The Chhatu Besara Recipe is a delicious dish made with mustard and spices from Odisha. Mushrooms are loved by all the people of Odisha.
Chhatu Besara Ingredients
Karadi- 200 grams,
Lady finger – 250 grams
Tomato- 2 or 3
Onion- 1 or 2
Garlic- 8 cloves
Ginger- 1″ size
Green Chilli- 2
Mustard seeds- 4 to 5 tsp
Turmeric powder- 1/2 tsp
Red chilli powder- 1/2 tsp
Asafoetida- a pinch
Salt- to taste
Panch Phutan- 1/2 tsp
Dry Red Chilli- 2 or 3
Curry Leaves- 1 or 2 springs
Mustard oil- 2 tbs
Mushroom Besara Curry Method
- Clean and wash the mushrooms with quick dips in turmeric water, and squeeze the excess liquid.
- Cut into small pieces.
- Use only fresh pumpkin flowers; like mushrooms, they are highly perishable and must be cooked the same day.
- Break the stems and stamens of the pumpkin flowers and wash them in turmeric water.
- Gently squeeze out excess water and then shred it into small pieces. Wash and scrape off the skin of the ridge gourd.
- Wash again, and then cut into tiny pieces.
- Finely dice the onion. Grind mustard seeds, poppy seeds, garlic, and green chillies to a smooth paste.
- Heat 1 tablespoon of oil in a karai.
- Crackle the cumin and mustard seeds, add the dry chillies and the diced onion, and fry for some time.
- Add vegetables, turmeric powder, and salt.
- Saute for some time and cover.
- After about five minutes, stir in the paste, cover, and cook.
- It is not necessary to add water, as the vegetables will shed water.
- Cook on a low flame till the ridge gourd is tender.
- Then add 1 tablespoon of mustard oil, the dried mango slivers, and cook for 4 to 5 minutes.
- Remove from the fire, keeping the consistency to your taste moisturized with a little gravy or almost dry.
- For quick and easy cooking in a pot, mix all the cut vegetables, spice paste, turmeric, red chilli powder, salt, and oil.
- Small fish or shrimp (raw or sauteed) can be added.
- Cover and simmer on a low flame for 20 minutes.
- Add a small piece of ambula and a teaspoon of mustard oil, and simmer for 5 minutes.
- Remove from the fire when almost dry.
