Chhuin Besara (Drumstick curry in mustard gravy)

Chhuin Alu besaraIngredients:

  • Drumstick – 2 no.s
  • Potato – 2 medium
  • Brinjal – 1 medium
  • Tomato – 2 medium
  • Onion – 1 medium
  • Badi – 5/6 nos
  • Oil – 3 tbsp (Mustard oil preferably)
  • Cumin seeds- 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander leaves – chopped (For garnishing)
  • Salt – As per taste

Mustard paste:

  • Mustard seeds – 2 tbsp
  • Garlic Cloves – 5/6 no
  • Cumin seeds- 1/2 tsp
  • Red chilli – 3/4 no


Cut the potato, brinjal into cubes. Cut the drumstick into finger sized pieces. Chop the onion, tomatoes finely.

For mustard paste, soak the above ingredients in water and make a fine paste of them. It takes more time to make a fine paste with mustard seeds.

Heat oil in a kadai. Fry the badis until golden brown. Keep aside. In the same kadai, add cumin seeds and let it splutter. Now add chopped onion and saute. Then add the mustard paste and fry for 1 minute. Now add the chopped tomatoes and cook till it becomes soft. Add salt, red chilli powder, turmeric powder and saute. Now add the cut potato, brinjal, drumstick and mix properly. Cook for 5 minutes. Now add 2 cups of water and cook in medium flame till the vegetables are cooked. Now crush the fried badis, add it to the curry and turn off the flame.

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


  • Don’t keep the mustard paste for a long time after grinding. Try to make the paste just before cooking. Also, don’t fry the mustard paste for a long time. Just cook till the raw smell goes off. Otherwise, it’ll taste bitter.
  • If the mustard seeds are not enough for grinding in a small cup, you can add chopped tomatoes to it.

Poi Saga Chungudi Besara



  • Poi Saga – 1 bunch
  • Chungudi Sukhua/ Chingudi machha – 1/2 cup
  • Potatato – 1 medium
  • Brinjal – 1 medium
  • Tomato – 1 big
  • Oil – 2 tbsp
  • Mustard paste – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/4 tsp
  • Salt – As per taste

Mustard Paste recipe:

  •  Mustard seed – 1 tbsp
  •  Cumin seed – 1/4 tsp
  • Garlic – 10 cloves
  • Dry red chilli – 5 numbers

Soak all of these for 20 minutes and grind it to a smooth paste.


Wash the chingudi sukhua or machha thoroughly. Heat 1 tbsp oil in a kadai. Fry the washed chingudi in the oil with some salt till it changes the colour to red. Keep aside.

Cut the potato, brinjal, tomato into small cubes. Wash the poi saga and chop them finely.

Add other 1 tbsp oil in the kadai. When the oil is hot, add the mustard paste into it and saute for a while. Now add chopped tomato, salt, all the dry powders like cumin,coriander, turmeric,red chilli powder into the kadai. Fry till the rawness of the masala goes off. Pour 1/2 cup water.Now add cut potato, brinjal into it. Add the chopped leaves and cook for 5 minutes.

Now add the fried chingudi/prawn into the kadai. Mix properly and cook till all the vegetables are cooked.

Serve hot with steamed rice.

Gota Masala Bhendi


  1. Okra – 10 nos
  2. Oil – 2 tbsp

For Masala:

  1. Mustard seeds – 2 tbsp
  2. Garlic – 6 cloves
  3. Dry red chilly – 2-3 nos
  4. Cumin – 1 tsp
  5. Salt


For the masala paste:

Soak all the ingredients mentioned above with little water. Grind it to a smooth paste. Now heat oil in a pan. Fry the masala paste in it till the raw smell goes off. Keep it aside.

Now wash the okras. Cut the upper and lower portion of those to give a cylindrical shape. Now slit the okras in the middle. With a knife, enter the fried masala into the slit of the okras. Heat a pan. Sallow fry the okras with little oil  till those are cooked properly from all the sides.

Serve hot with rice.