The cuisine of Odisha has a distinctive rusticity in it which has not withered with the passage of time. A typical main course consists of rice along with dali( daal), bhajja( Bhajji),tarkari( curry), bharta (mashed vegetables), ambila/sakara (sweet and sour preparation) and Mitha(dessert) that always makes it the most sought after food in any odia household. But unfortunately odia cuisine has not got it’s due share in the limelight as compared to it’s neighboring counterparts. There are plenty of such odia delicacies which needs to be brought forward for the entire world to see. Mustard oil, besara (mustard seeds pounded with garlic), panch phutana (panch phoron) are the three important ingredients in odia cuisine.
Tarkari is a generic term mostly used in odia homes for vegetables and meat in gravy. The gravy may be thick or thin ,spicy or bland as per the dish cooked. The thinness of the jhola(gravy) makes the dish light on the palate and demands expertise to raise it to a level distinct from water.This is a humble effort on my part to bring to you certain flavorful classic odia dishes in a series of post which will make you understand the rich heritage of odia cuisine. Besara is a typical form of odia cooking which is prepared with mustard paste as the primary ingredient. Chuin -Aloo –Baigan-Badhi- Tarkari is a classic example of this type of cooking.
Drumstick is called sajana chuin in odia, saijan in hindi, murungakkai in tamil, soanjhna in punjabi. There are many way to cook this drumstick and it is a common vegetable which is available in almost throughout the year. Drumsticks are rich in vitamins like B, C, K, manganese and protein and is very good for our heart and skin. It also helps to purify our blood and lowers blood sugar label.
Recipe Source: Own
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