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Deulia Besara (Puri Temple-type Mixed Veg with Mustard Masala) How To Make

Deuli Besara 


  • Chop fresh vegetables like 
  • raw papaya,
  •  aloo( potato),
  •  kadali( kachha kela/raw banana), 
  • kakharu( kaddu/pumpkin),
  •  mula(   muli/raddish), 
  • saru( arbi/colocassia),
  •  beans,
  •  potola ( padwal/striped gourd), 
  • jahni(turia/ridgegourd), 
  • baigana(baingan/ brinjal),
  •  Phulkobi( gobi/cauliflower), 
  • simba ( sim) etc.
  •  Any fresh veggie available – except karela, bhindi, capsicum. Keep the dices a little thick and big.
How To Cook

  • Pressure cook vegetables adding a little water( not much), salt, haldi and tomato.  
  • Do not overboil. 
  • Usually, one whistle on high flame suffices. 
  • Switch off and rest for 1-2 mins and cool under running tap. 
  • Open and put back the cooker, without the lid, on burner. Add 2-3 tablespoons ( for 2-3 moderate servings ) of a  paste of mustard seeds, fennel seeds( saunf ) and black pepper
  •  Let it boil on high flame, so that excess water also gets evaporated, as the veggies get a little blended amongst themselves.  Switch off.
  • Heat pure ghee. Fry badi or nadi and add it to the boiled veg.  
  • Then again heat a bit of ghee and splutter mustard seeds ( and whole red chilli- optional)
  • Add the seasoning to curry. 
  • Put grated coconut and a bit of sugar. 
  •  Mix well and serve hot.