Nothing like a curry to stave off the here-comes-winter-blues! Mushrooms in Spicy Mustard Curry (Odia Chatu Besara) is one of our favourites! #curry #India #mustard #spicy #rice

Mushrooms in Spicy Mustard Curry (Odia Chatu Besara)

Serves 4



400g button mushrooms

1 potato

2tbsp cooking oil

2 tomatoes

½tsp turmeric powder

salt, to taste

coriander leaves, as required, for garnishing


1-½tbsp mustard seeds

1tsp cumin seeds

5tsp coriander seeds

5 dry red chillies



1 Clean the mushrooms thoroughly under running water. Cut them into halves and keep aside.

2 Peel the potato and chop it into small pieces and keep it in a bowl of water until it is needed. Setting chopped potatoes aside in water helps retain their colour.

3 Next, prepare the mustard paste. Place all the ingredients into a blender and grind to a fine but thick paste. Add a little water to thin it out – the paste should be thick, not runny.

4 For the curry, add about 2tbsp oil into a kadai or a heavy bottomed pan on a medium heat.

5 Add the potatoes, sprinkle some salt and sauté until they are almost cooked and a light brown colour. Once the potatoes are cooked, transfer them to a paper towel to drain the excess oil. Keep aside.

6 In the same kadai, add the chopped tomatoes and toss them for a minute. Next, add the chopped mushrooms. Sauté these on high heat for 6-8 minutes, until the mushrooms are half cooked. Add the fried potatoes and turmeric powder and toss together for another couple of minutes.

7 To this, add the prepared mustard paste, mix well and sauté for 2 minutes more. Add salt and enough water to the gravy to get the consistency you desire. Allow the curry to come to a boil, turn down the heat and simmer the Odia Chatu Besara for about 5 minutes.

8 Garnish with chopped coriander leaves and serve with steamed rice.