Bhendi Besara in Hindi I Odia Authentic Recipe I roshnsicuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
This is an authentic recipe of Odisha…n personally my favourite. This is a soothing recipe well goes with hot steamed rice n dal…In this recipe the main part is besara paste…believe me friends it is so flavourful. When you cook this…the kitchen is full of aroma. Here I use panchaphoran combination of five spices…it is commonly used in Odisha n West Bengal. The combo is equal amount of mustard seeds, cumin seeds, fennel seeds, kalonji n little amount of fenugreek seeds…you can mix these all n keep in an air tight container for further use. So lets get started this flavourful authentic recipe of Odisha….
Preparation Time 10 min
Cooking Time 15 to 20 min
Serving Persons 4
250 gm bhindi(ladies finger) cut into 2inch length
6 to 8 badis
2 green chili slitted
10-12 curry leaves
2 medium tomato cubes
½ tsp turmeric powder
1 tsp pancha phoran
1 whole red chili
a pinch of asafoetida
3 tbsp mustard oil
water to prepare gravy
Salt to taste
1 tbsp mustard seeds
1 tsp cumin seeds
1 big garlic cloves
1 whole red chili+4 tbsp water
Heat 1 tbsp mustard oil and saute the bhindis till it get crunchy.
Then remove this to a plate and add 1 more tbsp of oil and shallow fry the badis till it get crispy n golden in colour.
In the same pan heat rest of oil n add pancha phoran with whole red chili n asafoetida.
When mustard seeds start crackle add green chili n curry leaves.
Then add the tomato cubes(I add little leftover tomato puree too) n cook till it is mushy in texture.
Meanwhile add the besara paste to this and cook this for some time.
Add turmeric powder n salt to this n mix it well.
Now add hot water to the mixture and let it boil for some time.
After this add the bhedni n let it cook for osme itme.
Finally add badis to this n let it cook for 1 to 2 min…
Serve hot with steam rice n dal.
Here I use mustard oil as besara combined with mustard oil just heaven combo…but if you wish you can do this with normal cooking oil too.
Besara can be prepared in may ways by combining all veggies like potato,brinjal,bhindi,radish etc or with potato only or with badi only.
I ad the badi at last so that t remin crispy from outside n juicy from inside.
I prepared this gravy way but if you want you can make semi thick gravy or dry one.
Don’t cook the besara paste for more time otherwise it turns into bitter taste.
Before adding the bhindi to the besara gravy just shallow fry it in high flame so that it is little crispy from outside.
I added tomato puree(leftover) as I prepared chowmein in breakfast and I prefer to make it in healthy way by adding tomato puree instead of tomato sauce.
I generally prefer to make large wuantity of besara paste as it is easy to grind n for second time also we can use.
Add hot water for the gravy instead of normal water, it enhance the flavour. This tip is given by my mom.