Ram Rochak Tarakari is an authentic, nutritious, and aromatic dish made with mung bean dumplings, eggplants, and potatoes simmered in a flavorful, spice-infused gravy.
This traditional curry pairs wonderfully with Dala Khichdi and is one of the key offerings to Lord Jagannath at the Hari Baladevjiu Temple in Baripada.
Ingredients
1 cup whole green gram (mung beans), soaked in water for at least 4 hours
½ Tsp crushed cumin seeds
1 Tbsp ginger paste
1 Tsp salt
2 green chilies (optional)
Oil for deep frying
1 cup small green eggplants, cut into cubes
1 cup potatoes, cut into cubes
2 to 3 cups water
1 Tsp salt
1 Tsp turmeric powder
Spices for Wet Masala Paste
1 Tsp cumin seeds
1 Tsp coriander seeds
1 Tsp black peppercorns
1 bay leaf
1 black cardamom
½ Tsp nutmeg powder
3–4 cloves
½ inch cinnamon stick
1 Tbsp ginger paste
For Seasoning
¼ Tsp hing (asafoetida)
½ Tsp cumin seeds
1 bay leaf
1 Tsp turmeric powder
2 Tbsp oil
1 Tsp ghee
1 Tsp Kashmiri red chili powder (optional)
Instruction:
In a grinder jar, add 1 cup of soaked green mung beans along with ginger and green chilli. Grind into a thick batter, using as little water as possible—start with 2 tablespoons and add more only if needed to maintain a thick consistency.
Transfer the batter to a bowl. Add crushed cumin seeds and salt, mix well, and let it rest for 15 minutes.
Heat oil or ghee in a deep kadhai over medium heat. Once the oil is moderately hot, take small portions of the batter and gently drop them into the oil. Fry for about 5 minutes, turning occasionally, until the vadas are golden and crispy on all sides. Remove and set aside.
In the same grinder jar, add all the whole masala spices and a small amount of water. Grind to make a coarse paste.
Heat 2 tablespoons of oil in a frying pan over medium heat. Add a bay leaf and 1 teaspoon cumin seeds; let them crackle. Add a pinch of asafoetida and sauté for a few seconds.
Add the coarse masala paste and cook for about a minute, stirring continuously. Mix turmeric powder and Kashmiri red chilli powder in 2 tablespoons of water and add it to the pan. Cook the masala for 2–3 minutes, stirring well to prevent burning. As the water evaporates, a rich aroma will develop.
Add potato cubes to the masala, mix well, and pour in 2 cups of water along with 1 teaspoon salt. Stir, cover with a lid, and cook for 5 minutes.
Remove the lid and add eggplant cubes. Cover again and cook on medium heat for another 5 minutes. Then remove the lid and check if the vegetables are properly cooked.
Add the fried mung bean vadas to the gravy. Mix well and cook for another 2–3 minutes. If needed, add a bit of warm water to adjust the consistency of the gravy.
Finish by adding 1 tablespoon of ghee. Cover the pan, turn off the heat, and let it sit for 5 minutes.
Transfer the curry to a serving bowl. It is now ready to be offered.
*Note: Potato and eggplant cubes can also be lightly fried in oil before being added to the curry, enhancing their flavor and texture. In some temple cooking, yellow pumpkin is used as a substitute for potatoes, offering a slightly sweeter taste and seasonal variation.