Manja Mahura is a traditional Odia cuisine curry that combines a variety of vegetables with Mung dal (split yellow lentils) and aromatic spices. This hearty and flavorful curry features ingredients such as banana stem, yam, raw banana, and arbi, which add a mix of textures and tastes. The lentils and vegetables are marinated with spices, including a Phutana mixture of cumin seeds, dry red chilies, Teja Patra, and shredded ginger. Shredded coconut adds richness and a touch of sweetness to the curry. The dish is then simmered until it reaches a thick and luscious consistency, resulting in a flavorful and satisfying curry. Manja Mahura is typically served with steamed rice or roti, allowing you to savor the authentic flavors of Odia cuisine. This traditional dish is a testament to the culinary heritage of Odia Cuisine and will undoubtedly delight your taste buds.
Manja Mahura (Odia Cuisine Curry)
Manja Mahura is a traditional curry from Odia cuisine that features a delightful combination of vegetables and lentils. This hearty dish is packed with flavors and textures, making it a perfect choice for a wholesome meal. Follow this recipe to recreate the authentic taste of Manja Mahura in your own kitchen.
Ingredients
- 1/2 cup Mung dal (split yellow lentils)
- 1 and 1/2 cups Banana stem, cut into pieces
- 1 cup Yam, cut into pieces
- 1 cup Raw banana, cut into pieces
- 1 cup Arbi (taro root), cut into pieces
- 1 cup Shredded coconut
- 1 tablespoon Phutana (mixture of cumin seeds, dry red chilies, TejaPatra, and shredded ginger)
- 3 pinches Hing (asafoetida)
- 1 teaspoon ground ground fried cumin and red chilies
- 1/2 teaspoon ground black pepper
- Pinch turmeric (Haldi)
- Salt to taste
- Oil for cooking
Instructions
- Begin by frying the Mung dal in a heated pan. Toast the dal over medium heat, stirring constantly, until it releases a delightful aroma. This step helps enhance the flavors of the lentils and adds a nutty undertone to the curry. Once fried, remove the Mung dal from the heat and set it aside.
- Rinse the fried Mung dal with water to remove any impurities. Place the dal in a colander or sieve and wash it under running water, ensuring all the dust and debris are washed away. Set the cleaned Mung dal aside for later use.
- In a mixing bowl, combine the fried Mung dal, cut banana stem pieces, a pinch of turmeric (Haldi), and salt to taste. Gently mix the ingredients together until the dal coats the banana stem. Allowing the dal to marinate with the stem for a few minutes helps infuse the flavors and tenderize the stem.
- While the Mung dal and banana stem marinate, add the remaining vegetables. Peel and cut the yam, raw banana, and arbi into bite-sized pieces. These vegetables add a wonderful variety of textures and tastes to the curry and make it to tenderiz.
- In a separate pan, heat oil over medium heat and add the Phutana mixture. Phutana is a blend of cumin seeds, dry red chilies, TejaPatra (bay leaf), and shredded ginger. The sizzling sound and aroma of these spices being tempered in hot oil is a delightful part of the cooking process.
- Sauté the Phutana mixture until the spices become fragrant and release their flavors. The cumin seeds will crackle, the red chilies will turn darker, and the ginger will infuse the oil with its pungency. This process is crucial for developing the base flavors of the curry.
- Pour the Phutana mixture into the bowl containing the marinated Mung dal and banana stem. Stir well to coat the vegetables with the aromatic spices. The combination of flavors from the lentils, stem, and spices creates a harmonious blend that forms the foundation of the curry.
- Add the freshly shredded coconut to the vegetable mixture and mix it thoroughly. The coconut not only adds richness but also lends a natural sweetness that balances the spices. It provides a creamy texture and a hint of tropical flavor to the curry.
- In another pan, heat oil and add the ground fried cumin and red chilies, along with the ground black pepper. Roast these powdered spices for a minute or until they become fragrant. This step intensifies the flavors and adds a subtle kick to the curry.
- Pour the seasoned oil mixture into the vegetable mixture and give it a good stir. The infused oil will distribute the flavors of the spices evenly, enhancing the taste of the curry. The combination of roasted cumin, red chilies, and black pepper adds a depth of warmth and complexity to the dish.
- Sprinkle 3 pinches of Hing (asafoetida) over the mixture and stir it well. Hing not only contributes a unique aroma but also aids in digestion, making it a common ingredient in many Indian curries. Its pungent flavor complements the other spices, adding an extra layer of complexity to the dish.
- Transfer the vegetable mixture to a cooking pot and let it simmer over low heat for about 4 minutes. Stir occasionally to ensure the flavors blend together. During this time, the vegetables will cook and absorb the flavors of the spices and lentils. Be mindful not to overcook the vegetables, as they should retain some texture and bite.
- The final Manja Mahura curry should have a thick, luscious consistency. It should neither be too watery nor completely dry. The combination of tender vegetables, lentils, and spices should coat each piece, creating a harmonious blend of flavors.
- Serve the Manja Mahura curry hot with steamed rice, roti, or any preferred accompaniment. The creamy texture and robust flavors of the curry pair well with the mildness of rice or the chewiness of roti, offering a wholesome and satisfying meal.
Notes
Enjoy the authentic flavors of Manja Mahura, a delicious Odia curry that showcases the richness of lentils and the vibrant diversity of vegetables. This traditional dish is a testament to the culinary heritage of Odia Cuisine and will undoubtedly delight your taste buds.
