Chuin aloo besara (potato and drumsticks fry in a mustard paste odia style) Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes. Cut the drumsticks into 2-inch pieces.
• STEP 2.In a blender, grind mustard seeds, garlic cloves, green chilies, and turmeric powder to make a smooth paste.
• STEP 3.Heat oil in a pan and add panch phoron (a mix of five spices) and dried red chilies. Fry until they splutter.
• STEP 4.Add the chopped potatoes and drumsticks to the pan. Stir well to coat them with the spices.
• STEP 5.Cover the pan and cook on low heat until the vegetables are tender, stirring occasionally.
• STEP 6.Once the vegetables are cooked, add the mustard paste and salt. Mix well and cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soak the mustard seeds in water for 30 minutes before grinding to get a smoother paste.
• Adjust the spiciness by adding more or fewer green chilies according to your preference.
• Make sure to cook the vegetables on low heat to ensure they are cooked evenly and retain their texture.

Storage and Serving

• Chuin aloo besara is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.