Saturday, May 2, 2009

Besara

This is a prasad of Lord Jagannath,Puri...and it is a very famous temple style curry...
Speciality is in this curry,they use only the  indian vegetables....



Ingredients:

250gm pumpkin(kakharu)
50gm yam(desi aaloo)
50gm raw banana(kancha kadali)
50gm sweet potato(kandamula)
2 potol(pointed gourd)
4-5 Baragudi(cowpeas)
20gm black/white chickpea(chana)(soaked over night)
100gm brinjal(baigana)
1 coconut(coarsely grated)
5tsp mustard seeds(sorisha)(soaked in water for 1/2hr)
1 tsp turmeric powder
1/2tsp ginger paste
Salt to taste
Ghee

For Tempering:

Ghee
2tsp mustard seeds(sorisha)
2 red chillies(sukhila lanka)

Method:

Wash,peel and cut all the vegetables in to thick pieces.
Grind the mustard seeds into a fine paste.
Take ghee in a pan and add the vegetables with the paste.
Mix well with grated coconut,chana, ginger paste, water,turmeric powder and salt.
Add water as needed.
Cook till all the vegetables are properly done.
Take ghee in another pan.
Add the mustard seeds and red chillies for tempering..
Mix the tempering to the curry properly ...
Serve hot by garnishing with coriander leaves..

4 comments:

  1. ette thara beshara khaaihci, but kahinki kejani, kebe bhi Mummy nku pacharini ki sikhini!!
    aaji dekhiki tike tike sikhi gali...
    sete kasta nuhein jaha dekhili, ebe try karibi[:d][:d]

    ReplyDelete
  2. isnt this little sweet when made...iuse little jaggary while coking can be wrong too...desi aloo u mean the yellow-orange yam.

    I love this food.

    ReplyDelete
  3. Hi Rekha,
    Thanks for ur comments...

    They dont put jaggery in this recipe in the temple, but if u want a sweet taste,u can add a lil.. :)...and yes desi aloo is yam...

    ReplyDelete
  4. I am reading that mehur has mustard seed paste not besara ...am I missing something

    ReplyDelete

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