Temple Besara
Temple Besara vegetarian curry that is popular in the Odisha region of India and is often prepared in the Jagannath Temple
Equipment
- 150 grams soaked whole channa (Bengal gram)
- 150 grams pure cow ghee
- 300 grams desi alu (yam)
- 200 grams pumpkin
- 10 pointed gourd
- 150 grams sweet potato
- 150 grams nadi (biri badhi)
- 1 medium-sized ginger piece
- 2 cups grated fresh coconut
- 10 grams coriander powder
- 15 grams daalchini (cinnamon)
- 10 grams fennel seeds (pana madhuri)
- 30 grams mustard paste
- 25 grams sugar
- 10 grams whole cumin seeds
- Salt and turmeric powder, as necessary
Instructions
- Wash and clean all the vegetables and cut them into small pieces.
- Heat a pan and fry half-smoked vegetables with salt and turmeric powder until they are slightly cooked.
- Add water as needed and mix in the grated fresh coconut, honey, peppercorns, half cumin seeds, cinnamon powder, coriander powder, mustard paste, ginger, and sugar.
- Let the mixture cook until the vegetables are tender and the spices are well combined.
- In another bowl, heat the remaining ghee.
- Add the remaining cumin seeds and fry until they sizzle.
- Add the pre-prepared sliced vegetables and pulses to the hot ghee and mix well.
- Add the remaining cinnamon powder and fennel seeds to the mixture and let it boil for a few minutes.
- Once the vegetables are well cooked, remove from heat and let it cool down for a bit.
- Your Temple Besara is ready to be served with rice or any other preferred accompaniment. Enjoy!
Notes
Note: This recipe can be adjusted to your taste preferences. You can add more or less spice depending on your preference for spiciness. You can also adjust the consistency of the gravy by adding more or less water.