Chatu Ambula Besara/Mushrooms in mustard gravy with sun dried Mango
A tart, spicy, flavourful, authentic Odiya curry made with locally grown mushrooms, tempered with Paanch phoron or the five spice blend in a mustard gravy with sun dried Mango.
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Soak all the ingredients of the paste in very little water for 20-30 minutes and grind them in a grinder with as little water as possible as the paste has to be thick and smooth.Soak the dried mango piece in 1/3 Cup warm water.
  2. Cut the Mushrooms into quarters and the potatoes into equal sized cubes.
  3. Heat 1 tbsp mustard oil to smoking point in a wok, lessen the heat and saute the potato cubes with little salt till nearly done. Keep aside.
  4. Add the rest of the oil, follow the same process for heating the oil, add the Pancha Phutana,let it crackle for it to leave its flavours in the oil.
  5. Add the quartered mushrooms and sautxe9 till half done in medium high flame.Add the cooked potatoes and sautxe9 for a minute.
  6. Now add the ground paste, turmeric, green chillies and salt ,fry for 2 minutes and add water according to the consistency you want. I added 1 cup of water .
  7. Give a nice boil to the curry for 2 minutes and add the Soaked Ambula with the water.
  8. Boil the curry for 4-5 minutes more or till the consistency you prefer.
  9. Switch off the flame and garnish with fresh coriander, serve and enjoy with steamed rice.