As I have mentioned earlier, besara is a very common and relished dish in Orissa. Here is another item that uses besara, is easy to make and delicious to eat. It makes a great side dish for pakhala and even rice dal or roti.
- Bhindi (okra): 1/2 pound cut into 1/2 inch pieces.
- Onion: 1 small finely chopped
- Tomato: 1 medium finely chopped
- Mustard seeds: 3 tbsp
- Garlic: 5-6 cloves
- Dry Red chili: 2
- Pancha Phutana: 1 tsp
- Green Chilli: 2 whole
- Turmeric Powder: 1 tsp
- Oil: 1 tbsp
- Salt as per taste
- coriander leaves: 1 tbsp chopped for garnish.
Soak the mustard seeds & dry red chilli in warm water for 30 mins.
Make a fine paste of mustard seeds, dry red chilli and garlic using little water.
Heat oil in a kadhai add pancha phutana to it and as it stops spluttering add the chopped onion along with a pinch of salt.
Mix well and cook till onions turn translucent.
Add the garlic mustard paste and cook for 2 mins but don't let it burn.
Add the turmeric powder mix well and cook for another 2-4 mins on medium flame.
Add the chopped tomatoes, Okra and salt to the pan, mix well, add 1/2 cup water cover and cook for 2-4 mins or till the okra is 80% done.
Remove the cover and cook the okra in the spices, till the okra is cooked through and the gravy reduces to the desired consistency.
Some people prefer to have a thinner gravy but I love a thick gravy that coats the okra pieces nicely.
Turn of the heat add the coriander leaves and mix well and carefully we don't want the okra to be mushy and all broken up.
Serve it hot with rice and enjoy.
Till then happy blogging.