Deulia Besara (Puri Temple-type Mixed Veg with Mustard Masala) How To Make

Deuli Besara 

Ingredients 

• Chop fresh vegetables like 
• raw papaya,
•  aloo( potato),
•  kadali( kachha kela/raw banana), 
• kakharu( kaddu/pumpkin),
•  mula(   muli/raddish), 
• saru( arbi/colocassia),
•  beans,
•  potola ( padwal/striped gourd), 
• jahni(turia/ridgegourd), 
• baigana(baingan/ brinjal),
•  Phulkobi( gobi/cauliflower), 
• simba ( sim) etc.
•  Any fresh veggie available – except karela, bhindi, capsicum. Keep the dices a little thick and big.

How To Cook

• Pressure cook vegetables adding a little water( not much), salt, haldi and tomato.  
• Do not overboil. 
• Usually, one whistle on high flame suffices. 
• Switch off and rest for 1-2 mins and cool under running tap. 
• Open and put back the cooker, without the lid, on burner. Add 2-3 tablespoons ( for 2-3 moderate servings ) of a  paste of mustard seeds, fennel seeds( saunf ) and black pepper. 
•  Let it boil on high flame, so that excess water also gets evaporated, as the veggies get a little blended amongst themselves.  Switch off.
• Heat pure ghee. Fry badi or nadi and add it to the boiled veg.  
• Then again heat a bit of ghee and splutter mustard seeds ( and whole red chilli- optional). 
• Add the seasoning to curry. 
• Put grated coconut and a bit of sugar. 
•  Mix well and serve hot.

Besara