Barbati | Jhudunga Rai…(yard Long Bean in Mustard Sauce)

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Yard long bean mustard curry which is famous in local as jhudunga rai , it  is  one of the conventional food in our odia cuisine. When the green beans are bathed in  sanity yellow mustard sauce ,it became glazed and delivered a flavourful curry . The earthy and savoury taste of the curry makes a great pair with steamed rice in the month of summer especially.

Yard long  beans or string beans which are well known as barbati or jhudunga in local language of Odisha, India . Although it’s one of the all-time available vegetables but it tastes boom ,flooded in the market in the month of early summer in the market of Odisha.

Yard long  beans prefer warm weather for better cultivation and I m little familiar with these heart shaped leaves of bean, because we had planted these long podded legume  in our back yard. It’s one of the most liked vegetable of my father which appears in different variant of purple ,green in colour .We had a long bean which my father was calling as kathi which means stick beans. He loves to eat them raw as well. Being my childhood I am not a such a big fan of these long beans because of their earthy flavour.

As time passed  i  love to taste all veggies. On the arrival of summer my mother craved to eat curries made out of mustard sauce , so this is one of her curry which she used to cook in the time of summer mostly. The sweet meatier flavour of deeper green beans are always first choice of my mother but if its not available, then can be preapared using pale green beans . But i wont advise it to use purple beans.

Clean and trim the ends of the yard long beans. Cut them into 1/2 inch long . For rai we dont need to peel off the skin of the pumpkin .You need only to remove the fiber and seeds ,cut the pumpkin into same size as the beans .

Meanwhile we need to prepare the mustard paste . I have blended it with out soaking the mustard seeds, which is the actual process of preparing mustard seeds. But blending direct with out soaking also give not a bad taste :)…Adding turmeric and red chilli into the paste is another secret behind the rai dish. Adding all in the paste will increase the flavour of all the spices and make the rai more delicious.

If you are using mustard oil like me then its better to allow it to smoke before adding any spices to remove the bitterness of the oil.

Add mustard seeds ,fennel seeds ,fenugreek seeds and onions along with tomatoes . Add mustard paste and saute it.

Add water  and allow it to boil.

More recipes of Besar…In Mustard Sauce

Malabar Spinach/Poi Besar

Creamy Mushroom with Green Brinjal

Chachindra Saru Besar | Snake gourd in Mustard Sauce

Mustard Fried Fish

Rohu Posto Besar/Poste Sorshe Bata Diye RUI MACHER JHOL

Bamboo Shoot N’ Pumpkin Flower

When it started to boil ,first add beans because it takes more time to cook than the pumpkin .

When they are half cooked add pumpkin into it . The dish tastes grate when we have less gravy inside . Once its done over medium flame off the flame and serve hot with steamed rice .

Jhudunga | Barbati Rai ....Yard long Beans..

The earthy and savoury taste of the mustard sauce with yard beans make a great pair with steamed rice in the month of summer especially.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 8

Equipment

  • wok ( any deep pot )

Ingredients
  

  • 500 gram Barbati yard beans ( snapped , cut into 1/2 ' long)
  • 250 gram pumpkin cut into 1/2 " long
  • 1 onion medium
  • 1/2 tsp fennel seeds
  • 1/4th tsp mustard seeds
  • 1/4 th tsp fenugreek seeds
  • 2 green chillies
  • 1/2 tsp turmeric ,red chili each
  • 1 tomato medium , chopped
  • 1 tbsp mustard oil
  • salt , water

mustard paste

  • 2 1/2 tsp mustard seeds
  • 9 to 10 garlic pods

blend both the ingredients to form a smooth paste

    Instructions
     

    • Heat oil and let it smoky . Add mustard seeds ,fenugreek ,fennel seeds when the seeds are started to splutter . add chopped onions , green chilies and tomatoes . When onions are turned into light brown add mustard paste.
    • Saute the mustard paste and add 1 1/2 cups of water along with salt.
    • When the water start to boil add yard long beans and cook over medium heat. After some minutes the beans are going to half cook ,without a late add pumpkins.
    • Stir evenly , cook over medium flame until the gravy became thick and vegetables are cooked evenly. Off the flame and its ready to serve with steamed rice.
    Keyword barbati, beans, besar, chavli, green brinjal, mustard, odia cuisine, rai, string, vegan, vegetarian

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