Potala Aloo Besara

Name: Potala Aloo Besara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: odia
Ingredients: 400 g pointed gourd (trimmed, peeled in stripes, split lengthwise); 250 g potato (peeled and cut into medium cubes); 2 tbsp mustard seeds (soaked 15 minutes for grinding); 1 tsp cumin seeds (divided); 4 pcs garlic (cloves); 2 pcs green chili (divided); 0.5 tsp turmeric powder (divided); 1 pinch red chili powder; 1 pcs tomato (medium, chopped); 1 pcs bay leaf; 2 tbsp oil; 0.5 tsp salt; 1.5 cup water (divided, for grinding and simmering)

RATING

4.3/5(31)

TASTE SCORE

7/10

A homestyle Odia curry where pointed gourd and potato simmer in a mustard-spiced gravy. It is earthy, lightly pungent, and comforting with steamed rice, making it a lovely small main or side in an everyday meal.

PREP

15m

COOK

25m

SERVES

1 KATORI

172 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Soak and grind the mustard paste.
1.Soak mustard seeds in 0.5 cup water for 15 minutes.
2.Drain the seeds and blend with garlic, 0.5 tsp cumin seeds, 1 green chili, and a little fresh water to a smooth paste.
3.Add 1 pinch turmeric powder to the paste and set aside.
TIPBlend just until smooth. Over-grinding mustard can make the paste bitter.
saute · ~8 min
Cook the pointed gourd and potato.
1.Heat oil in a kadai over medium heat.
2.Add pointed gourd and potato with 0.25 tsp turmeric powder.
3.Cook, turning often, until the edges look lightly golden and the vegetables are half cooked.
TIPDo not fully cook the vegetables at this stage or they may break later in the gravy.
temper · ~1 min
Make the tempering.
1.Push the vegetables to the side of the kadai.
2.Add bay leaf, remaining 0.5 tsp cumin seeds, and the remaining green chili.
3.Let the cumin sizzle for a few seconds until fragrant.
saute · ~4 min
Cook the tomato and spices.
Add chopped tomato, red chili powder, and the remaining turmeric powder. Cook for 3 to 4 minutes until the tomato softens and looks pulpy.
simmer · ~12 min
Simmer the besara curry.
1.Lower the heat and stir in the mustard paste.
2.Add salt and 1 cup water, then mix gently so the vegetables stay whole.
3.Cover and simmer until the potato is tender and the gravy turns lightly thick and glossy.
TIPKeep the heat low after adding mustard paste so the gravy stays smooth and does not split.
serve
Serve hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked mustard before grinding; using too much soaking water can dilute its sharp flavor.
2
Grind the mustard paste just until smooth, as prolonged blending can turn it noticeably bitter.
3
Brown the potala and potato only to half-cooked; they should finish gently in the gravy without collapsing.
4
Once the mustard paste goes in, keep the flame low and avoid hard boiling so the sauce stays smooth.
5
Stir gently after adding water, because pointed gourd softens quickly and can split if handled roughly.
6
Rest the curry for 5 to 10 minutes after cooking; the mustard and cumin settle into a rounder flavor.
7
This tastes even better with plain steamed rice than roti, because the thin glossy gravy is meant to be mixed.