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How To Make Khainga Macha Ghanta Besara

This is a recipe for a dish called Macha Ghanta Besar, which is a popular food item typically made during the Dasahara or Manasika Puja festivals in Odisha, India. The recipe involves making a fine paste of masala ingredients using a Silla or grinder, cutting vegetables in a medium size, and then sautéing the vegetables with masala paste and fish, prawn in mustard oil. The dish is seasoned with mustard paste, and cooked until the vegetables are tender and the flavors are well combined.
Print Recipe
Prep Time 25 minutes
Course Side Dish
Cuisine Indian, Odisha
Servings 5 People

Ingredients
  

Masala for Paste

  • 1 Spoon Cumin Seeds
  • 3 Spoon Coriander
  • 2 Inch Cinnamon
  • 1 ½ Spoon Fennel Seeds 
  • 2 Inch Raw Ginger

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  • 2 Dry Red Chili
  • 1/2 Spoon Mustard Seeds

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  • 2 Spoon Mustard Paste

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  • 1 KG Khainga Fish ( Silver Mullet )
  • 1/2 KG Prawn Fish

Vegetables

  • 4 Raw Bananas
  • 100 Gram Yam ( Desi Alu, Mati Alu )
  • 2 medium sized Potato
  • 100 Gram Pumpkin
  • 200 Gram Cauliflower
  • 200 Gram Cabbage

Instructions
 

  • Wash, Cut the Fish and Prawn, for this recipe exactly fish cuting size not matter.
  • In a blender or grinder, make a fine paste of the masala like Cumin Seeds,Coriander,Cinnamon,Fennel Seeds and raw Ginger.
  • Fry the fish and fish is cooked, use a fork or hand to shred the fish into small pieces. You can add bone of fish for it's beneficial oil. Head tail of Khainga Fish is chewable and delicious.
  • Fry Prawn and pound it little with silapua or harmer.
  • Cut the mixed vegetables into medium-sized pieces.
  • In a large kadhai or pan, heat the mustard oil over medium heat.
  • Add Mustard seeds and dry red Chilis , let it crackle for 1 minute.
  • Add the diced tomato and haldi and sauté for 2 minutes.
  • Add the masala paste and sauté for 2-3 minutes.
  • Add the mixed vegetables and sauté for 5-7 minutes, or until the vegetables are slightly tender.
  • Add a little water if the masala paste begins to dry out.
  • Add the fried shredded fish and Chingudi and sauté for 2-3 minutes.
  • Put 2 spoon mustard paste and add 1/2 cup water. Bring to a boil.
  • Reduce heat to low and let simmer for 5-7 minutes, or until the vegetables are fully cooked and the flavors are well combined.
  • Serve Macha Ghanta Bessar with steamed rice for a delicious and flavorful meal.