A classic Odia delicacy where succulent prawns are simmered in a sharp, pungent mustard and garlic gravy. This flavorful curry, with its unique taste from mustard oil, is a true coastal gem best enjoyed with hot steamed rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
322cal
29gprotein
14gcarbs
18g
Ingredients
500 g Prawns (Medium-sized, cleaned and deveined)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds
8 cloves Garlic Cloves
3 pcs Green Chilies (Adjust to your spice preference)
1 tsp Turmeric Powder (Divided)
0.5 tsp Red Chili Powder (Optional, for color and extra heat)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A delightful sweet and tangy tomato relish from Odisha, simmered with jaggery and a fragrant five-spice tempering. This classic side dish, often served at feasts, pairs perfectly with rice, dal, and papad.
About Chingudi Besara, Bhaja Bhaat and Tomato Khatta
Tangy, aromatic prawn mustard curry with fluffy rice and a sweet-sour tomato relish. Protein-packed and soul-satisfying!
This odia dish is perfect for lunch. With 1420.11 calories and 48.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 medium Onion (Finely chopped)
1 medium Tomato (Chopped)
1 tsp Panch Phoron
2 pcs Dried Red Chili (Broken in half)
1.5 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 0.5 tsp of turmeric powder and 0.5 tsp of salt.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for 15-20 minutes.
2
Prepare the Besara (Mustard) Paste
In a grinder jar, add the black mustard seeds, yellow mustard seeds, garlic cloves, and green chilies.
Add 3-4 tablespoons of water and grind to a very smooth paste. A smooth paste is crucial to avoid a gritty texture.
Set the prepared paste aside.
3
Shallow Fry the Prawns
Heat 2 tbsp of mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until the oil is very hot and slightly smoking to reduce its pungency.
Carefully place the marinated prawns in the hot oil in a single layer.
Shallow fry for 1-2 minutes per side, just until they curl up and turn opaque pink. Do not overcook them at this stage.
Remove the prawns from the pan and set them aside.
4
Prepare the Gravy Base
In the same pan, add the remaining 2 tbsp of mustard oil.
Once the oil is hot, add the panch phoron and the broken dried red chilies. Allow them to splutter for about 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and golden brown.
Add the chopped tomato and cook for another 4-5 minutes, stirring occasionally, until it breaks down and becomes mushy.
5
Cook the Curry
Reduce the heat to low. Add the prepared mustard paste, the remaining 0.5 tsp turmeric powder, red chili powder (if using), and the remaining 0.75 tsp salt.
Stir continuously and cook the paste for only 2-3 minutes. It's very important not to overcook the mustard paste as it will turn bitter.
Pour in 1.5 cups of warm water and stir well to combine everything, scraping any bits from the bottom of the pan.
Bring the gravy to a gentle simmer over medium heat.
Gently add the fried prawns back into the gravy.
Cover the pan and let it simmer for 5-7 minutes, allowing the prawns to cook through and absorb the flavors.
The curry is ready when the gravy has thickened to your desired consistency and you see oil separating at the edges.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice for an authentic Odia meal.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
0.5 tsp Roasted Cumin Powder (optional, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat.
Once the oil is hot, add the dried red chilies and panch phoron. Allow the spices to crackle and become fragrant, which should take about 30-40 seconds.
Add the curry leaves and sauté for another 10 seconds, being careful as they may splutter.
2
Sauté Aromatics and Tomatoes
Add the finely chopped onion to the pan and cook until it turns soft and translucent, stirring occasionally (about 3-4 minutes).
Add the grated ginger and sauté for one more minute until its raw aroma disappears.
Now, add the chopped tomatoes, turmeric powder, red chili powder, and salt. Mix everything together well.
3
Cook the Tomato Base
Cover the pan and cook the tomatoes on low to medium heat for 10-12 minutes.
Stir every few minutes to prevent sticking. Use the back of your spoon to mash the tomatoes as they cook.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Continue cooking until the tomatoes are completely soft, pulpy, and the oil begins to separate from the mixture.
4
Simmer and Sweeten the Khatta
Add the grated jaggery, chopped dates (if using), and 1/2 cup of water to the pan.
Stir continuously until the jaggery dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 7-8 minutes, or until the khatta thickens to a glossy, jam-like consistency.
5
Finish and Serve
Turn off the heat. If using, stir in the roasted cumin powder for an extra layer of flavor.
Let the Tomato Khatta cool slightly; it will continue to thicken as it cools.
Serve warm or at room temperature as a side dish with rice, dal, roti, or as a relish with snacks.
