Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry)
Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry) Mushrooms cooked in spicy mustard based sauce is a specialty of the eastern state of Odisha. 'Besara' is the Oriya used term for gravies made out of a thick base of the traditional mustard sauce. This dish uses minimal ingredients and is very quick to prepare. A comforting, flavourful curry, Odia Chatu Besara Recipe is best served with some hot dinner.
If you like this recipe, you can also try other curry recipes such as
- 400 grams Button mushrooms
- 1 Potato (Aloo)
- 1 tablespoon Cooking oil
- 2 Tomatoes
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Coriander (Dhania) Leaves , as required, for garnishing Ingredients for the mustard paste
- 1-1/2 tablespoons Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 5 teaspoons Coriander (Dhania) Seeds
- 5 Dry red chillies
How to make Odia Chatu Besara Recipe (Mushrooms in Spicy Mustard Curry)
To begin making the Chatu Besara Recipe first clean the mushrooms thoroughly under running water. Cut them into halves and keep aside.
Peel the potato and chop it into small pieces and keep it in a bowl of water until it is needed. Setting chopped potatoes aside in water helps retain their colour.
Next, prepare the mustard paste. Place all the ingredients listed under “for mustard paste” into a blender and grind to a fine but thick paste. Add as little water as possible in order to ensure that the paste is thick and not runny.
Now, to begin making the curry, add about 2 tablespoons of oil into a kadai or a heavy bottomed pan on a medium heat.
First add the potatoes, sprinkle some salt and saute until they are almost cooked and get a light brown colour. Once the potatoes are cooked, transfer them to a paper towel to drain the excess oil and keep aside.
In the same kadai, add the chopped tomatoes and toss them for a minute. Next, add the chopped mushrooms. Saute these on high heat for 6-8 minutes, until the mushrooms are half cooked. Add the roasted potatoes and turmeric powder and toss together for another couple of minutes.
To this, add the prepared mustard paste, mix well and saute for 2 more minutes. Add salt and required amount of water of the gravy, as per the consistency you desire. Allow the curry to come to a boil so the masalas get cooked thoroughly. Simmer the Odia Chatu Besara on low to medium heat for about 5 minutes, until all the masalas get well absorbed by the vegetables.
Garnish with chopped coriander leaves and serve the Odia Chatu Besara along with dinner.
Until I discovered cooking, I was never really interested in anything.”― Julia Child This aptly sums up my singular passion for cooking since the age of 10 when I realized that stirring, chopping, cutting, smelling and tasting is what gives me pleasure. The sound of pots, pans and ladles is music, in short Cooking is nirvana for me. The joy of seeing loved ones indulging on the dishes I make with so much love can be hard to express.Love translating any good food that I see, hear or taste into a dish in my kitchen impatiently gives me the drive.