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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
Prepare the Besara Paste
Sauté the Vegetables
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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.
This odia recipe takes 40 minutes to prepare and yields 4 servings. At 259.14 calories per serving with 5.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper and Cook the Gravy
Simmer and Finish the Curry
You can add other vegetables like eggplant (baigana), drumsticks (sajana chhuin), or pumpkin (kakharu) along with the potala and potato.
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.
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.
Add 1 teaspoon of 'ambula' (dried green mango) or a squeeze of lemon juice at the end of cooking for a tangy flavor profile.
Pointed gourd and potatoes are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mustard seeds and turmeric contain compounds like glucosinolates and curcumin, respectively, which are known for their potent anti-inflammatory and antioxidant effects.
Spices like cumin and garlic used in the besara paste are known to stimulate digestive enzymes, helping to improve digestion and prevent bloating.
Mustard oil is rich in monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
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.
Yes, Potala Besara is quite healthy. Pointed gourd is low in calories and rich in fiber, vitamins A and C. Mustard seeds provide anti-inflammatory benefits and healthy fats. Using mustard oil in moderation contributes to its nutritional value. It is a well-balanced, plant-based dish.
One serving of Potala Besara (approximately 245g) contains around 200-250 calories. The exact count can vary based on the amount of oil used and the size of the vegetables.
Bitterness in besara gravy is a common issue, usually caused by overcooking the mustard paste. It should only be sautéed on low heat for 1-2 minutes. Using old mustard seeds or grinding them for too long can also contribute to bitterness.
Absolutely! This besara gravy is very versatile. It pairs well with eggplant, drumsticks, raw banana, pumpkin, and even fish or shrimp for a non-vegetarian version.
Leftover Potala Besara can be stored in an airtight container in the refrigerator for up to 2 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.