Besara is a classic Odia dish where the term refers to a mustard seed masala paste. A staple in Odia households, this dish is a versatile preparation that can be made with various vegetables. However, Chhatu Besara (made with mushrooms) holds a special place in my heart. Its tangy touch, enhanced with ambula (sun-dried mangoes), has been my comfort food since childhood.
Traditionally, the mustard seed paste is prepared on a silbata (known as sila in Odia), combined with garlic cloves, whole red chilies, and cumin seeds. This gives the dish an authentic taste. Today, a grinder is more commonly used for convenience. Another hallmark of besara is the use of mustard oil, which adds a distinct and unmatched aroma and flavor to the dish.
Chhatu Besara
Ingredients
- Paddy mushrooms (pala chhatu): 400 gms, cleaned and washed
- Potato: 1 medium, cut into 1-inch wedges
- Ambula (sun-dried mango): 2 pieces
- Tomato: 1 medium, chopped (optional)
- Onion: 1 medium, chopped
- Pancha phutana: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp
- Green chilies: 2-3
- Mustard seeds: 1 tbsp
- Cumin seeds: 1 tsp
- Garlic cloves: 4-5
- Whole red chilies: 3-4
- A few coriander leaves, chopped
- Salt to taste
- Water, as needed
- Mustard oil: 2 tbsp
Method:
- Prepare the ambula: Soak the ambula pieces in 1/2 cup of water and set aside.
- Make the mustard paste: In a grinder, blend mustard seeds, cumin seeds, whole red chilies, and garlic cloves into a smooth paste using minimal water. Set aside.
- Temper the oil: Heat mustard oil in a kadhai. Add pancha phutana and let it crackle.
- Sauté onions: Add chopped onions and sauté until translucent.
- Add mushrooms and potatoes: Stir in mushrooms and potato wedges, and cook over medium heat until the mushrooms release water and it evaporates.
- Spice it up: Add red chili powder, turmeric powder, and salt. Sauté briefly.
- Incorporate mustard paste: Add the mustard paste, tomatoes (if using), and green chilies. Sauté for another 1-2 minutes.
- Add water: Pour in 1/2 to 1 cup of water, adjusting for desired gravy consistency.
- Cook covered: Cover the kadhai and cook until the potatoes turn tender.
- Finish with ambula: Add soaked ambula along with its water, mix well, and cook for another 1-2 minutes to reach the desired consistency.
- Garnish and serve: Turn off the heat and garnish with chopped coriander leaves. Serve hot with steamed rice and dal!
Watch this recipe here – Chhatu Besara
Sasmita Sahoo is a former tech professional who transitioned into the culinary world as a food blogger, stylist, and photographer. Although she had little interest in cooking while growing up, her discerning palate made her a meticulous taster, observing textures and flavors in dishes.
During her pregnancy, Sasmita began sharing photos of her homemade meals on social media. Her artistic presentations and photography gained widespread appreciation from friends and family. Encouraged by her husband, she started her own website to share recipes and food photography. As she was a novice cook back then, the name First Timer Cook felt fitting.
What started as a personal project nearly a decade ago has since blossomed into a passionate career, with Sasmita inspiring countless readers through her culinary creativity.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.