Besara Dia Chingudi Jhola

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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.

 Ingredients:

  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

Procedure:
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.
Rakhee

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