Arwa Bhaat, Vegetable Besara and Badi Chura

Ingredients

• 2 tbsp Black Mustard Seeds
• 0.25 cup Water (warm, for soaking mustard seeds)
• 1 tsp Cumin Seeds
• 6 cloves Garlic
• 2 pc Green Chili (adjust to taste)
• 1 large Potato (peeled and cut into 1-inch cubes)
• 150 g Pumpkin (peeled and cut into 1-inch cubes)
• 1 medium Brinjal (cut into 1-inch cubes)
• 1 pc Raw Banana (peeled and cut into 1-inch cubes)
• 3 tbsp Mustard Oil (essential for authentic flavor)
• 1 tsp Pancha Phutana (Odia 5-spice blend)
• 2 pc Dried Red Chili (broken in half)
• 0.5 tsp Turmeric Powder
• 2 pc Ambula (dried green mango, soaked in warm water for 10 minutes)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Besara Paste

   • Soak the black mustard seeds in 1/4 cup of warm water for at least 15 minutes. This step is crucial to reduce their bitterness.
   • Transfer the soaked mustard seeds (along with the soaking water), cumin seeds, garlic cloves, and green chilies to a grinder jar.
   • Grind to a very smooth paste, adding a splash more water if necessary. Avoid over-grinding, as this can heat the paste and make it bitter.
2. 2

   Temper Spices and Sauté Vegetables

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This tempers the oil and mellows its pungency.
   • Reduce the heat to medium, add the pancha phutana and broken dried red chilies. Allow the seeds to crackle and become fragrant, which should take about 30 seconds.
   • Add the cubed potatoes and raw banana. Sauté for 4-5 minutes until they are lightly golden on the edges.
   • Add the cubed pumpkin and brinjal. Mix well and continue to sauté for another 3-4 minutes.
3. 3

   Cook with the Besara Paste

   • Add the turmeric powder and salt to the vegetables and stir to combine.

Ingredients

• 1 cup Urad Dal Badi (Sun-dried lentil dumplings)
• 0.5 cup Mustard Oil (For frying)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic Cloves (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 0.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish (optional))

Instructions

1. 1

   Fry the Badi

   • Heat 1/2 cup of mustard oil in a small pan or kadai over medium heat.
   • Once the oil is hot, add the urad dal badi and fry for 2-3 minutes, stirring constantly, until they turn a deep golden brown and become crisp.
   • Using a slotted spoon, remove the fried badi and place them on a plate lined with a paper towel to drain excess oil.
   • Let them cool completely for at least 10 minutes. This step is crucial for a crunchy texture.
2. 2

   Crush the Badi

   • Once the fried badi are completely cool, transfer them to a mortar and pestle.
   • Crush them into a coarse, uneven mixture. You want a mix of smaller pieces and some larger crunchy bits, not a fine powder.
   • Alternatively, place them in a zip-top bag and gently crush with a rolling pin.
3. 3

   Combine the Ingredients

   • In a mixing bowl, add the crushed badi, finely chopped onion, finely chopped garlic, and finely chopped green chilies.
   • Add salt to taste and drizzle the 1 tablespoon of raw mustard oil over the mixture.
   • Mix everything thoroughly with a spoon or your hands until well combined.
4. 4

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately to enjoy its maximum crunch. It pairs exceptionally well with Pakhala Bhat (fermented rice) or a simple meal of dal and rice.