Temple Besara

ମନ୍ଦିର ବେସର

Ingredients :
Soaked Whole Channa( bengal gram ) 150 Gram
Pure Cow Ghee 150 Gram
Desi Alu ( Yam ) 300 Gram
Pumpkin 200 Gram
2 Cup grated fresh coconut
Pointed Guard 10 numbers
sweet potato 150 Gram
Nadi ( Biri Badhi ) 150 Gramm
Ginger medium piece
Corainder Powder 10 Gram
Daalchini ( Cinamon ) 15 Gram
Fennel Seeds( Pana Madhuri ) 10 Gram
Mustard Paste 30 Gram
Sugar 25 Gram
Whole Cumin Seeds 10 Gram
Salt, Turmeric Powder and as necessary

Preparation :
First, wash and clean the vegetables and cut them into small pieces. Fry half-smoked vegetables with salt and turmeric powder and fry. Once the vegetables are cooked a little, add the water as needed and add the coconut, honey, peppercorns, half cumin seeds, half cumin seeds, cinnamon powder, coriander powder, mustard paste, ginger and sugar. Once these are cooked, bring it down. In another bowl, heat the remaining ghee. Add the remaining cumin seeds and fry in that hot ghee. When it boils, add the pre-prepared sliced ​​vegetables. In addition, mix the pulses and cinnamon powder well and little boil. This time the besera was ready.