Odia Style Chuin Aloo Besara Recipe-Potato & Drumsticks Fry In Mustard Paste
A delicious blend of potato and drumstick pods that are slow cooked in mustard seeds, cumin seeds, dry red chillies , garlic and turmeric powder and flavoured with panch phoron. Serve this wonderful dry curry along with dal and steamed rice by the side.
If you have drumsticks at home, then the Chuin Aloo Besara - potato and drumsticks fry in a mustard paste is an easy and quick side dish with dal-rice combo.This dish goes very well with steamed rice. The pungent taste from the mustad sauce blends very with the potatoes and drumstick.
Did you know ? Drumstick pods helps to build strong bones, it is very good for pregnant women also. Drumstick pods which are known as moringa in local language is rich in calcium, Iron and vitamins. They are also have properties such purifying the blood, improves digestion and protects against infection.
If you like this recipe, you can also try other Potato recipes such as
- 2 Potatoes (Aloo) , chopped
- 5 Drumstick , cut into 3 inch pieces
- 2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 3 Dry Red Chillies
- 7 cloves Garlic
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Panch Phoran Masala
- 4 tablespoon Mustard oil
- Salt , as needed
How to make Odia Style Chuin Aloo Besara Recipe-Potato & Drumsticks Fry In Mustard Paste
To begin making the Odia Style Chuin Aloo Besara recipe, soak the mustard seeds, garlic, dry chilli and cumin seeds in half a cup of water and keep aside for at least 15 minutes.
Take and wash all the drumsticks, peel off the outer layer and cut it into 3 to 4 inch pieces.
Cut potatoes into thick slices (1/2 inch), keep aside along with drumsticks.
Drain the soaked mustard seeds, garlic, dry chilli and cumin seeds. Grind very well into a fine paste by adding a little water.
Take a heavy bottomed pan, heat the mustard oil. Add panch phoran & allow spluttering.
Add potatoes along with turmeric powder and stir fry them for around 3 minutes.
Next add the drumsticks and fry for another 3 minutes.
Then add the ground paste and mix well until the vegetables are coated with it.
Add 1 cup of water and salt. Cover and cook until the potatoes are cooked or till all the water dries out. Serve hot.