ଓଡ଼ିଆ ବଡି ବେସର I Badi Besara I Badi Aloo Besara I Odia Authentic Recipe I roshniscuisine

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ଓଡ଼ିଆ ବଡି ବେସର I Badi Besara I Badi Aloo Besara I Odia Authentic Recipe I roshniscuisine

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ଓଡ଼ିଆ ବଡି ବେସର I Badi Besara I Badi Aloo Besara I Odia Authentic Recipe I roshniscuisine

You can watch the video recipe here

Besara this Odia authentic recipe I just love the aroma,taste,flavour all…And it can be made so easily and quick. And the besara tastes awesome with mustard oil…The tadka is used here is Pancha Phoran in Odia it is called as Panchaphutana…means combo of five spices.Generally in Odisha and Westbengal It is widely used in curries…It is a combination of mustard seeds,cumin seeds,fennel seeds,nigella seeds and fenugreek seeds,the first four are in equal quantity and fenugreek seeds just 1.4 th of it means if you take 1 tbsp of each part then fenugreek seeds is ¼ tsbsp.So lets get started

Preparation Time 10 min
Soaking Time 1 hour
Cooking Time 30 to 40 min
Serving Persons  4

Ingredients Required

8-10  badis
1 large potato cut into cubes
1 medium tomato cut into cubes
2 green chili slitted
¼ tsp turmeric powder
¼ tsp red chili powder
Water to make gravy
2 tbsp mustard oil
1 tsp panchaphoran(panchaphutana)
(combo of mustard seeds,cumin seeds,fennel seeds,kalonji and fenugreek seeds)
Salt to taste

For besara

2 tsp mustard seeds
1 tsp cumin seeds
1 big garlic clove
1 whole red chili
¼ tsp turmeric powder
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Procedure

Soak the besara ingredients in the grinder jar with little water atleast for 1 hour and grind to a smooth paste.
Heat 1 tbsp of mustard oil and shallowfry the badi till it turns into golden colour and crispy.
Then remove the badis to a plate.
Take ½ tbsp of oil,add turmeric powder n salt and shallow fry the potatoes till the potatoes has little crust  from outside.
Now remove the potatoes also to the plate.
Heat rest mustard oil,add panchaphoran to this.
When mustard seeds start crackle,add green chili and tomatoes to this.
Let the tomatoes cook for some time,add turmeric powder n red chili powder.
Next goes in the besara paste and cook it in low flame till the mustard seeds paste smell gone.
Now add 2 cups of water with salt,let it starts boiling.
Now add the potato cubes to this and let the potatoes cook in the gravy.
When potatoes are ¾ th cooked,add the badis…and cook for some more time till the badis absorb the gravy and swollen.
Serve hot with steamed rice n dal.

Notes

If you don’t like the flavour of mustard oil you can use normal cooking oil.
Soak the ingredient of besara for half an hour atleast and in the grinder jar itself,so that it is easily grinded to a smooth paste.
You can add drumstick,brinjal also to this.
Don’t cook the besara paste for more time,otherwise it leaves a bitter taste.
You can make it thick or thin consistency,depending upon your choice.
Add water accordingly.

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