Jagannath Puri Besara

Ingredients

• 2 cups mixed vegetable , raw banana, taro (arbi), yam, and pumpkin, cut into chunks
• 2 tbsp mustard seeds , yellow
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 tbsp mustard oil , wood-pressed
• 1 tsp panch phoron , equal parts cumin, fennel, fenugreek, mustard, kalonji
• 2 dry red chili , halved
• 1 ambula (dried green mango) , or 1 piece dried tamarind
• 2 cups water
• 1.5 tsp salt

Preparation

1. 1

   In a heavy pot, combine the chunky mixed vegetables, 2 cups of water, turmeric powder, salt, and the dried mango slice (ambula).

2. 2

   Bring to a boil and cook covered over medium flame for 12 to 15 minutes until the vegetables are tender.

3. 3

   Wet-grind the yellow mustard seeds and cumin seeds with 3 tablespoons of water into a completely smooth, velvety paste.

4. 4

   Stir the ground mustard-cumin paste into the pot of cooked vegetables.

5. 5

   Lower the flame and simmer gently uncovered for 3 to 4 minutes to marry the flavors.

6. 6

   Heat the mustard oil in a small pan until smoking hot, then lower the heat slightly.

7. 7

   Add the panch phoron seeds and dried red chilies; fry until the seeds crackle and pop.

8. 8

   Pour the hot sizzling mustard oil tempering directly over the simmering curry.

9. 9

   Cover the pot immediately with a tight-fitting lid to trap the pungent aromas, and rest for 5 minutes before serving.

In the tradition

Sources & further reading

• ◆ Jagannath Temple Rosaghara Mahaprasad Canon, Puri (Chhappan Bhog Besara Seva Archive)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.