Skip to main content

Spicy Yummy Odiya Palanga (Palak) Besara (Vegetables in Mustard Gravy)


palanga besara odiya recipe

Odiya food is a lip-smacking blend of spices and greens. I must admit!

I have learned about it only recently, post-marriage, of course.

My marriage in an Odiya family means I am getting to know a lot about Odiya traditions, culture, people, and Odiya food.

The food in my sasural (in-laws' place) is completely different from what we have in north India or my home state of Punjab.

I am happy to learn and relish traditional Odiya recipes. On top of it, the satisfaction that I get from serving Odiya food to my dear hubby does not have a match. Yes, my dear has had to wait for a pretty long time for his wife to learn Odiya recipes. Nevertheless, better late than never!

Cutting the long story short, let me talk about this recipe that was introduced to me by my mother in law, the last time she visited us. I was ignorant enough about mustard being used as a paste. I had only heard about mustard as a green vegetable (sarson da saag), which we relish in Punjab with makki di  roti (bread of cornmeal).

BESARA ODIYA RECIPE


mustard gravy besara
For two years, it remained a mystery for me until I inquired from my dear mother in law about the recipe. Voila! Now, I am a master at it, since dear hubby loves the way I make it.

Here, I am sharing the Odiya palanga besara recipe, which is spinach and other vegetables sauteed in mustard gravy. Try this for once and you would love to enjoy it often.







Recipe

1 bunch of spinach
1 potatoes
1/2 cup- Pumpkin cubed
1/2 cup- Cauliflower
Bottle gourd (I added - not used in Odisha)
Raw banana-1 (you may add vegetables of your choice)
1 Tomato (optional)
1 Onion (sliced thinly)
Green papaya
Brinjal (I didn't add, but it is often included in this recipe)
Wadi (optional - I added moong dal wadi and soaked it for 2 hours in water - though it is fried in original recipes)
Sugar - 2 pinches (optional - my sasu ma does not add, but I added)



For paste:
Mustard seeds 3 tsp
Garlic cloves -10
Green chilly 1-2
Red Kashmir chilly 1
Cumin seeds (jeera) -1 tsp
1/4 cup- fresh coconut (optional - not used in Odiya besara recipe, but I wanted to give it a twist)
Poppy seeds powder (khus khuhs)- 1 tsp -optional (not added in authentic recipe)





Process

  1. Soak mustard seeds along with the other ingredients mentioned under "for paste" for an 1 hour. It is important to soak mustard powder and poppy powder in lukewarm water for 1-2 hours to reduce their bitterness. I prefer grinding mustard and poppy seeds to powder and soak them together. I soaked them in the morning for over 2 hours and then ground them together to make paste. Do not add a lot of water to the paste. 
  2. Wash spinach and other vegetables and cut into small cube size pieces.
  3. Slice onion and cut tomato. Keep both aside.
  4. Heat 1 tbsp mustard oil in a pan.
  5. Add mustard seeds. Let them splutter.
  6. Add onion and fry until the onion slices turn golden brown. Add salt. Mix.
  7. Add the mustard paste. Saute well so that there is no raw smell of mustard. 
  8. Add 2 pinches of sugar ( though Odiyas do not use sugar in this recipe, I added as a caution against the bitterness of mustard)
  9. Add turmeric and mix very well.
  10. Add rest of the vegetables and saute for a while. 
  11. Add palak (spinach). Mix
  12. Add 1 cup of water and mix well so that the mustard gravy blends well with the vegetables. You may add less amount of water if you do not want it too watery.
  13. Add Wadis and mix.
  14. Cook & cover for 10-15 minutes. Stir after 10 mins and then keep it covered on a slow flame for another 10 minutes (depending on the amount of gravy you want for the recipe).
  15. Besara recipe with coconut, as I have prepared, tastes even better after being kept for some time. I prepared it for lunch and dinner. I prepare meals for lunch and dinner together. It tasted even better in dinner.

Enjoy this lip-smacking palanga besara with steamed rice or roti (Indian flat bread). I may not have followed the authentic Odiya besara recipe, but this one is equally lip smacking. Do give it a try and share feedback. I would be looking forward to your feedback.

Comments

  1. Wow something new. Mustard gravy is vry common especially in bengal and maharshtra for fish dishes. But this seems really lip smacking. Worth trying.

    ReplyDelete
    Replies
    1. Yes,absolutely. Odisha being a neighbor to Bengal has some similarities in cuisine with the latter. This certainly is a heavenly curry spiced up by mustard seeds - unique and oh so yummy!

      Delete

Post a Comment

Popular posts from this blog

How To Make Weight Loss Cookies With Oatmeal | Diet Biscuits | Crispy Weight Loss Cookie Recipe Easy No Oven | Airfryer

Weight loss cookie recipe is hee - sugarfree, baking powder/soda free. Who says you cannot munch on cookies when on a diet? Of course, people will tell you a thousand tales to avoid calorie-laden cookies. But what if weight loss cookies are homemade with the best of ingredients available? weight loss cookies: a simple cookie recipe| airfryer cookies Okay wait! What does a weight loss regimen look like? What is the best food to eat on a diet? Which foods are best avoided for weight loss? Well, not a simple question, right? Worry not! This blog will help you find the key to living healthy following a healthy lifestyle. We live, eat, and talk healthy!! It's anywhere, anytime health on our minds. Of course, the only drawback is we do not breathe healthy, for there are so many pollutants in air these days that you cannot step out of your home without a burqa!!  Anyway let's come back to the w eight loss cookies recipe. Did I tell you this is a no baking p

Sugarless Besan Ladoo : A Healthy Chickpea Gluten Free Recipe

besan ladoo Is chickpea gluten free? This is one of the most common question asked by few besan lovers. I have always been fond of besan (gram flour) ladoos. But hubby doesn't find them interesting enough to relish them. Yes, I am not joking. He loves boondi ladoos. So I have never tried making besan ladoos before. This Diwali, I wanted to give my favorite ladoos a try. But yes, the health freak in me questioned whether I was really prepared to give in my health goals to relish my favorite besan ladoos. Then the thought of giving a twist to these ladoos struck my imagination. The rest is history - the besan ladoos use just 1 tbsp of ghee (clarified butter) with no SUGAR. Yes, I have given myself the freedom to substitute sugar with dates in this recipe as well. Dates lend subtle sweetness to the recipe! So you can enjoy the delicacy guilt free! To my surprise, when I offered hubby to taste them, he said "these are really good." Need I ask for more? But

Harmful Effects of Artificial Food Colors [How To Make Natural Colors at Home]

Artificial food colors make food look more appealing. Brightly colored foods attract the attention of consumers, especially children. You might not be aware of the risks and dangers of artificial food coloring on your health. food color dyes: source wikimedia commons Do you know color additives are synthesized from petroleum byproducts? Artificial food dyes are also sourced from raw materials obtained from coal tar. Since they are cheaper and more stable under intense heat and light conditions, artificial colors have become widely popular in the food industry. They may be used to standardize the color in products that may lose color during the production process. Food dyes make artificially flavored foods look more appealing. Artificial colors are often added to certain food products to intensify their natural color. You might find Red #40 in foods that do not contain real fruit (cherries or strawberries) but use artificial fruit flavors. Most common " colored &q