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Main course · Indian

Odia Vegetable Besara

30 min Serves 4 ~150 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 250 g cauliflower florets
  • 200 g maris piper potatoes, peeled and cubed
  • 2 tbsp black mustard seeds
  • 1 tsp panch phoron (five spice blend)
  • 1 tsp ground turmeric
  • 2 fresh green chillies
  • 2 tbsp mustard oil
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
150 kcal
Protein
3.9 g
Carbohydrate
11.3 g
of which sugars
2.2 g
Fat
9.1 g
of which saturates
1 g
Fibre
3.5 g
Salt
0.06 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the mustard seeds in warm water for 20 minutes, then blend to a smooth paste.

  2. 2

    Heat the mustard oil in a pan and fry the panch phoron for 30 seconds, then add the potatoes and cauliflower and stir in the ground turmeric.

  3. 3

    Cook for 5 minutes, stirring, then add the mustard paste, 200ml water and the whole green chillies.

  4. 4

    Cover and simmer for 15 minutes until the vegetables are tender.

  5. 5

    Season to taste and scatter with the chopped coriander before serving with rice.

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