Mansa Besara
A traditional Odia delicacy featuring tender mutton cooked in a pungent and flavorful mustard seed paste. This rich, savory curry has a unique tangy kick and is a true taste of Odisha's culinary heritage.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton pieces with 1 tbsp of ginger paste, 1 tbsp of garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt.
- Mix thoroughly to ensure the mutton is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Prepare the Besara (Mustard) Paste
- Soak the black and yellow mustard seeds in a little warm water for 15-20 minutes. This helps reduce bitterness and makes grinding easier.
- Drain the water. In a grinder jar, combine the soaked mustard seeds, cumin seeds, 6 garlic cloves, and green chilies.
- Add 3-4 tablespoons of water and grind to a very smooth paste. Set aside.
Sauté Aromatics and Onions
- Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. This removes its raw pungency.
- Lower the heat to medium. Add the bay leaves, cinnamon stick, green cardamom, cloves, and dried red chilies. Sauté for 30-45 seconds until fragrant.
- Add the sliced onions and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Sear the Mutton
- Add the remaining 1/2 tbsp ginger paste and 1/2 tbsp garlic paste. Sauté for 1 minute until the raw aroma disappears.
- Increase the heat to high and add the marinated mutton. Sear for 7-8 minutes, stirring frequently, until the mutton is browned on all sides.
- Add the remaining 1/2 tsp turmeric powder and 1/2 tsp red chili powder. Mix well and cook for another minute.
Cook with Besara Paste
- Add the chopped tomatoes and potato halves. Cook for 4-5 minutes, stirring, until the tomatoes break down and become mushy.
- Reduce the heat to low and stir in the prepared besara paste. Cook for 3-4 minutes, stirring continuously to prevent it from sticking or burning. Cook until you see oil separating from the masala.
Pressure Cook the Curry
- Pour in 500 ml of hot water and the remaining salt. Stir everything well to combine.
- Secure the lid of the pressure cooker. Cook on high heat for 1 whistle, then reduce the heat to medium-low.
- Cook for 20-25 minutes (or about 6-7 whistles) until the mutton is tender. The exact time may vary based on the quality of the mutton.
- Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Finish and Serve
- Once the pressure has fully released, carefully open the cooker.
- Check the consistency of the gravy. If it's too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice for an authentic Odia meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute mustard oil. Heating it until it's lightly smoking is crucial to mellow its pungent flavor.
- 2Be careful not to over-grind or over-cook the mustard paste, as this can make the final curry bitter. Stir continuously when you add it to the cooker.
- 3Using bone-in mutton pieces adds a significant amount of flavor and richness to the gravy compared to boneless meat.
- 4For an extra layer of tanginess, add a piece of 'ambula' (dried green mango) along with the tomatoes.
- 5Allowing the pressure cooker to release steam naturally is key to achieving fall-off-the-bone tender mutton.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with chicken (Murgi Besara) or fish (Macha Besara). Adjust cooking times accordingly; chicken will cook faster, and fish should be lightly fried and added towards the end.
Vegetable AdditionVegetable Addition
Incorporate other traditional vegetables like drumsticks (sajana chhuin) or raw banana (kancha kadali). Add them along with the potatoes.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste and add a slit green chili along with the whole spices for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Properties
Key ingredients like mustard seeds, turmeric (containing curcumin), and garlic have well-documented anti-inflammatory properties that can help reduce inflammation in the body.
Boosts Immunity
The combination of spices like garlic, ginger, and turmeric, along with zinc from the mutton, contributes to a stronger immune system.
Frequently asked questions
Besara is a quintessential Odia paste made primarily from mustard seeds (both black and yellow), cumin, garlic, and chilies. It is known for its pungent, sharp, and deeply savory flavor that defines many classic Odia dishes.