ODIA CUISINE : TOMATO HENDUA AND BADI CHURA

TOMATO  HENDUA

HENDUA TOMATO is an Indian cuisine of western Odisha that is normally consumed as pickle or seasoning. It is eaten with roasted or fried tomatoes.  Hendua is hard- sun dried or

pickled bamboo shoot(locally called as KARDI) that is eaten alone and also by adding with other dishes, both fresh and stored as pickle.

HENDUA is also arguably used for its medicinal values. It is mixed with MAHUA SEED OIL for body massage during common cold of both humans and cattle. Fried hendua is consumed with old JAGGERY  for gastric trouble of cattle.

HENDUA has a strong odour and adds a tangy taste. Tomato is known as PATALGHANTA in western Odisha. Hendua is sauted lightly in oil with green chili, mustard seeds and tomato and thus it's taste gets enhanced.

INGREDIENTS-

• Tomato            - 2 nos (chopped)
• Hendua           - 1 tbsp
• Green Chili     - 2 nos (slit)
• Mustard Seeds - 1 tsp
• Garlic               - 1 tbsp
• Oil                    - 1 tbsp
• Salt as per taste

COOKING-

Heat oil in a pan. Add mustard seeds. When it crackles add green chili and garlic. Once the garlic start to brown, add the hendua and fry for 1-2 mins. Add the chopped tomatoes and salt and cook till the tomatoes have softened.

Serve it with basi pakhala or dry rice. 

------------------------------------------------------------------------------------------------------------------------------------------------------------

BADI CHURA

The BADI CHURA is an authentic recipe of Odisha . Badi is sun dried lentil dumpling. Traditionaly it is made of socked black gram. The women of Odisha made a paste of the gram along with some water.Then they made small dumplings and are sun dried. They store these badi for entire year. 

CHURA means a mixture of badi, onion, garlic, green chili along with mustard oil. Badi chura is mainly served with pakhala.

INGREDIENTS-

• Badi                      - 1 cup
• Garlic                    - 1 tbsp (chopped)
• Green Chili           - 3 (chopped)
• Onion                    - 1 medium (chopped)
• Coriander Leaves - 1 tbsp
• Mustard Oil          - 1 tbsp
• Salt as per taste
• Lemon juice         - 1 tsp (optional)

PROCEDURE -

Heat oil in a pan and fry the badi till it looks radish. Let it cool.

Next, grind the badi, garlic, green chili and salt in a BATAN(sila puaa) or mixer coursly. Then mix onion, coriander leaves and lemon juice in to the chura.

 Serve it with basi pakhala.