Steamed Basmati Rice, Amba Khatta and Potala Bhaja

Ingredients

• 500 g Raw Mango (about 2 medium, peeled and cut into 1-inch cubes)
• 150 g Jaggery (grated or crumbled)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoran (Indian five-spice blend)
• 2 pcs Dried Red Chili (broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida (also known as Hing)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 0.75 tsp Salt (adjust to taste)
• 1.5 cup Water

Instructions

1. 1

   Prepare the Mango: Wash the raw mangoes thoroughly. Peel the skin and cut the flesh into 1-inch cubes, discarding the stone. Set aside.

2. 2

   Temper the Spices: Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. Reduce the heat and add the panch phoran. Allow the seeds to crackle for about 30 seconds.

3. 3

   Sauté Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida to the pan. Sauté for another 20-30 seconds until the curry leaves are crisp and the spices are fragrant.

4. 4

   Cook the Mango: Add the cubed raw mangoes to the pan. Sprinkle with turmeric powder and salt. Stir well to coat the mangoes and sauté for 2 minutes.

5. 5

   Simmer until Tender: Pour in 1.5 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, or until the mango pieces are soft and cooked through.

6. 6

   Add Sweetness and Spice: Add the grated jaggery and red chili powder. Stir gently until the jaggery dissolves completely. You can lightly mash a few mango pieces with the back of a spoon to help thicken the chutney.

7. 7

   Thicken the Chutney: Continue to simmer uncovered on low heat for another 5-7 minutes, stirring occasionally. The chutney will thicken to a glossy, sauce-like consistency. Remember it will thicken further as it cools.

Ingredients

• 500 g Pointed Gourd (Also known as Potala. Washed, trimmed, and sliced into 1/4-inch thick rounds.)
• 1 large Onion (Thinly sliced.)
• 3 tbsp Mustard Oil (Essential for the authentic Odia flavor.)
• 1 tsp Panch Phoron (A five-spice blend of cumin, mustard, fenugreek, nigella, and fennel seeds.)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to your preferred spice level.)
• 1 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the vegetables: Wash the pointed gourd (potala) thoroughly. Trim both ends and slice them into uniform 1/4-inch thick rounds. Thinly slice the onion. Keep them separate.

2. 2

   Temper the spices: Heat mustard oil in a kadai or a wide, heavy-bottomed pan over medium-high heat until it's slightly smoky. Reduce the heat to medium, add the panch phoron, and let the seeds crackle and become fragrant, which should take about 30 seconds.

3. 3

   Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until they soften and turn translucent.

4. 4

   Cook the potala: Add the sliced potala to the pan. Sprinkle with turmeric powder, red chili powder, and salt. Stir well to ensure the potala slices are evenly coated with the oil and spices.

5. 5

   Soften the potala: Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the potala is tender when pierced with a fork.

6. 6

   Crisp it up: Once tender, remove the lid. Increase the heat to medium-high and fry for another 4-5 minutes. Stir frequently, allowing the potala and onions to brown and become slightly crispy at the edges.

7. 7

   Serve: Turn off the heat. Your Potala Bhaja is ready. Serve it hot as a side dish with steamed rice and dal for a classic Odia meal.