Entree: India – Odisha – ବେସରା ➤ Besara (Vegetables cooked in a ground mustard and poppy-seed paste traditional to Odisha)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 medium potatoes, approx. 1 lb, peeled and cubed
- 1 medium eggplant (aubergine), approx. 10 oz, cut into 1-inch (2.5 cm) pieces
- 1 cup pumpkin or winter squash, peeled and cubed
- 1/2 cup split yellow moong dal or yellow lentils, rinsed (optional, for body)
- 3 tbsp black mustard seeds
- 2 tbsp poppy seeds (khus khus)
- 3 cloves garlic
- 1 inch (2.5 cm) piece fresh ginger
- 3 green chilies, chopped (adjust to taste)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) mustard oil
- 1/2 tsp (2.5 ml) panch phoran or 1/2 tsp (2.5 ml) cumin seeds for tempering (optional)
- 1 cup (240 ml) water or light vegetable stock
- 1 tbsp (15 ml) lemon juice, optional
- 1/4 cup fresh cilantro leaves for garnish

Show original ingredient measurements

- 2 medium potatoes, approx. 1 lb (450 g), peeled and cubed
- 1 medium eggplant (aubergine), approx. 10 oz (300 g), cut into 1-inch (2.5 cm) pieces
- 1 cup (240 g) pumpkin or winter squash, peeled and cubed
- 1/2 cup (100 g) split yellow moong dal or yellow lentils, rinsed (optional, for body)
- 3 tbsp (30 g) black mustard seeds
- 2 tbsp (20 g) poppy seeds (khus khus)
- 3 cloves garlic
- 1 inch (2.5 cm) piece fresh ginger
- 3 green chilies, chopped (adjust to taste)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) mustard oil
- 1/2 tsp (2.5 ml) panch phoran or 1/2 tsp (2.5 ml) cumin seeds for tempering (optional)
- 1 cup (240 ml) water or light vegetable stock
- 1 tbsp (15 ml) lemon juice, optional
- 1/4 cup (15 g) fresh cilantro leaves for garnish

Instructions

1. Grind the mustard seeds and poppy seeds with garlic, ginger, and green chilies to a smooth paste using a little water (about 2–3 tbsp/30–45 ml). Heat mustard oil in a heavy pot until hot and slightly smoking, reduce heat and add panch phoran or cumin seeds if using; when they crackle, add the cubed potatoes, eggplant, pumpkin, and rinsed moong dal (if using). Sprinkle turmeric and salt, toss to coat, and sauté 2–3 minutes.
2. Add the mustard–poppy paste and 1 cup (240 ml) water or stock, stir to combine, bring to a gentle simmer, cover, and cook 15–20 minutes until vegetables and dal are tender and flavors have melded. Adjust seasoning, stir in lemon juice if using, garnish with cilantro, and serve hot with steamed rice or roti.