Sada Torkari
A comforting Bengali mixed vegetable curry with a light, fragrant gravy. Made without onions, garlic, or turmeric, its subtle flavors come from panch phoron, ginger, and a touch of ghee. Perfect with rice or luchi.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Sauté Vegetables
- b.Wash, peel, and cut all vegetables into uniform 1-inch pieces. Keep the cubed brinjal and raw banana in a bowl of water to prevent them from browning.
- c.Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is lightly smoking.
- d.Carefully add the potatoes and raw banana. Sauté for 4-5 minutes until they develop light golden-brown spots. Remove with a slotted spoon and set aside.
- e.In the same oil, add the pointed gourd, flat beans, and brinjal. Sauté for 3-4 minutes until they soften slightly. Remove and set aside with the potatoes.
- 2
Step 2
- a.Temper the Spices (Phoron)
- b.In the remaining oil in the kadai, add the panch phoron, bay leaves, and dried red chilies.
- c.Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
- 3
Step 3
- a.Build the Curry Base
- b.Add the ginger paste and slit green chilies to the pan. Sauté for 1 minute until the raw aroma of the ginger disappears.
- c.Stir in the cumin powder and cook for another 30 seconds.
- 4
Step 4
- a.Simmer the Curry
- b.Return all the sautéed vegetables to the kadai. Add salt and sugar, and gently toss to coat the vegetables with the spice mixture.
- c.Pour in 2 cups of hot water. Stir well and bring the mixture to a rolling boil.
- d.Once boiling, reduce the heat to low, cover the kadai with a lid, and let it simmer for 15-18 minutes, or until all the vegetables are tender and can be easily pierced with a fork.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the ghee and garam masala powder.
- c.Cover the kadai again and let the curry rest for 5 minutes. This allows the flavors of ghee and garam masala to infuse into the dish.
- d.Serve the Sada Torkari hot with steamed rice, luchi, or parathas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut all vegetables into similar-sized pieces to ensure even cooking.
- 2Sautéing the vegetables separately before adding them to the gravy is a key step that enhances their flavor and helps them retain their shape.
- 3The 'sada' (white) appearance is crucial. Do not add turmeric or red chili powder.
- 4Using hot water helps maintain the cooking temperature and speeds up the process.
- 5The small amount of sugar is characteristic of Bengali cuisine; it balances the flavors and should not be skipped for an authentic taste.
- 6For a richer, creamier gravy, you can replace half the water with milk. Add the milk in the last 5 minutes of simmering to prevent it from curdling.
Adapt it for your goals.
Vegetable Additions
You can include other vegetables like sweet potato, drumsticks (shojne data), or ridge gourd (jhinge) based on seasonal availability.
Add Lentil DumplingsAdd Lentil Dumplings
For extra texture and protein, fry some 'bori' (sun-dried lentil dumplings) until golden and add them to the curry during the last 5 minutes of cooking.
Creamier VersionCreamier Version
For a richer curry, substitute 1 cup of water with 1 cup of full-fat milk or a few tablespoons of fresh cream (malai) towards the end of the cooking process.
Why this is on our healthy list.
Rich in Fiber
The diverse mix of vegetables like potatoes, beans, and brinjal provides a high amount of dietary fiber, which aids in digestion, promotes satiety, and supports overall gut health.
Aids Digestion
This curry is prepared with digestive-friendly spices like ginger and cumin and avoids heavy ingredients like onion and garlic, making it gentle on the stomach and easy to digest.
Packed with Vitamins and Minerals
Each vegetable in this dish contributes a unique set of micronutrients, including Vitamin C, potassium, and B-vitamins, which are essential for maintaining energy levels and boosting immunity.
Frequently asked questions
Sada Torkari is a traditional Bengali mixed vegetable curry. 'Sada' means white, and 'Torkari' means curry. It gets its name from its characteristic white or pale color, as it is made without turmeric or red chili powder.