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Saga Besara – Odisha Cuisine Special

Authentic Odisha Recipe

 

The Priests cook a variety of Prasads in the temples of Odisha. One of the item among the prasads is saga besara. The Prasads are usually very tasty and delicious to eat. This dish is a recipe of Puri Maha Prasad i.e, Lord Jagannath’s Maha Prasad. In the holy temple of Puri Lord Jagannath, saga besara is one among the 56 bhoga (prasad). Traditionally all the prasads are made using clay pots in temple. Here I have tried this divine prasad at home using a kadhai. It goes very well with kanika (sweet rice) or with ghee rice. Besara is an authentic Odia recipe. The main ingredients used are mustard paste and a variety of vegetables along with Amaranthus saag. It is a quite easy to make and tastes divinely delicious.

 

So, you just try the recipe at your home and share your experience with me. I am sharing the recipe below.

 

Saga Besara

Recipe by Pinky ShonaCourse: MainCuisine: OdishaDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

The Priests cook a variety of Prasads in the temples of Odisha. One of the item among the prasads is saga besara. The Prasads are usually very tasty and delicious to eat.

Ingredients

  • Raw banana- 1 no

  • Pumpkin- 1/2 cup

  • Brinjal- 1 no small

  • Colacasia- 3 nos

  • Yam- 1 cup

  • Radish- 1 no

  • Amaranth leaves- 1 bunch

  • Grated coconut- 5 tbsp

  • Nadi (Urad dal badi)

  • Turmeric powder- 1 tsp

  • Salt as per taste

  • For paste
  • Mustard seeds- 1 tbsp

  • Fennel seeds- 1/2 tsp

  • Red chilli- 4 nos

  • Ginger- 1 inch

  • For tempering (tadka)
  • Ghee- 2 tsp

  • Panch phoran- 1 tsp

  • A pinch of hing

  • Dry red chillies

Directions

  • First wash and cut all the vegetables in small sizes.
  • Take the cut vegetables in a bowl and add turmeric powder and salt. And boil them in water.
  • Then make a fine paste of mustard seeds, fennel seeds, dry red chillies and ginger.
  • When vegetables are semi cooked add the paste into it and let it boil for 5 minutes.
  • Then add Amaranth leaves into them and cook again for 5 – 10 minutes till vegetables and saag gets cooked properly.
  • Add a pinch of sugar.
  • Now for tempering, heat ghee in a pan. Add panch phoran, red chillies and hing. When it crackles add the boiled vegetables. Then mix everything properly and cook it for 3 – 4 minutes.
  • Now add grated coconut and nadi (badi) for enhanced look and taste.
  • Now switch off the flame and the dish is ready to serve.

 

If you liked the dish, do try our other Odisha recipes.

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