Mix Veg Recipe with Badi | A Traditional Bihari Sabzi | Pastina

post modified on June 8


Written by Puja

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.

Mix Veg Recipe

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.

Mix Vegetable Curry

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

Looking for Some More Recipes Like this:

Lauki ki sabzi recipe

Turai ki sabzi recipe

Karele ki sabzi recipe

Baingan aloo ki sabzi

Kathal aloo ki sabzi

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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 curry

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.

It’s a great investment for your kitchen. You can check out the same one I use below

I only recommend products I’ve personally used or truly believe in for home cooking.

You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.

Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.

I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.

You Might Also Want to Try:

Chana Dal Sabzi | Ramruch | Traditional Bihari Style Recipe

This chana dal sabzi, also known as Ramruch, is a traditional Bihari-style Indian recipe made from soaked and ground chana dal. A rare, rustic dish packed with flavor and family tradition.
Check out this recipe
chana dal sabzi

Jimikand ki Sabzi Bihari Style

Jimikand ki sabzi is a delicious spicy Indian Curry recipe. This recipe goes really well along with plain rice, plain roti and plain paratha.
Check out this recipe
jimikand curry

Besan ke Gatte ki Sabzi Recipe

Gatte ki Sabzi Recipe or Gatta Curry Recipe is a popular mouthwatering Rajasthani recipe. Gatte ki Sabzi made up from gram flour, curd, and some Indian spices.
Check out this recipe
Gatta Curry

Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe

Lauki Kofta Curry Recipe is a North Indian Curry Recipe made of shredded bottle gourd and goes well with jeera rice or plain rice.
Check out this recipe
lauki kofta curry recipe

Tari Wale Aloo ki Sabzi

Tari Wale Aloo ki Sabzi is a combination of potato cooked in tomato based curry with a nutty flavor of gram flour and a blend of Indian spices. Tari wale aloo ki sabzi goes really well along with poori.
Check out this recipe
Tari wale aloo

If you liked this Mix Veg Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.

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Happy Cooking!!!

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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