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Mushrooms in Spicy Mustard Curry (Odia Chatu Besara)
400g button mushrooms
2tbsp cooking oil
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.