Bhendi Besara

Bhendi Besara (Bhindi or Okra cooked in mustard gravy with a hint of tanginess of the dried mango)

Here is what you need:

• Bhindi (okra) cut onto 1/2" pieces.
• One small potato cut into 1/2" pieces.
• 1 small tomato cut into small pieces.
• 1/2 medium onion cut longitudinally.
• 2-3 green chilies slit across length.
• 6 teaspoons of mustard paste (2 Tbl-spoons mustard seeds + 4 Garlic cloves + 4 Green Chilis + little water)
• 4 Tbl-spoons oil
• 1 tea spoon panch phoran (if you don't have that, just add mustard and cumin seeds)
• 1 small piece of dried mango (Ambula... Slurrpp)

Here is how I did it....

• Heat oil in a heavy bottom pan until smoke comes off. Use mustard oil if you like or olive oil's good too.. but not as good as mustard oil.. remember we are cooking Odiya food !!
• Fry the okra and potatoes separately and keep aside.

• In the same pan heat some more oil and when hot, add panch phoran + green chilies.
• Then add the onions after like 5 seconds. Don't let the chilies brown.
• When the onion is a little brownish, add the tomatoes and salt together.

• Fry for a while till the tomatoes fix up well and become all mushy.

• Now, add the okra and potatoes into the masala. Mix well. Do not turn too fast else the okra might break.
• Let it alone for 2 more minutes.

• Now add the mustard paste and a 1 cup water and mix well.
• Cover and let the gravy simmer on low heat. Whatever has mustard paste in it, needs at least 5 mins simmering.
• After 2 mins of simmering, add a piece of dry mango. This is the best ingredient. Makes the dish totally Odiya.

Garnish with coriander leaves and serve hot with white rice. It will just reach your mouth and then automatically vanish into the tummy. You won't even notice the time lag between intake and the magical vanishing act. Enjoy !!