This is my 300th post and such a special occasion is the right time to get the spotlight back on Orissa. When i first started writing this blog my sole objective was to showcase the cuisine and food habits of Orissa. My initial posts do bear a testimony to that. But since we all inhabit a cosmopolitan world, my latter posts were influenced by the varied cuisine that i came in contact with.
'Raee' or vegetables cooked in a light mustard gravy is a signature dish of Orissa. While some people add cumin along with the mustard, garlic may or may not be added depending on the day(vrat/osa bara). Usually vegetables like raw banana, colocasia and brinjal are added to this preparation but i have skipped those due to a food allergy in the family.
Preparation Time-20-30 mins
Ingredients - 4 cups chopped poee, 1 cup pumpkin cubes, 1/2 cup ridge gourd cubes, 1/2 cup potato cubes, 1 medium sized tomato chopped, 2-3 garlic flakes, 1 small onion chopped, 1/2 tsp pancha-phutana or mustard seeds, 1 dry red chilli, 1/3 tsp turmeric, salt to taste, 4 tsp oil.
For the mustard paste: 1 1/2 tsp mustard seeds, 1 tsp cumin seeds, 5-6 garlic cloves, 1 red chilli.
Preparation: Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.
Cooking: Heat 1-2 tsp oil in a wok. Add the chopped poee and stir fry on high flame till excess water evaporates. Remove and keep aside.
Add the remaining oil to the wok. Add the broken red chilli and pancha-phutana/mustard. When it starts spluttering, add the crushed garlic flakes and onion. Stir fry for 1 minute.
Add the mustard paste along with a little water and stir fry for 1-2 minutes. Add 2-3 cups of water and bring to a boil. Add all the vegetables and cook with lid covered till they soften.
Add the fried poee to the wok and cook for another 3-4 minutes.
Serve hot with white rice.
'Raee' or vegetables cooked in a light mustard gravy is a signature dish of Orissa. While some people add cumin along with the mustard, garlic may or may not be added depending on the day(vrat/osa bara). Usually vegetables like raw banana, colocasia and brinjal are added to this preparation but i have skipped those due to a food allergy in the family.
Preparation Time-20-30 mins
Ingredients - 4 cups chopped poee, 1 cup pumpkin cubes, 1/2 cup ridge gourd cubes, 1/2 cup potato cubes, 1 medium sized tomato chopped, 2-3 garlic flakes, 1 small onion chopped, 1/2 tsp pancha-phutana or mustard seeds, 1 dry red chilli, 1/3 tsp turmeric, salt to taste, 4 tsp oil.
For the mustard paste: 1 1/2 tsp mustard seeds, 1 tsp cumin seeds, 5-6 garlic cloves, 1 red chilli.
Preparation: Grind the mustard, cumin and red chilli into coarse powder in dry state .Then add a little water along with garlic flakes and grind again into a fine paste.
Cooking: Heat 1-2 tsp oil in a wok. Add the chopped poee and stir fry on high flame till excess water evaporates. Remove and keep aside.
Add the remaining oil to the wok. Add the broken red chilli and pancha-phutana/mustard. When it starts spluttering, add the crushed garlic flakes and onion. Stir fry for 1 minute.
Add the mustard paste along with a little water and stir fry for 1-2 minutes. Add 2-3 cups of water and bring to a boil. Add all the vegetables and cook with lid covered till they soften.
Add the fried poee to the wok and cook for another 3-4 minutes.
Serve hot with white rice.
