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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


  • wok ( any deep pot )


  • 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


    • 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