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A classic Odia egg curry where hard-boiled eggs are simmered in a pungent and tangy mustard seed paste. This flavorful dish is a staple in Odisha, perfect with steamed rice.
For 4 servings
Prepare the Besara Paste
Sauté the Boiled Eggs
Cook the Gravy Base
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A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
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A classic Odia egg curry where hard-boiled eggs are simmered in a pungent and tangy mustard seed paste. This flavorful dish is a staple in Odisha, perfect with steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 347.66 calories per serving with 15.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish the Curry
Rest and Serve
Replace the eggs with boiled and lightly fried potatoes (Aloo Besara) or paneer cubes for a delicious vegetarian version.
This besara gravy is famously used for fish as well. Use pan-fried Rohu or Catla fish instead of eggs to make 'Macha Besara'.
Add 1-2 crushed badi (sun-dried lentil dumplings) to the gravy during the last few minutes of simmering for extra texture and flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Ingredients like turmeric (containing curcumin), garlic, and mustard seeds have natural anti-inflammatory compounds that can help reduce inflammation in the body.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for cardiovascular health.
One serving of Anda Besara (about 2 eggs with gravy) contains approximately 300-350 calories, depending on the amount of oil used.
Yes, Anda Besara can be a healthy dish. Eggs are an excellent source of high-quality protein and vitamins. Mustard oil contains heart-healthy monounsaturated and polyunsaturated fats. Consumed in moderation, it's a nutritious meal.
Bitterness in mustard paste is usually caused by two things: not soaking the seeds long enough, or overcooking the paste. Always soak the seeds for at least 15-20 minutes and sauté the paste on low heat for only 1-2 minutes, just until the raw smell disappears.
While you can use other vegetable oils, mustard oil is essential for the authentic, pungent flavor of Odia besara. If you use another oil, the taste of the final dish will be significantly different.
It is best to make the besara paste fresh. If you must make it ahead, store it in an airtight container in the refrigerator for up to one day. It may become slightly more pungent over time.