Looking for an easy and comforting mix veg recipe?
Today I am sharing a simple Bihari-style mix veg curry made with everyday vegetables and badi.
It’s a no onion no garlic recipe that’s full of flavor and perfect for daily meals.
In our Bihari household, we used to call it Pastina. That’s the name I grew up hearing at home, though many people may know it simply as a mix veg sabji with badi.
But in our home, ‘Pastina’ had its own identity.
It’s not just any mix veg recipe it’s something very special.
This traditional Bihar sabzi is made with badi (sundried lentil dumplings) and small bits of different vegetables, including edible stems and peels that we often throw away.
For me, Pastina is full of memories of my Maa saving small vegetable pieces like danthal (stems) of hara saag and laal saag (amaranthus), hard stems of cauliflower etc, and turning them into something delicious.
About Mix Veg Sabji:
Pastina is a rustic mix vegetable curry from Bihar. It’s made with a mix of vegetables and small badis.
The sabzi uses vegetables like lauki, parwal, tori, beans, and even the danthal of leafy greens.
What makes it unique is how it’s made slowly collecting small bits of leftover vegetables over a few days and cooking them all together with badi in mustard oil.
This variety of vegetables creates a healthy and flavorful mixed veg curry.
In our house, Pastina was a regular during Makar Sankranti. After we had dahi-chura, we always ate chuda-murhi (puffed rice) with Pastina.
Whenever Maa cooked, she would quietly keep aside a few bits of vegetables—some pumpkin pieces, a little bhindi, or even lauki peels.
Slowly, these added up, and when there was enough, she made Pastina.
But that doesn’t mean you can’t make Pastina if you don’t have leftovers. In fact, the idea behind this no onion no garlic sabzi is to use a variety of vegetables.
You can plan ahead when making sabzi today and save a little for later.
For example, if you’re cutting pumpkin today, save a few pieces and the peel.
Tomorrow, when cooking brinjal, save a few more. Soon, you’ll have enough veggies for this wholesome mixed vegetable curry.
It’s a smart way to avoid waste and enjoy a flavorful meal.
This dish, also known as a Bihari mix veg sabji is a perfect example of how simple home cooking can turn into something delicious.
Serving Suggestion:
This traditional Bihar Sabzi tastes best when served with:
Steamed rice with ghee
Chuda bhunja or murhi (puffed rice)
Dahi-chura during Makar Sankranti
Plain parathas as a side dish
Storage Suggestion:
Eat fresh for best taste
Can be kept in the fridge for 1-2 days
Reheat with a little water, as badi absorbs moisture
Pro Tips:
Always fry badi before adding, it brings out the flavor
Use mustard oil for a strong, authentic taste
Add a pinch of hing for nice aroma
Include stems and peels of vegetables to make it wholesome
Why You Should Make This Recipe:
Great way to use up small leftover veggies
Easy and traditional mix veg sabji from Bihar
Tastes unique and earthy with badi and mustard oil
Nutritious and full of fiber from many vegetables
A comforting mix vegetable curry with badi that suits all seasons
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Basic Ingredients Used to Make this Mix Veg Sabji:
Fried badi: These sun-dried lentil dumplings are the hero of this dish. Once fried, they add a rich, earthy flavor and a chewy texture to the sabzi.
Mixed vegetables: A variety of seasonal vegetables like pumpkin, lauki, parwal, brinjal, and danthal (leafy green stems) give this curry depth, nutrition, and rustic charm.
Mustard oil: A key to traditional Bihari flavor, mustard oil adds sharpness and an aromatic base that pairs beautifully with badi.
Turmeric powder: Adds color and warmth
Red chilli powder: This five-spice mix adds deep flavor and aroma to the tadka, giving the sabzi its signature Bihari touch.
Cumin seeds: This five-spice mix adds deep flavor and aroma to the tadka, giving the sabzi its signature Bihari touch.
A pinch Hing: A digestive spice that enhances the flavor and gives a subtle umami taste.
Salt to taste: Balances and lifts all the flavors in the sabzi.
Water: Helps bring the sabzi together and gives it a slightly curry-like consistency.
Mix Veg Recipe with Badi
Ingredients
Vegetables:
- 200 gm pumpkin sitafal
- 2 ridge gourds turai
- 250 gm cauliflower gobhi
- 250 gm french beans
- 1 radish mooli
- 250 gm flat beans sem
- 250 gm leafy stalks danta or green stems like saag
- 4 brinjals long baingan
- 3 potatoes aloo, boiled
- 3 tomatoes tamatar
Spices & Seasoning:
- 1 tbsp red chilli powder
- 3 tsp turmeric powder haldi
- 3 tsp salt adjust to taste
- 3 tbsp coriander powder
- 1 tbsp cumin powder jeera powder
- ½ tbsp garam masala
- 1 tbsp ginger (adrak) crushed
- 1 tsp panchphoran
- 3 bay leaves tejpatta
- asafoetida a pinch
Other:
- 20 fried badi
- 1/3 cup mustard oil plus 1 tsp
- Water as needed
Instructions
- Fry the Badi in 1 tsp mustard oil until crisp. Set aside.
- Add 1/3 cup mustard oil in the same kadhai. Add panchphoran, whole red chilli, a pinch of hing and tejpatta. Let them splutter.
- Add chopped turai, beans, pumpkin and flat beans, leafy stalks, radish, cauliflower and brinjal.
- Then add turmeric powder and salt. Give it a nice mix.
- Cover and cook on medium heat until veggies soften.
- In the meanwhile, in a bowl add coriander powder,cumin powder, garam masala powder, red chilli powder and water . Mix welll.
- Now add this masala to the cooked veggies.
- Also add boiled and chopped potato, sliced tomato and fried badi add little water and give it a nice stir. Cook for 3–4 minutes.
- Cover and simmer for 5–7 minutes until everything is cooked and flavors are blended.
- Now add ginger, mix well and cook for another minute.
- Serve hot with steamed rice, paratha, poha or puffed rice.
Nutrition
Frequently Asked Questions About Mix Vegetable Curry:
Can I make Pastina without badi?
Yes, you can. But badi gives this mix veg sabji a special taste. If you don’t have homemade badi, you can use storebought.
What vegetables can I use in Pastina?
Use any small quantity of vegetables like lauki, cauliflower, tori, pumpkin, brinjal, danthal, and stems of saag. The more variety, the better.
Is this only for Makar Sankranti?
No, you can make it any time. But it’s very popular during Sankranti with chuda and dahi.
Can I add potatoes or carrots?
Yes, but in small amounts. The badi and mustard oil should be the main flavors.
What is badi made of?
Badi is made by grinding soaked urad dal or moong dal, shaping it into small pieces, and drying it in the sun.
My Recommended Product:
I used my Bergner Kadhai. It has a sturdy base and heats evenly, which is really important when making mix vegetable curry to prevent burning or sticking.
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You Might Also Want to Try:
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Tari Wale Aloo ki Sabzi
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