Skip to main content

Besara Dia Chingudi Jhola

As in my earlier posts I have mentioned, besara is an authentic Oriya dish prepare with mustard paste.

Yesterday I was about to drive down to my newly discovered farmers market to grab some tomatoes when realized that my car keys were still in Tanmaya's car and he was at work. So I had to figure out a way to cook shrimp without any tomatoes. So I picked up the phone and called my mom for suggestions. She gave me her chingudi besara recipe and I am about to share it with you.


  1. Shrimp: 15-20 peeled and deveined
  2. Potato: 1 large peeled and cut into 4-6 pieces (depending on the size of the potato)
  3. Okra: 5 medium sized
  4. Onion: 1 small finely chopped
  5. Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)
  6. Red Chili Powder: 1 tbsp
  7. Turmeric Powder: 1 tsp
  8. Green Chili: 2 -3 slit length wise
  9. Water : 1 cup
  10. Pancha Phutana: 1 tsp
  11. Salt as per taste
  12. Oil: 2 tbsp
  13. Coriander leaves: for garnish

Wash and pat dry the okra. Cut of the ends and cut the okra into about 1 inch size pieces.
wash the shrimp, add 1/2 tsp of salt and turmeric powder and mix well.
In a kadhai heat 1 tbsp of oil and fry the shrimp till slightly pink.
Remove the shrimp from heat and to the same oil add the okra and stir fry for 2-4 mins or till there is no more slime.
You can skip the step of fry the okra if you like, I stir fried it because Tanmaya doesn't like hid gravy with slimy okra, (not a huge fan myself either)
Remove the okra from heat.
Add rest of the oil to the kadhai and add pancha phutana to it.
As the pancha phutana stops popping add the finely chopped onion and cook till the onion turns golden brown.
Add the potato pieces and stir fry for 2 mins.
Add 1 cup of water and bring it to a boil. 
Add turmeric powder, red chili powder, mustard paste and salt to taste.
Cover and cook till the potatoes are almost cooked through.
Remove the lid and add shrimp and fried okra to the gravy and cook on medium to low heat till the potatoes are cooked through and you get the desired consistency.
Turn of the heat and garnish with chopped coriander leaves.

Serve it hot with steamed rice and enjoy.
Till then happy blogging.


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…