Bhendi Besara
A classic Odia dish where tender okra is cooked in a pungent, tangy mustard and garlic paste. This flavorful side dish, known as Bhendi Besara, comes together quickly and pairs perfectly with steamed rice and dal.
For 4 servings
Prepare the Besara (Mustard) Paste
- In a small bowl, soak the yellow mustard seeds, black mustard seeds, and cumin seeds in 1/4 cup of warm water for at least 15-20 minutes. This helps in grinding them to a smooth paste.
- Transfer the soaked seeds along with the water to a grinder jar. Add the peeled garlic cloves and green chilies.
- Grind to a very smooth paste. If needed, add another tablespoon of water to facilitate grinding. Set this 'besara' paste aside.
Shallow-Fry the Okra
- Heat 2 tablespoons of mustard oil in a wide pan or kadai over medium-high heat until it's slightly smoking.
- Carefully add the cut okra to the hot oil. Sauté, stirring occasionally, for about 8-10 minutes until the okra is tender-crisp and the sliminess has disappeared. The edges should be lightly browned.
- Remove the fried okra from the pan and set it aside on a plate.
Cook the Masala
- In the same pan, add the remaining 1 tablespoon of mustard oil and heat it over medium flame.
- Once hot, add the panch phoran and the broken dried red chilies. Allow them to crackle for about 30 seconds until fragrant.
- Add the finely chopped tomato and cook for 4-5 minutes, stirring until it becomes soft and mushy.
- Lower the heat, then add the prepared besara paste, turmeric powder, and salt. Sauté for just 2-3 minutes until the raw smell of the mustard and garlic is gone. Do not overcook, as this will make the paste bitter.
Combine and Finish
- Return the fried okra to the pan with the masala.
- Add the remaining 1/4 cup of water and gently mix everything together, ensuring the okra is well-coated with the paste.
- Cover the pan and let it simmer on low heat for 3-4 minutes. This allows the okra to absorb all the pungent and tangy flavors of the besara.
- Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final gentle stir.
Serve
- Let the Bhendi Besara rest for 5 minutes before serving. It tastes best served hot with steamed rice and dal, like Dalma.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent slimy okra, ensure it is completely dry before chopping. Washing it a few hours ahead and air-drying works well.
- 2For an authentic Odia flavor, using mustard oil is highly recommended. Heat it until it just starts to smoke to mellow its pungency.
- 3The most crucial step is to not overcook the mustard paste. Sauté it on low heat for only 2-3 minutes; overcooking will result in a bitter-tasting dish.
- 4For an extra layer of tanginess, add a small piece of 'ambula' (dried green mango) when you add the tomatoes.
Adapt it for your goals.
Add Vegetables
Incorporate cubed potatoes or eggplant along with the okra. Fry them separately before adding them to the masala.
Add Lentil DumplingsAdd Lentil Dumplings
For added texture and protein, fry some 'badi' (sun-dried lentil dumplings) until golden and add them to the dish during the last few minutes of simmering.
Creamier VersionCreamier Version
For a milder, creamier taste, you can add 1-2 tablespoons of grated fresh coconut or a splash of coconut milk along with the mustard paste. Note that this is not the traditional preparation.
Spicier KickSpicier Kick
Increase the number of green chilies in the paste or add a pinch of red chili powder along with the turmeric for extra heat.
Why this is on our healthy list.
Promotes Digestive Health
Okra is rich in dietary fiber and mucilage, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Anti-inflammatory Properties
Mustard seeds and turmeric powder contain compounds like selenium and curcumin, which have potent anti-inflammatory effects that can help reduce inflammation in the body.
Rich in Antioxidants
This dish is packed with antioxidants from garlic, tomatoes, mustard seeds, and turmeric, which help combat oxidative stress and protect cells from damage.
Supports Blood Sugar Control
The high fiber content in okra can help stabilize blood sugar levels by slowing down the absorption of sugar from the digestive tract.
Frequently asked questions
The key is to start with completely dry okra. Wash the okra and pat it thoroughly dry with a kitchen towel or let it air dry for an hour before chopping. Also, sautéing the okra in hot oil until the sliminess disappears before adding it to the masala is a crucial step.