Tuesday, May 25, 2010

VEGETABLES IN MUSTARD GRAVY (BESARRA)

Continuing the series of recipes from my native, I am here again with another traditional Oriya recipe, which is basically made in whole Orissa, on any occasion.


Gravy of the dish is basically made with mustard paste, in combination of cumin seeds, garlic and ginger but if it is made on some auspicious day then onion and garlic has to be avoided as per Sasthra. It can be made with any vegetable or combi of lots of vegetable and if, you are non vegetarian then it can be made with fish.

Whenever I visit Orissa I make sure that, I eat this as many as times I get chance to eat or you can say this is one of my most favourite dish. So here is recipe of it:-

Vegetables in Mustard Gravy (Besarra)

Preparation time: 25 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serves-6 persons

INGREDIENTS

Cluster Beans- 50 grams (Cut in 1”size)

Brinjal-50 grams (Cut in 2”size)

Potato- 100 grams (Cut in 1”size)

Black Gram Dal Vadi-1 cup (Dry roasted)-optional

Onion- 1 (Finely chopped)

Green chillies-2 (slit)

Garlic- 4 cloves

Ginger- 1 inch

Big Mustard Seeds-4-5 tabs

Cumin seeds-2 tsp

Tomatoes or Dry Mango-2 (Finely chopped or paste)

Oil-2 tabs

Panch Poharan-1 tsp

Curry leaves- Few

Asafoetida- ½ tsp

Salt- to taste

Turmeric powder- ¼ tsp

Chilli Powder-2 tsp or as required

Coriander leaves- 4 tabs

Method

• Soak mustard, cumin seeds, ginger and garlic in ½ cup water for 10-15 minutes then grind it to fine paste. Keep aside

• Heat oil in a pan.

• Put panchphoran, curry leaves, asafoetida, green chillies and onion.

• Fry till onion is golden brown colour.

• Then add grinded mustard paste and fry for 5 minutes.

• Add all the vegetables in the paste along with salt, turmeric powder and chilli powder.

• Mix well and fry for 5 minutes without adding water.

• Now add sufficient water for cooking the vegetables.

• Cook vegetables till it is tender and then add chopped tomatoes in this.

• Cook till tomatoes are tender.

• Add roasted black gram vadi and turn off flame.

• Add coriander leaves and serve hot with rice.

MY TIPS

• After adding mustard paste, into fried onion, don’t leave it for long time, it will give you bitter taste.

17 comments:

Uma said...

lovely recipe.. never heard of this.. definitely gonna try this!

Hari Chandana said...

looks spicy and tasty.. thanks for the recipe.. nice job!!

Sanyukta Gour(Bayes) said...

looks bful and delcious dear..awesome color..collect ur award from my blog

PranisKitchen said...

wow this vegettable mustard garvy looks so delicious..really new to me..thanks for sharing this oriya recipe..Panch Poharan is that available in store or u prepared the powder

Ms.Chitchat said...

Very interesting ingredients,would love to try.Click looks too tempting.

Priya said...

Such a droolworthy gravy, looks awesome..

Swathi said...

Subhashini,

Besarra looks really nice and delicious.

Priya (Yallapantula) Mitharwal said...

Sounds really yummy paste. I have to try it for sure, I have had mustard paste recipes, but this sounds different. Nice click.

Rachana Kothari said...

I wouldn't mind having this delicious gravy with some rice! A perfect meal :)Thanks for sharing this wonderful recipe.

sowmya's creative saga said...

something very new..looks tempting..

Kiran said...

Subhashini a very wonderful combination of vegetables with mustard paste.In Andhra we too make many dishes for special occassions with mustard paste.Will try your recipe soon.

Suja Sugathan said...

Lovely recipe..mustard gravy seems spicy and yummy.will try this for sure..thanks for the recipe.

Love your blog dear..such a rich collection..will be back often..
really happy to follow you.

TREAT AND TRICK said...

Looks yummy but this is 1st time hearing about this, beautiful click too..

Aparna said...

a yummy veg curry..thanks for sharing, will try this out

Babli said...

Looks spicy, yummy and delicious. Very nice and interesting recipe. Wonderful presentation.

Nisha said...

Lovely preparation , new to me

Pari said...

Hi. I love the traditional preparations. Love the things going into it. Thanx for sharing dear and do visit when time permits.