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A classic Odia curry featuring tender pointed gourd and potatoes simmered in a light, tangy mustard-based gravy. This comforting dish is a staple in Odia households and pairs perfectly with steamed rice.
Prepare the Mustard Paste (Besara)
Sauté the Vegetables
Temper and Build the Gravy
A light and soupy Odia curry made with bottle gourd and potatoes. This comforting, home-style dish is subtly spiced and perfect with steamed rice for a wholesome, everyday meal.
A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
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.
A rustic and hearty mutton curry from Odisha, where tender meat is slow-cooked with raw bananas and potatoes in a light, flavorful gravy. It's a unique combination that's both comforting and delicious.
A classic Odia curry featuring tender pointed gourd and potatoes simmered in a light, tangy mustard-based gravy. This comforting dish is a staple in Odia households and pairs perfectly with steamed rice.
This odia recipe takes 45 minutes to prepare and yields 4 servings. At 241.62 calories per serving with 6.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mustard Masala
Simmer the Curry
Garnish and Serve
Add other vegetables like brinjal (eggplant), pumpkin, or drumsticks along with the potatoes and potola.
Fry a handful of 'badi' (sun-dried lentil dumplings) until golden and add them to the curry during the last 5 minutes of simmering for extra crunch and flavor.
For a satvik version, you can skip the onion and garlic. The mustard paste itself provides a strong flavor base.
For a slightly thicker and richer gravy, add 1 tablespoon of poppy seeds (posto) while grinding the mustard paste.
Pointed gourd (potola) is rich in dietary fiber, which helps regulate bowel movements, prevent constipation, and promote a healthy digestive system.
The key ingredients like mustard seeds, garlic, and turmeric powder contain compounds like curcumin and allicin, which are known for their powerful anti-inflammatory and antioxidant effects.
This curry is a good source of essential vitamins. Pointed gourd provides Vitamin A and C, which are crucial for vision and immunity, while tomatoes offer lycopene, a potent antioxidant.
Mustard oil, used traditionally in this recipe, is rich in monounsaturated and polyunsaturated fats (MUFA and PUFA), as well as omega-3 and omega-6 fatty acids, which are beneficial for cardiovascular health.
One serving of Potola Rassa (approximately 1 cup) contains around 200-220 calories, primarily from the potatoes and mustard oil. The exact count can vary based on the size of the vegetables and the amount of oil used.
Yes, Potola Rassa is a nutritious and balanced dish. Pointed gourd is low in calories and rich in fiber and vitamins. The use of mustard oil provides healthy fats, and spices like turmeric and garlic have anti-inflammatory properties. It's a wholesome, homemade vegetable curry.
Bitterness in mustard-based gravies is usually caused by two things: over-grinding the mustard seeds, which releases bitter compounds, or over-cooking the paste on high heat. To avoid this, grind the paste until just smooth and cook it on low heat for only 2-3 minutes until the raw smell is gone.
Absolutely. Many traditional Odia households prepare a 'satvik' version of this curry without onion and garlic. The flavor of the mustard paste and panch phoron is strong enough to make the dish delicious on its own.
If you don't have the pre-mixed panch phoron, you can create a similar tempering by using a mix of 1/4 tsp mustard seeds, 1/4 tsp cumin seeds, and a pinch of fenugreek seeds.
Yes, this curry stores well. You can refrigerate it in an airtight container for up to 2 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop before serving.