Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) | How to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )

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By Alka Jena
Created on 25th Apr 2016
  • Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ), How to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )
Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )by Alka Jena
  • Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) | How to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) (10 likes)

  • 0 reviews
    Rate It!
  • By Alka Jena
    Created on 25th Apr 2016

About Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )

Chatu Besara is a yummy nutritious vegetable dish mostly popular in the state of Odisha. The primary ingredients required to prepare this dish mainly comprise of mushroom, mustard paste, turmeric powder, tomato, etc. Chatu Besara is very healthy as the main ingredient mushroom is enriched with vitamins and minerals. It fights cancer, lowers blood glucose, reduces the risk of gout, and keeps the heart healthy. Mushroom also plays a key role in building immune system. Owning to mushroom's various nutritional values; this dish is also relished in other parts of India. Chatu Besara is easy to make and can be prepared even at home.

Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) is just mouth-watering. This amazing recipe is provided by Alka Jena. Be it kids or adults, no one can resist this delicious dish. How to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) is a question which arises in people's mind quite often. So, this simple step by step Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) recipe by Alka Jena. Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) can even be tried by beginners. A few secret ingredients in Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) just makes it the way it is served in restaurants. Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste ).

  • Prep Time30mins
  • Cook Time10mins
  • Serves4People
Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )

Ingredients to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )

  • 500 gms – Locally grown Mushrooms(preferably Pala chatu i.e oyster mushroom but of course buttom mushroom can be used as they are available all through out the year)
  • 1 – Large potato cut into small cubes 2 tbsps – Mustard Oil
  • 1 - Large Toamtoes finely chopped 1/2 tsp – Turmeric powder
  • ½ tsp- red chilli powder 1/4tsp – Panch Phutan
  • Salt - To taste Fresh coriander leaves for garnishing
  • For mustard Paste:
  • 2 tbsps - Black mustard seed 4 to 5 - Green chilies 4-5 pods - Garlic

How to make Chatu Besara from Odisha (Mushroom Cooked In Tangy Mustard Paste )

  1. Clean the mushrooms and shred them into small pieces. Keep aside. Peel the potato and cut into small pieces.
  2. Soak the black mustard seeds along with the garlic and green chilies for 30 minutes. Grind this in to a fine thick paste by adding little water.
  3. In a pan add 2 tbsp oil and fry the cut potatoes till almost done and light brown in colour. Keep aside. Sauté the mushrooms till half done and keep aside.
  4. In the same pan add Panch Phutan and once they started to crackle add chopped tomatoes and 1 to 2 slit green chillies. Saute for a minute. Then add mushrooms. Saute on high heat for 1 to 2 minutes.
  5. Add fried potatoes, turmeric powder , red chilli powder and fry for 2 more minutes. Lower the heat and add the mustard paste. Saute for 2 more minutes. Add salt and required amount of water. Let it come to a boil. Cook for 5 more minutes.
  6. Transfer to a plate and garnish with coriander leaves and Serve with pain white rice.
My Tip: This curry is a bit spicy and tangy. So you could adjust the amount of chilli and tomato as per your preference.

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