Odia Style Chuin Aloo Besara: Potato & Drumsticks Fry in Mustard Paste
Delve into the rich culinary traditions of Odisha with this delightful recipe for Odia Style Chuin Aloo Besara, where tender potatoes and drumsticks are enveloped in a luscious mustard paste, creating a dish that is not only flavorful but also a testament to the simplicity and elegance of vegetarian cooking. Ideal for a wholesome lunch or dinner, this dish pairs beautifully with Moong Dal Tadka, Kachumber Salad, and warm Phulkas, bringing a touch of Odisha’s vibrant flavors to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, chopped |
| Drumsticks | 5, cut into 3-inch pieces |
| Mustard seeds | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 3 |
| Garlic cloves | 7 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Panch Phoran Masala | 1 teaspoon |
| Mustard oil | 4 tablespoons |
| Salt | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Carbohydrates | 22g |
| Dietary Fiber | 4g |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 65 minutes |
| Total Time | 80 minutes |
| Servings | 4 servings |
Instructions
To begin the journey of creating the Odia Style Chuin Aloo Besara, start by soaking the mustard seeds, garlic cloves, dry red chilies, and cumin seeds in half a cup of water; this soaking process is essential for softening the ingredients and enhancing their flavors, so let them sit for at least 15 minutes.
Meanwhile, prepare the drumsticks by washing them thoroughly. Peel off the outer layer and cut them into 3 to 4-inch pieces. Next, turn your attention to the potatoes, cutting them into thick slices, about half an inch in thickness, and set both the drumsticks and potato slices aside, ready for the magic to unfold.
Once your soaking time is complete, drain the mustard seeds, garlic, dry chilies, and cumin seeds. Using a mortar and pestle or a blender, grind these ingredients together, adding just a little water as necessary, until you achieve a fine paste. This fragrant paste will serve as the backbone of the dish.
Next, take a heavy-bottomed pan and heat the mustard oil over medium heat. Once the oil is hot, add the panch phoran masala and allow it to splutter, releasing its tantalizing aromas. This step is crucial as it lays the foundation for the dish’s flavor profile.
Now, introduce the thick potato slices to the pan along with the turmeric powder. Stir-fry the potatoes for about three minutes, allowing them to absorb the flavors from the oil and spices. After this initial sauté, add the drumsticks to the pan and continue frying for another three minutes. The goal here is to get a slight char and a depth of flavor from both vegetables.
With the vegetables beautifully sautéed, it’s time to add the ground mustard paste to the mix. Stir it well, ensuring that all the pieces are generously coated in the fragrant paste. Then, pour in one cup of water and season with salt according to your taste. Cover the pan and let it cook, allowing the potatoes to soften and the flavors to meld, checking occasionally until the potatoes are tender and the water has mostly evaporated.
Once cooked to perfection, remove the pan from heat and serve your Odia Chuin Aloo Besara hot, accompanied by Moong Dal Tadka, refreshing Kachumber Salad, and soft Phulkas. This harmonious blend of flavors and textures is bound to make this dish a favorite at your dining table, offering a taste of Odisha that is both comforting and satisfying.
Enjoy your meal!
This recipe encapsulates the essence of Oriya cuisine, showcasing how simple ingredients can come together to create something truly special. Whether you’re exploring vegetarian dishes or just looking to try something new, this Odia Style Chuin Aloo Besara is sure to delight your palate.
