Mustard paste or ସୋରିଷ ଵଟା is one of the most commonly used flavoring agent in many Authentic Odia recipes. Born and brought up in Odisha, my family is fond of any mustard paste based gravy. The cook and foodie in me always tries to prepare something original, yet in a different way. Today's recipe from Panda's kitchen is one of my favorites, I can never have enough of it.
"ଭେଣ୍ଡି ମାଛ ଖଟା" or "Fish and Okra in Mustard Paste" is a very popular authentic Odia dish. The combination of sun-dried mango, mustard paste, sugar and other spices gives a sweet and sour tangy flavor, that is loved by everyone. This recipe combines well with piping hot steam rice and makes it good for any season and reason. 😉
So, try out this recipe and make it taste to your odia as well as non-odia friends. Let me know your feedback in comments section. If you are vegetarian, skip fish, and use Okra along with potato, broad beans and brinjal etc.
Ingredients :
- 250gm Okra/ladies finger - cut into 2 inch size
- 6-8 cut Fish pieces (I have used Rohu here)
- Sun-dried Mango/Ambula - small 3 pieces
- Some fried Lentils
- 2 Red Chilli
- 1/2 tsp Panchphoran
- 1 twig of Curry Leaves
- Salt
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 3 tbsp Sugar
- Mustard Oil to cook
- 1.5 cups Water
Mustard Paste :
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp white mustard seeds (optional)
- 2 Red Chilli
- 7-8 Garlic Cloves
- 1 big Tomato - Chopped
- 5 tbsp Water
Recipe Details :
✓ Take the fish pieces on a plate. Add half of the salt, turmeric powder, red chilli powder and mix well. Coat the fish nicely and keep for 15-20 mins.
✓ Heat Mustard Oil in a Kadai. Once the oil is hot, add the fish pieces to it and fry in medium flame until both the sides are cooked nicely. Take out from flame and place aside.
✓ Soak the ingredients under "Mustard Paste" for 30 mins and make a smooth paste of it.
✓ To the same kadai where fish was fried, heat 2-3 tbsp oil and add the okra pieces. Fry them in medium flame till they are cooked and turns golden brown in color. Once done, take out in a plate and keep aside. Don't add salt.
✓ Now, time to prepare the khatta gravy. In the same kadai, add panch phoran, red chilli and curry leaves. Fry for few seconds till they start to splutter.
✓ Add turmeric powder and red chilly powder and stir well. Add 1 tsp water to avoid the masala from being burnt. Add sugar also at this step.
✓ Now add the mustard paste to kadai, cook for around a minute so that the raw smell is gone.
✓ Now add water to kadai along with salt. Mix again and let water starts to boil.
✓ Add Sun Dried Mango to the Kadai along with Okra. Cover and cook in low flame for around 5 mins.
✓ The gravy will be thickened up now. Add the fried fish pieces and switch off the flame. Don't Cook after adding fish. At this step, you can adjust the gravy, salt and sugar consistency.
✓ Cover and keep for 5-10 mins to let the fish soak the gravy and come in a delicious Mouth-watering taste.
✓ Serve hot along with hot piping rice.
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