Mahura
yam, pumpkin and colocasia in mustard with crumbled badi, the festival curry of western Odisha
Allergens in Mahura: mustard.
Ingredients
Quantities for 4.
- 250g, peeled and cut into 2cm cubes Yam
- 250g, peeled and cubed Pumpkin
- 200g, peeled and halved Colocasia
- 1, peeled and cut into 1cm rounds Raw Banana
- 1 large, cut into 2cm chunks Potatooptional
- 6 sun-dried badi, crushed coarsely Urad Dalurad dal badi, the dried dumplings sold as 'bori', fry them first
- 1.5 tbsp, soaked 20 minutes Mustard Seeds
- 3, 2 for the paste Green Chilli
- 1 tsp Cumin Seeds
- 1 tsp Panch Phoron
- 1/2 tsp Turmeric
- 1 tbsp, grated Jaggeryrounds off the mustard
- 3 tbsp Mustard Oil
- to taste Salt
- 700ml Water
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Colocasia and yam make some hands itch. Rub your palms with a little mustard oil before peeling them, or wear gloves.
- Soak the mustard seeds 20 minutes, then grind with 2 green chillies, the cumin seeds and a pinch of salt into a fine paste with 4 tbsp water.
- Fry the badi first and set them aside. They go back in at the end so they stay chewy rather than dissolving.
- This is a no-onion-garlic dish cooked for festivals and offerings; the mustard and jaggery carry all of it.
Method
- Heat 1 tbsp mustard oil and fry the crushed badi over medium heat for 2 minutes until deep brown and smelling nutty. Lift out and reserve.Badi burn in seconds once they colour. Stand over them.
- Add the remaining 2 tbsp oil to the same kadhai and heat until it smokes, then lower the flame.
- Add the panch phoron and let it crackle 20 seconds.
- Add the yam, colocasia, potato and raw banana. Fry 4 minutes, turning, until the cut faces are lightly golden.Colocasia goes slimy if it steams before it fries. Give it dry heat first.
- Add the pumpkin, slit green chilli, turmeric and salt and toss for 2 minutes.
- Pour in the water, bring to a boil, cover and simmer 15 minutes until the yam is tender to a knife.
- Turn the flame to its lowest, stir in the mustard paste and the jaggery, and simmer uncovered 8 minutes.Keep it below a rolling boil or the mustard turns bitter.
- Return the fried badi, stir once and simmer 3 minutes more so they drink up the gravy but keep their bite.
- Rest 5 minutes off the heat before serving with plain rice.
Storage
Keeps 2 days refrigerated. Reheat gently on the stovetop with a splash of water; the badi will be softer on day two, which many people prefer.
Nutrition Good estimate
One serving of Mahura (439 g) is about 392 calories, or 90 calories per 100 g.
Low protein: 5 g a serving, 5% of the calories
| Per serving439 g | Per 100 g | |
|---|---|---|
| Calories | 392 kcal | 90 kcal |
| Protein | 5.3 g | 1 g |
| Carbohydrate | 69.8 g | 16 g |
| of which sugars | 18.6 g | 4 g |
| Fibre | 7.7 g | 2 g |
| Fat | 12.5 g | 3 g |
| of which saturated | 1.4 g | 0 g |
| of which unsaturated | 9.8 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery, panch phoron. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Odia recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.