CHACHINDRA SARU BESAR | SNAKE GOURD MIXED MUSTARD CURRY…
Badi potal or chachindra an odia name of English fascinating […]
Badi potal or chachindra an odia name of English fascinating vegetable snake gourd. The vine plant growing very fast and somehow looking swing snakes has a treasure of nutrients and one of the staple food in many Indian dishes.In odisha it’s cultivated in many house backyards,so the name called as Badi Potal( Badi means back yard and potal means parwal).
Today I am gonna sharing one of my grandmother recipe which is made out of snake gourd , big taro roots,yellow peas and shrimps with home made mustard paste.
My father says in his childhood their backyards laden with snake gourd vines over guava tree.So it was easier to pluck snake gourds climbing on guava tree for him.The village was located very far away from street , so there were very less vegetables sellers come to the village and most of the villagers love to cook their own grown vegetables.
The recipe learnt by my mother from my grand mother which she used to cook it in home,it tastes great but my father still missing my grand mothers food.Snake gourd which slight taste like cucumber is great in taste when young not in matured
Clean and rinse thoroughly bottle gourds.Peel the skin and cut them into small pieces no need to scope out the pulp of the vegetables.
If i talk about yellow peas then in besar yellow peas are best pair with bottle gourd.If you want to prepare the vegetarian version then you can skip the shrimps.
Remove the skin of taro root and cut into small pieces .Soak peas overnight and boil them in salt water until soft.My granny used them direct in the food ,we tried but it takes very long time to cook.The reason of cooking may be her hands or the water of the place.
Clean shrimps and fry them in oil until red. If you unable to find shrimps then you can be replaced it with small prawns.But Shrimp will give you the actual taste to your taste bud.
.Although its besar but my grand mother used very less although very less amount of mustard.Perhaps to get the flavour of the mustard i guess..
Saute onions with tomatoes and add prepared mustard paste into it.Stir it few seconds over medium flame and add all vegetables.
Always check taro roots because if it’s not good quality then it’s take time to cook.You can either use pressure cooker over high flame foe 3 to 4 whistle or until cook properly.
Mix all the vegetables and add water along with salt.
Add shrimps and curry leaves at the end of the cooking.Now add curry leaves and cook on high flame.Curry leave is another small but an important ingredient of the recipe to balance the flavour of mustard paste with snake gourd.
Chachindra saru Besar | snake gourd mixed mustard curry
yield : servings 4
prep time : 6 hrs
cook time : 20 mins
total time : 6 hrs 20 mins
things we need to prepare
1 cup snake gourd / Badi potol/serpent gourd-cut into small pieces
1 cup yellow peas
1 cup shrimps
1 cup big taro root
2 green chilies -slited
2 sprigs curry leaves
1/4 th fennel seeds
preparation of mustard paste (besar)
1/2 tsp mustard seeds
1 medium onion – chopped
2 dried red chilies/1 tsp red chili powder
1/2 tsp turmeric powder
6 to 7 garlic cloves
1/2 tsp cumin seeds
Soak mustard seeds ,cumin seeds,red chili in warm water for half an hour in half cup of water.Now add rest of the ingredients and blend them to fine smooth paste.
Wash and rinse vegetables.Remove skins and cut into small pieces.Place them in a bowl all separately.
Soak yellow peas over night or at-least 6 hours. Discard the water.
You can either use the soaked peas into the dish to cook direct or can be used pressure cooker with 1 cup of water and boil over medium flame for 3 to 4 whistles.Don’t over cook the peas,it should be half cooked.
Clean shrimps and shallow fry them in 2 tsp of oil.Keep them aside.
In a pan heat oil,add fennel seeds when they spluttered, add chopped onions,green chilies.Stir it.Add chopped tomatoes and fry until soft.
Add prepared paste and shallow fry for some seconds.Add all the vegetables one by one and combine with the masala. Saute it.
Add 1.5 cups of water and salt into the pan.When the gravy start to boil add fried shrimps and curry leaves. Simmer until all the vegetables cooked nicely.
When the gravy turns thick off the gas. Serve hot with steamed rice and dal.