Potala Besara
A classic Odia dish where tender pointed gourd is simmered in a pungent and flavorful mustard seed gravy. This rustic curry, with its unique sharp taste from mustard oil, is a staple in Odia households.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Besara Paste
- b.In a small bowl, combine the black mustard seeds, yellow mustard seeds, and cumin seeds. Cover with warm water and let them soak for at least 20 minutes. This softens the seeds for a smoother paste.
- c.Drain the soaked seeds and transfer them to a grinder jar.
- d.Add the garlic cloves and green chilies to the jar.
- e.Grind to a very fine, smooth paste, adding 2-3 tablespoons of water as needed to facilitate grinding. Set the paste aside.
- 2
Step 2
- a.Sauté the Vegetables
- b.Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke.
- c.Carefully add the cubed potatoes and sauté for 4-5 minutes until they are light golden brown on the edges.
- d.Add the pointed gourd pieces and continue to sauté for another 6-7 minutes until both vegetables have golden-brown spots and are about 70% cooked.
- e.Remove the vegetables from the pan with a slotted spoon and set them aside.
- 3
Step 3
- a.Temper and Cook the Gravy
- b.In the same pan, add the remaining 2 tablespoons of mustard oil and heat it over medium flame.
- c.Once the oil is hot, add the panch phoron and broken dry red chilies. Allow them to crackle for about 30 seconds until fragrant.
- d.Reduce the heat to low and add the prepared besara (mustard) paste. Sauté for just 1-2 minutes, stirring continuously, until the raw smell disappears. Do not overcook, as it will turn bitter.
- e.Stir in the turmeric powder and salt.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Pour in 1.5 cups of water and stir well to combine with the paste. Bring the gravy to a gentle boil.
- c.Return the sautéed pointed gourd and potatoes to the pan.
- d.Mix gently, cover the pan with a lid, and reduce the heat to low.
- e.Simmer for 10-12 minutes, or until the vegetables are fully tender and the gravy has thickened to your desired consistency.
- f.Turn off the heat. Let the curry rest for 5 minutes to allow the flavors to meld. Serve hot with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute mustard oil. Heat it until it's slightly smoking to mellow its pungency.
- 2The key to a non-bitter besara is to not over-fry the mustard paste. Sauté it on low heat for only a minute or two.
- 3Grinding the mustard paste with a small piece of tomato or a tablespoon of curd can help reduce its sharpness.
- 4Ensure the mustard paste is ground as smoothly as possible for a silky gravy texture.
- 5For added flavor and crunch, you can add fried badi (sun-dried lentil dumplings) to the curry along with the vegetables.
Adapt it for your goals.
Vegetable Addition
You can add other vegetables like eggplant (baigana), drumsticks (sajana chhuin), or pumpkin (kakharu) along with the potala and potato.
With BadiWith Badi
Fry a handful of badi (sun-dried lentil dumplings) until golden brown and add them to the curry during the last 5 minutes of simmering for extra texture and protein.
Creamier GravyCreamier Gravy
For a slightly richer and less pungent gravy, add 1-2 tablespoons of freshly grated coconut or a tablespoon of poppy seeds (posto) while grinding the mustard paste.
Tangy TwistTangy Twist
Add 1 teaspoon of 'ambula' (dried green mango) or a squeeze of lemon juice at the end of cooking for a tangy flavor profile.
Why this is on our healthy list.
Rich in Fiber
Pointed gourd and potatoes are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Anti-inflammatory Properties
Mustard seeds and turmeric contain compounds like glucosinolates and curcumin, respectively, which are known for their potent anti-inflammatory and antioxidant effects.
Good for Digestion
Spices like cumin and garlic used in the besara paste are known to stimulate digestive enzymes, helping to improve digestion and prevent bloating.
Source of Healthy Fats
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Frequently asked questions
Potala Besara is a traditional vegetarian curry from Odisha, India. It features pointed gourd (potala) and often potatoes, cooked in a pungent and savory gravy made from a ground paste of mustard seeds, garlic, and spices.