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A traditional Odia curry featuring pointed gourd and potatoes cooked in a pungent, savory mustard and garlic paste. This authentic dish is a staple in Odia households, known for its unique and robust flavors.
For 4 servings
Prepare the Besara Paste
Sauté the Vegetables
Temper and Cook the Paste
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A traditional Odia curry featuring pointed gourd and potatoes cooked in a pungent, savory mustard and garlic paste. This authentic dish is a staple in Odia households, known for its unique and robust flavors.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 213.65 calories per serving with 5.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Garnish and Serve
Include other vegetables like eggplant (baigana) or drumsticks (sajana chhuin) along with the potato and potala. Fry them separately before adding to the gravy.
For a tangy twist, add one finely chopped tomato and cook it until soft after sautéing the besara paste. Alternatively, add a teaspoon of dried mango powder (amchur) at the end.
For a slightly richer and less pungent gravy, you can add 1 tablespoon of poppy seeds (posto/khus khus) while grinding the mustard paste.
Pointed gourd (potala) and potatoes are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Mustard seeds contain compounds like glucosinolates, and turmeric contains curcumin, both of which are known for their potent anti-inflammatory and antioxidant effects.
Mustard oil, when used in moderation, is a source of monounsaturated and polyunsaturated fats (MUFAs and PUFAs), which can help in managing cholesterol levels and supporting cardiovascular health.
One serving of Potala Aloo Besara contains approximately 180-220 calories, depending on the amount of oil used and the size of the vegetables. It's a moderately low-calorie dish.
Yes, it is a relatively healthy dish. Pointed gourd is low in calories and rich in fiber and Vitamin C. Potatoes provide energy and potassium. The use of mustard seeds and turmeric adds anti-inflammatory benefits. Using mustard oil in moderation makes it a nutritious choice.
Bitterness in mustard paste usually happens for two reasons: over-grinding, which generates heat, or over-cooking it on high flame. To avoid this, grind the paste in short bursts and always sauté it on low heat until the raw smell just disappears.
Yes, you can use yellow mustard seeds. The flavor will be slightly milder and less pungent compared to black mustard seeds, but the dish will still be delicious. You can also use a mix of both.
Potala Aloo Besara is traditionally served with hot steamed rice ('pakhala' or plain rice). It also pairs well with simple rotis or parathas.
Yes, this curry can be made ahead of time. It stores well in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.