

Macha Bhaja, Bihari Arna and Odia Dalma
Crispy Macha Bhaja with protein-packed, gut-friendly Dalma & Arna – a delicious, soul-satisfying combo!
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Fluffy rice with tangy mango chutney and crispy fried veggies – pure comfort food!

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)

A delightful sweet and sour raw mango chutney from Odisha. This traditional side dish, tempered with panch phoran and red chilies, brings a tangy kick to any meal, especially with rice and dal.
Serving size: 1 serving

Crispy, pan-fried pointed gourd seasoned with simple spices. This classic Odia side dish is quick to make and pairs perfectly with dal and rice for a comforting everyday meal.
Serving size: 1 serving


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Fluffy rice with tangy mango chutney and crispy fried veggies – pure comfort food!
This odia dish is perfect for dinner. With 691.8499999999999 calories and 9.67g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Mango: Wash the raw mangoes thoroughly. Peel the skin and cut the flesh into 1-inch cubes, discarding the stone. Set aside.
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.
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.
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.
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.
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.
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.
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.
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.
Sauté the onions: Add the sliced onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until they soften and turn translucent.
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.
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.
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.
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.
Cool and Serve: Turn off the heat and let the Amba Khatta cool down to room temperature. It can be served warm or chilled. Store leftovers in an airtight container in the refrigerator for up to a week.