Marichi Pani Tarkari

Marichipani Tarkari

I used to combine hing wali Khichdi with dalma or aalo curry.  But this akshaya tritiya my father in law told me to cook another family favourite and traditional odia dish to combine with the Khichdi.

The name of the dish is Marichi Pani Tarkari, A pepper flavoured mix veg curry.  We used to use local veggies  like brinjal, long beans,  yam,  colaccasia etc for this curry.  It is a very healthy dish as only 1 1/2 tbsp of ghee is used.  The main attraction of this dish is the pepper flavour.

Panch phutan(5 spices mix) 

Phutan photon  is the basic spice mix of odia kitchen.  It is nothing but a simple mix of whole spices.  Mix equal amount of mustard,  cumin,  nigella seeds,  fennel seeds and half an amount of feenu greek seeds.  Mix properly and store in a container for future use.

Brinjal (baigan) -  1 medium size

Yam (zamin khand) -  100 gms

Colaccasia (arbi) - 100 gms

Plaintain ( kachha kela) -  1

Potato ( allo) -  2

Long beans -  6 to 7

Ghee -  1 1/2 tbsp

Soaked kala chana -  1/2 cup

Salt to taste

Haldi -  2 tsp

Black pepper -  3 tbsp

Panch phutan -  1tbsp

Red chilli -  2

Cut yam,  colaccasia and potatoes in cubes.  Clean then with running water.  In a pressure cooker add a these veggies,  Soaked kala China,  salt,  haldi and water.  Cook up to 2 whistles and let it cool down. 

In the mean time cut brinjal and plantain in cubes and soak them in water or else it will be black   cut the long beans in 1 inch long and keep aside.

Open the cooker and again start cooking.  After a boil add other veggies and some water and salt if needed.  Let the veggies cook properly.

Heat ghee in a kadai,  add broken red chillies  and punch phutan.  Let the phutan  crackel and realise it's flavour in ghee. Add crushed ginger and fry again.  Add cooked curry to this tadka and let it boil for 5 mins.

Now make a powder from the pepper and add 1 tbsp of water.  Mix this watery mix to the curry.  Cover the curry and remove from fire.

Serve hot with hingwali khichdi.