Chhatu Besara / Mushrooms in mustard & poppy seeds Curry

Name: Chhatu Besara / Mushrooms in mustard & poppy seeds Curry
Cuisine: Indian
Ingredients: 400 gms mushrooms; 1 potato; 2 tbsp mustard oil; 2 tomatoes; 1 tsp turmeric powder; To taste Salt; As needed Coriander leaves; Ingredients for mustard,poppy seeds paste-; 1 & 1/2 tbsp mustard seeds; 1 tbsp poppy seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 dry red chillies; 1 onion

Deepanjali Das @cook_12477078

#ebook #grandma
Mushrooms cooked in Spicy Mustard based sauce is a speciality of the eastern state Odisha.Besara is the Oriya term for gravies made out of a thick base of the traditional mustard sauce.I used here poppy seeds paste also which tastes delicious...This dish is a traditional mushroom dish that shows how tempting it turns out with the tough of these mustard & poppy seeds paste...

Deepanjali Das @cook_12477078

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Ingredients

400 gmsmushrooms
1potato
2 tbspmustard oil
2tomatoes
1 tspturmeric powder
To tasteSalt
As neededCoriander leaves
Ingredients for mustard,poppy seeds paste-
1& 1/2 tbsp mustard seeds
1 tbsppoppy seeds
1 tspcumin seeds
1 tspcoriander seeds
2dry red chillies
1onion

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Steps

1

To begin making the Chhatu besara recipe first clean the mushrooms thoroughly under running water.Soak them in turmeric powder for 10 mints.Then cut them into small pieces.
2

Peel the potato & chop it into small pieces.Keep it in a bowl of water until it is needed.
3

Next prepare the mustard, poppy seeds paste.Place all the ingredients listed under for this paste with little water.
4

Now to begin making the curry add about oil into a kadai.First add the potatoes,sprinkle some salt & saute until they are almost cooked.Transfer them into a bowl.
5

In the same kadai add the chopped onions, chopped tomatoes,toss them for a mint & then add the chopped mushrooms.
6

Saute them in high heat for 5 to 6 mints,until the mushrooms are half cooked.
7

Add the roasted potatoes, turmeric powder & toss together for another few mints.
8

To this add the prepared mustard,poppy seeds paste,mix well & saute for 2-3 mints.
9

Add salt & required amount of water to the gravy.Allow the curry to come to a boil.
10

Simmer the Oriya chhatu besara on low to medium flame for about 5 mints until the masalas get well absorbed by the vegetables.
11

Garnish with chopped coriander leaves.
12

Serve hot with steamed rice or phulkas.