Succulent Mixed Vegetables with Crunchy Fried Badis SABJI BADI TARKARI

If you’ve ever stood in the spice aisle wondering what to do with those dried lentil nuggets, this recipe is your delicious answer! Today, we’re making Sabji Badi Tarkari, a ridiculously comforting mixed vegetable curry that completely transformed how I look at squash. This isn’t just any curry; it’s a special blend from two Delhi kitchens—a mother and daughter’s authentic take—that I’ve tweaked slightly to use accessible veggies like zucchini and pattypan squash. It’s all about those crunchy, flavor-packed fried badis soaking up a rich, creamy sauce. Trust me, it’s zesty, succulent, and feels like a warm hug in a bowl.

In India, every cook has a different conception of how to season this dish. Much depends on the type of dried badi used, and unless yours are homemade, you will have two ready-made choices: medium-hot serrano chili-laced moong dal badi or really hot and seasoned urad dal badi. Both types are available from Indian grocery stores. Let the seasonings in the badi control the end flavors in the dish. It should be zesty, but need not be volcanic to be authentic.

This recipe is a blend of two Delhi kitchens, from a mother and her daughter. I have replaced two hard-to-find Indian squashes—round gourd (tinda) and bottle gourd (louki)—with pattypan and zucchini. Try this dish with Griddle-Baked Chenna Whole Wheat Bread, Crusty Potatoes with White Poppy Seeds, Clear Soup with Spinach and Rice, and a green salad.

Preparation and cooking time: 30 minutes Yields: 5 to 6 servings

Ingredients

• 2 tbsp (1 oz / 28 g) Ghee or unsalted butter

• 0.5 cup (1.6 oz / 45 g) Dried moong dal badi OR 1.5 plum-sized urad dal badi, cracked into pea-sized bits

• 5 Small zucchini (approx. 0.75 lb / 340 g), peeled and cut into 0.5 inch (1.5 cm) dice

• 4 Small pattypan squash (approx. 0.75 lb / 340 g), peeled and cut into 0.5 inch (1.5 cm) dice

• 2 Hot green chilies (or adjust to taste)

• 0.5 cup (approx. 2.5 oz / 70 g) Fresh peas

• 4 Whole cloves

• 0.5 inch (1.5 cm) Piece of cinnamon stick

• 2 tbsp Chopped fresh mint

• 4 tbsp Coarsely chopped fresh coriander

• 0.66 cup (5.4 fl oz / 160 ml) Half-and-half

• 1 tsp (0.2 oz / 6 g) Salt

Instructions

1. Heat the 2 tbsp of ghee or butter in a heavy 3 quart (approx. 2.8 liter) nonstick saucepan over moderate heat. When it is warm, add the badis and stir-fry until golden brown.
2. Add the remaining ingredients, except the salt. Turn the heat down to low, cover, and cook for about 30 minutes or until the half-and-half has reduced and been absorbed into the vegetables.
3. Stir gently, turning the vegetables occasionally to keep them from sticking.
4. During the last 10 minutes of cooking, before serving, remove the whole green chilies and fold in the 1 tsp of salt.

Nutritional Information

Nutrition per Serving (based on 6 servings)

• Calories: 126 kcal

• Total Fat: 7g (Saturated Fat: 4.1g)

• Cholesterol: 18mg

• Sodium: 400mg

• Total Carbohydrates: 11.4g (Dietary Fiber: 2.7g, Sugars: 4.2g)

• Protein: 4.6g

• Potassium: 310mg

• Vitamin A: 8% DV

• Vitamin C: 35% DV

• Calcium: 6% DV

• Iron: 6% DV

Pro Tips for the Perfect Sabji Badi Tarkari

• The “Salt Last” Rule is Golden: You might be tempted to salt your veggies early, but resist! Adding salt at the very end prevents the zucchini and squash from releasing all their water too quickly. This ensures the half-and-half reduces into a rich, creamy coating rather than turning into a watery soup.

• Don’t Burn the Nuggets: When frying the badis (lentil nuggets), watch them like a hawk. They go from golden brown to burnt very quickly. You want them toasted enough to stay crunchy in the sauce, but not so dark that they taste bitter.

• Uniform Chopping: Since zucchini and pattypan squash cook at roughly the same rate, try to keep your dice size consistent (around 0.5 inches). This ensures every bite is perfectly tender, without some pieces turning to mush while others are still hard.

• Managing the Heat: The recipe calls for whole green chilies. If you want a mild aromatic heat, leave them whole. If you prefer a spicier kick, slit the chilies down the middle before adding them to the pot to release the seeds and oils.

• Can’t Find Pattypan? No stress. If your local market doesn’t have pattypan squash, standard yellow summer squash is a perfect 1:1 substitute. Just chop it into chunks of similar thickness.

• Low and Slow: When you add the half-and-half, keep the heat on low. Boiling dairy too aggressively can sometimes cause it to separate or curdle. A gentle simmer allows the cream to thicken beautifully and absorb into the vegetables.

Frequently Asked Questions

What exactly are Badis and where can I find them? Badis (or Vadis) are sun-dried nuggets made from lentil paste (often moong dal or urad dal) and spices. They are a staple in Indian cooking for adding texture and protein. You can find them in the dry goods section of almost any Indian grocery store, or online. In this recipe, they act like savory croutons that soak up the curry sauce.

Can I make this recipe vegan? Yes, you can easily adapt this dish. Substitute the ghee with coconut oil or a neutral vegetable oil. For the half-and-half, swap it out for full-fat canned coconut milk or a plant-based heavy cream alternative. Note that coconut milk will add a slight tropical flavor to the final dish.

Is this Sabji Badi Tarkari keto-friendly? Yes, this recipe fits well into a keto or low-carb diet. Zucchini and pattypan squash are naturally low in carbohydrates, and the use of ghee and half-and-half provides healthy fats. The lentils in the badis add a small amount of carbs, but spread over 5 or 6 servings, the net carb count remains low.

What if I can’t find pattypan squash? If you cannot find pattypan squash, standard yellow summer squash is the best substitute. You can also use additional zucchini or even chayote squash. The goal is to use a vegetable that is tender and absorbs flavor well without falling apart too quickly.

How spicy is this dish? The heat level is entirely customizable. The recipe uses whole green chilies, which provide flavor without too much heat if left intact. For a mild version, keep the chilies whole or omit them. For a spicy kick, slit the chilies open or use “hot” spiced badis (urad dal badis) instead of the milder moong dal version.

How should I store leftovers? You can store leftovers in an airtight container in the refrigerator for up to 3 days. However, be aware that the fried badis will continue to absorb liquid and may lose their crunch the longer they sit. Reheat gently on the stove over low heat.

So there you have it—a comforting bowl of Sabji Badi Tarkari that brings the authentic taste of a Delhi kitchen right to your table. The contrast between the tender, creamy vegetables and those crunchy, spiced badis is truly something special, transforming humble zucchini and squash into a dish that feels sophisticated yet homey. Whether you serve it alongside some hot flatbread or enjoy it as a standalone light dinner, I hope this recipe becomes a new favorite in your rotation. I’d love to hear how yours turned out—did you go with the spicy urad dal nuggets or the milder moong dal? Let me know in the comments below!