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

Chuin aloo besara is a traditional Odia dish made with potatoes and drumsticks cooked in a flavorful mustard paste. The dish is known for its tangy and spicy flavors, making it a perfect accompaniment to rice or roti. The mustard paste adds a unique and pungent taste to the dish, while the combination of potatoes and drumsticks provides a delightful texture. This easy-to-make recipe is a must-try for those who enjoy the flavors of Odia cuisine.

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1hr 5minstotal
30minsPrep
35minsCook
1hr 5m.total
30m.Prep
35m.Cook
Chuin aloo besara (potato and drumsticks fry in a mustard paste odia style)
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Ingredients for Chuin aloo besara (potato and drumsticks fry in a mustard paste odia style) Recipe

  • 1 Medium Sized Potatoes, Peeled And Chopped
  • 1 inch Drumsticks, Cut Into
  • 1 tablespoon Mustard Seeds
  • 2 cloves Garlic Cloves
  • 1 Green Chilies
  • 1/4 teaspoon Turmeric Powder
  • 1 tablespoon Oil
  • 1/2 teaspoon Panch Phoron
  • 1 Dried Red Chilies
  • As required Salt To Taste
  • as needed Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
210
calories per serving
2 g Fat5 g Protein41 g Carbs13 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    5g
  • Carbs
    41g
  • Fiber
    13g

MacroNutrients

  • Carbs
    41g
  • Protein
    5g
  • Fiber
    13g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    198mg
  • Iron
    4mg
  • Vitamin A
    9041mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    75mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    61mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    99mg
  • Manganese
    7mg
  • Phosphorus
    123mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp