Follow these steps for perfect results
Mustard Seeds
soaked
Potatoes
chopped
Dry Red Chillies
soaked
Cumin Seeds
soaked
Salt
to taste
Mustard Oil
Garlic
soaked
Turmeric Powder
Panch Phoran Masala
Drumstick
cut
Soak mustard seeds, garlic, dry chilli, and cumin seeds in water for 15 minutes.
Wash drumsticks, peel outer layer, and cut into 3-4 inch pieces.
Cut potatoes into thick slices (1/2 inch).
Drain soaked spices and grind into a fine paste.
Heat mustard oil in a heavy-bottomed pan.
Add panch phoran and allow to splutter.
Add potatoes and turmeric powder; stir-fry for 3 minutes.
Add drumsticks and fry for another 3 minutes.
Add the ground paste and mix well.
Add 1 cup of water and salt.
Cover and cook until potatoes are cooked and water dries out.
Serve hot.
Expert advice for the best results
Adjust the amount of red chilies according to your spice preference.
Ensure the mustard paste is ground very finely for the best flavor.
If you don't have Panch Phoran, use a mix of fennel, mustard, cumin, fenugreek, and nigella seeds.
Everything you need to know before you start
15 mins
The mustard paste can be made a day in advance.
Serve in a bowl, garnished with fresh coriander.
Serve hot with rice or roti
Pairs well with dal and salad
Complements the spices.
Discover the story behind this recipe
A staple in Odia cuisine, often prepared during festivals and special occasions.
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