| Total Time | 65 minutes |
Servings
| Servings | 4 servings |
Cuisine
| Cuisine | Odia (Oriya) |
Course
| Course | Side Dish |
Diet
| Diet | Non-Vegetarian |
Instructions
Preparing the Banana Blossom (Vazhaipoo)
Before you begin cooking the curry, it’s essential to prepare the banana blossom properly.
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Oil Your Hands: Start by rubbing your palms with a little mustard oil to prevent the banana blossom from staining your hands. Place a kitchen towel on your workspace for easy cleanup.
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Prepare Lemon Water: In a separate bowl, squeeze the juice of a lemon into cold water. This will help keep the banana blossoms from turning dark and bitter.
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Peel and Clean: Gently peel away the purple outer layers of the banana flower. Then, separate the individual florets, removing the thin, inedible stems from each floret.
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Soak the Florets: Place all the florets in the lemon water for about 30 minutes to prevent discoloration.
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Cook the Blossom: Once soaked, pressure cook the banana blossoms with a pinch of salt and turmeric until they are tender. Discard the water after cooking.
The banana blossoms are now ready for use in the curry.
Preparing Kadali Bhanda O Chingudi Tarkari (Banana Blossom & Prawn Curry)
Now that the banana blossoms are ready, follow these steps to create this delicious curry:
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Prepare the Prawns: Clean and devein the prawns. Rub them with turmeric powder and salt, and set them aside for about 10 minutes.
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Prep the Vegetables: Peel and cube the potato. Slice the onion thinly.
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Fry the Potatoes: Heat mustard oil in a pan. Shallow fry the cubed potatoes on medium heat until they are golden brown on all sides. Once done, remove and set aside.
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Fry the Prawns: In the same pan, add a bit more mustard oil. Shallow fry the prawns on high heat for about 2 minutes on each side, just enough to get them slightly golden. Remove and set them aside as well.
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Temper the Spices: Add more oil to the pan. Once the oil heats up, add the whole garam masala (cinnamon, cardamom, cloves), bay leaf, cumin seeds, and dry red chillies. Sauté on medium heat until the spices release their aroma.
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Sauté the Onion: Add the sliced onions to the pan. Cook them on medium heat, stirring occasionally, until they turn golden and slightly caramelized.
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Cook the Ginger Garlic Paste: Add the ginger garlic paste to the pan and sauté until the raw smell disappears.
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Prepare the Spice Mix: In a small bowl, combine cumin powder, red chilli powder, and turmeric powder with 2-3 tablespoons of water to make a smooth paste. Add this paste to the pan with the ginger garlic mixture and cook for 2-3 minutes.
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Add the Banana Blossom and Potatoes: Add the cooked and mashed banana blossoms to the pan along with the fried potatoes. Stir everything together, add salt to taste, and cover the pan. Let it cook for a few minutes until the potatoes are fully cooked and tender.
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Finish the Dish: Add sugar and check the seasoning, adjusting salt if needed. Now, add the fried prawns and garam masala powder to the pan. Mix everything gently, ensuring the prawns are coated with the flavorful curry.
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Let it Rest: Switch off the heat, cover the pan, and let the curry rest for 5-10 minutes. By this time, the curry should be thickened, and the water will have evaporated.
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Garnish and Serve: Garnish with freshly grated coconut. Serve hot with steamed rice or alongside other traditional Odia dishes such as Raw Mango Dal Fry, Bharwa Karela, or Kakharu Phula Bhaja. For an added touch, serve chopped mangoes on the side.
Serving Suggestions
- Rice: Kadali Bhanda O Chingudi Tarkari is best enjoyed with steamed rice, which complements the rich and spicy curry beautifully.
- Accompaniments: Pair this dish with Raw Mango Dal Fry for a tangy contrast, Bharwa Karela for a bitter crunch, or Kakharu Phula Bhaja for a delightful crispy side dish.
Tips & Variations
- Vegetarian Version: To make this dish vegetarian, you can skip the prawns and opt for vegetables such as potatoes, carrots, and peas to pair with the banana blossom.
- Spice Level: Adjust the level of red chilli powder according to your preference. If you prefer a milder dish, you can reduce the quantity or omit the dry red chillies.
- Coconut: Freshly grated coconut is often used as a garnish, adding a slight sweetness to balance the spices. You can skip this if you prefer a less rich finish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 22g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Fat | 18g |
| Saturated Fat | 3g |
| Cholesterol | 115mg |
| Sodium | 550mg |
| Potassium | 550mg |
| Vitamin A | 10% |
| Vitamin C | 15% |
| Calcium | 8% |
| Iron | 15% |
Kadali Bhanda O Chingudi Tarkari is a flavorful and wholesome curry that captures the essence of Odia cuisine, bringing together the subtle flavors of banana blossom with the richness of prawns and aromatic spices. Whether you’re exploring regional Indian cuisines or simply looking for a unique curry to serve with your meals, this dish is sure to impress. Enjoy it with your family and friends, and savor the authentic taste of Odisha!
