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A classic Odia delicacy where earthy mushrooms are cooked in a pungent and aromatic mustard seed paste. This traditional curry from Odisha is a flavor explosion, best enjoyed with steamed rice.
Prepare the Besara Paste
Sauté the Vegetables
Cook the Curry 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 delicacy where earthy mushrooms are cooked in a pungent and aromatic mustard seed paste. This traditional curry from Odisha is a flavor explosion, best enjoyed with steamed rice.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 304.67 calories per serving with 8.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
Incorporate other vegetables like cubed brinjal (eggplant), drumsticks, or pumpkin along with the potatoes for a mixed vegetable besara.
This same besara base is famously used for seafood. Replace mushrooms with prawns (Chingudi Besara) or fish (Macha Besara) for a non-vegetarian classic.
For a richer, milder gravy, add 2 tablespoons of freshly grated coconut or a splash of coconut milk along with the mustard paste.
Fry some sun-dried lentil dumplings (badi) until golden and add them to the curry during the last few minutes of simmering for extra crunch and flavor.
Mustard seeds, turmeric, and garlic are packed with antioxidants that help combat oxidative stress and protect cells from damage caused by free radicals.
Key ingredients like turmeric (containing curcumin) and mustard seeds (containing glucosinolates) possess potent anti-inflammatory properties that can help reduce inflammation in the body.
Mushrooms are a natural source of selenium and B vitamins, while garlic contains allicin. These compounds are known to play a vital role in supporting a healthy and robust immune system.
The fiber from mushrooms and vegetables promotes healthy digestion. Additionally, spices like cumin seeds in the besara paste are traditionally known to stimulate digestive enzymes.
Bitterness in besara usually comes from three things: 1) Not soaking the mustard seeds long enough, 2) Over-grinding the seeds, which releases bitter oils, or 3) Over-cooking the paste in the pan. Sauté the paste on low heat for only 2-3 minutes until the raw smell is gone.
Yes, it's a nutritious dish. Mushrooms are low in calories and a good source of B vitamins and selenium. Mustard seeds contain anti-inflammatory compounds. The key is to use mustard oil in moderation as it is high in calories.
A single serving of Chhatu Besara (approximately 1 cup or 295g) contains an estimated 280-320 calories. This can vary based on the amount of oil used and the size of the potatoes.
Panch Phoron is a traditional five-spice blend from Eastern India, containing whole seeds of mustard, cumin, fenugreek, nigella, and fennel. If you don't have it, you can make a quick substitute by mixing equal parts of these seeds, or simply use a combination of mustard seeds and cumin seeds for the tempering.
Absolutely. For a 'satvik' or no onion-garlic version, simply omit them. The flavor will be different but still delicious, as the primary taste comes from the mustard paste and panch phoron tempering.
Store any leftover Chhatu Besara in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.