Chhatu Besara
A classic Odia delicacy where earthy mushrooms are cooked in a pungent and aromatic mustard seed paste. This traditional curry from Odisha is a flavor explosion, best enjoyed with steamed rice.
For 4 servings
Prepare the Besara Paste
- In a small bowl, soak the black mustard seeds, yellow mustard seeds, and cumin seeds in 1/4 cup of warm water for at least 15-20 minutes. This softens the seeds and reduces bitterness.
- Transfer the soaked seeds to a grinder jar. Add the garlic cloves and green chillies.
- Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding. The paste should be fine and creamy. Set aside.
Sauté the Vegetables
- Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This tempers the oil's pungency.
- Carefully add the cubed potatoes and sauté for 5-6 minutes until they are light golden and about 50% cooked. Remove with a slotted spoon and keep aside.
- In the same oil, add the sliced mushrooms. Sauté for 4-5 minutes until they release their moisture and it evaporates. Remove and set aside with the potatoes.
Cook the Curry Base
- Add the remaining 2 tablespoons of mustard oil to the same pan. Heat it over medium flame.
- Add the panch phoron and dried red chillies. Allow them to crackle for about 30 seconds to release their aroma.
- Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- Add the chopped tomatoes, turmeric powder, and Kashmiri red chilli powder. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they break down and oil starts to separate from the masala.
Combine and Simmer
- Reduce the heat to low and add the prepared besara (mustard) paste. Stir continuously and cook for just 2-3 minutes until the raw smell disappears. Do not overcook, as it will make the curry bitter.
- Return the sautéed potatoes and mushrooms to the pan. Add salt and mix gently to coat everything well with the masala.
- Pour in 1 cup of warm water, stir to combine, and bring the curry to a gentle boil.
- Cover the pan, lower the heat, and let it simmer for 8-10 minutes, or until the potatoes are fully cooked and the gravy has thickened to your desired consistency.
Garnish and Serve
- Turn off the heat. Garnish with freshly chopped coriander leaves.
- Let the curry rest for 5 minutes before serving. This allows the flavors to meld together.
- Serve hot with steamed rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using authentic mustard oil is crucial for the signature pungent flavor of Odia cuisine.
- 2Soaking mustard seeds in warm water is a key step to make grinding easier and reduce their natural bitterness.
- 3Never over-fry the mustard paste. Cook it on low heat just until the raw aroma is gone, otherwise, it will turn the entire dish unpleasantly bitter.
- 4For a traditional tangy flavor, add a small piece of dried mango (ambula) when you add the water to the curry.
- 5Ensure your mushrooms are dry before sautéing to help them brown nicely instead of steaming.
Adapt it for your goals.
Vegetable Addition
Incorporate other vegetables like cubed brinjal (eggplant), drumsticks, or pumpkin along with the potatoes for a mixed vegetable besara.
Protein SwapProtein Swap
This same besara base is famously used for seafood. Replace mushrooms with prawns (Chingudi Besara) or fish (Macha Besara) for a non-vegetarian classic.
Creamier GravyCreamier Gravy
For a richer, milder gravy, add 2 tablespoons of freshly grated coconut or a splash of coconut milk along with the mustard paste.
With BadiWith Badi
Fry some sun-dried lentil dumplings (badi) until golden and add them to the curry during the last few minutes of simmering for extra crunch and flavor.
Why this is on our healthy list.
Rich in Antioxidants
Mustard seeds, turmeric, and garlic are packed with antioxidants that help combat oxidative stress and protect cells from damage caused by free radicals.
Anti-inflammatory Properties
Key ingredients like turmeric (containing curcumin) and mustard seeds (containing glucosinolates) possess potent anti-inflammatory properties that can help reduce inflammation in the body.
Supports Immunity
Mushrooms are a natural source of selenium and B vitamins, while garlic contains allicin. These compounds are known to play a vital role in supporting a healthy and robust immune system.
Aids Digestion
The fiber from mushrooms and vegetables promotes healthy digestion. Additionally, spices like cumin seeds in the besara paste are traditionally known to stimulate digestive enzymes.
Frequently asked questions
Bitterness in besara usually comes from three things: 1) Not soaking the mustard seeds long enough, 2) Over-grinding the seeds, which releases bitter oils, or 3) Over-cooking the paste in the pan. Sauté the paste on low heat for only 2-3 minutes until the raw smell is gone.