How to Make Yummy Chhatu Besara / Mushrooms in mustard & poppy seeds Curry

Chhatu Besara / Mushrooms in mustard & poppy seeds Curry.

You can cook Chhatu Besara / Mushrooms in mustard & poppy seeds Curry using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chhatu Besara / Mushrooms in mustard & poppy seeds Curry

1. It's 400 gms of mushrooms.
2. Prepare 1 of potato.
3. Prepare 2 tbsp of mustard oil.
4. You need 2 of tomatoes.
5. Prepare 1 tsp of turmeric powder.
6. It's To taste of Salt.
7. You need As needed of Coriander leaves.
8. It's of Ingredients for mustard,poppy seeds paste-.
9. It's 1 of & 1/2 tbsp mustard seeds.
10. You need 1 tbsp of poppy seeds.
11. It's 1 tsp of cumin seeds.
12. Prepare 1 tsp of coriander seeds.
13. Prepare 2 of dry red chillies.
14. You need 1 of onion.

Chhatu Besara / Mushrooms in mustard & poppy seeds Curry instructions

1. To begin making the Chhatu besara recipe first clean the mushrooms thoroughly under running water.Soak them in turmeric powder for 10 mints.Then cut them into small pieces..
2. Peel the potato & chop it into small pieces.Keep it in a bowl of water until it is needed..
3. Next prepare the mustard, poppy seeds paste.Place all the ingredients listed under for this paste with little water..
4. Now to begin making the curry add about oil into a kadai.First add the potatoes,sprinkle some salt & saute until they are almost cooked.Transfer them into a bowl..
5. In the same kadai add the chopped onions, chopped tomatoes,toss them for a mint & then add the chopped mushrooms..
6. Saute them in high heat for 5 to 6 mints,until the mushrooms are half cooked..
7. Add the roasted potatoes, turmeric powder & toss together for another few mints..
8. To this add the prepared mustard,poppy seeds paste,mix well & saute for 2-3 mints..
9. Add salt & required amount of water to the gravy.Allow the curry to come to a boil..
10. Simmer the Oriya chhatu besara on low to medium flame for about 5 mints until the masalas get well absorbed by the vegetables..
11. Garnish with chopped coriander leaves..
12. Serve hot with steamed rice or phulkas..