Ingredients:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Janhi (Ridge Gourd) | 500 gram | Cubical |
| 2 | Potato | 1 | Cubical |
| 3 | Onion | 1 | |
| 4 | Dry Mango | 1/2 | |
| 5 | Green Chili | 3 | |
| 6 | Mustard | 3 tablespoon | |
| 7 | Cumin | 1 tablespoon | |
| 8 | Whole Garlic | 1 | |
| 9 | Turmeric Powder | 1 tablespoon | |
| 10 | Tomato Paste | 2 tablespoon | |
| 11 | Red Chili | 2 | |
| 12 | Salt to taste | 1 tablespoon | |
| 13 | Coriander Powder | 1/2 tablespoon | |
| 14 | Mustard Oil | 3 tablespoon | |
| 15 | Panchaphutan | 1 tablespoon |
Note:
Panchphutana
(1 table spoon) - Mix of cumin, mustard, methi, nigella seeds (1/2
Pinch of each items)
Preparation:
- Fry the ridge gourd (janhi) till little brown.
- Grind the Mustard seeds, cumin seeds, green chili & garlic – This paste is known as Mustard paste (In Odisha known as Besara)
- Then cut the the potato into cubical shape.
- Again add some more oil in the heated non-stick pan & add panchaphutan & red chili , when it start crackling add the sliced potato & fry for 2/3 min.
- The add the onion & fry it till golden brown, then add mustard paste,turmeric powder,coriander powder salt, green chilli, tomato chopped
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- At last add the dry mango. Let it boil for 10/ 15 min.(medium flame)
- Add fried ridge gourd (janhi) in to the curry & again boil it for 2 more min.
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- Served hot with plane rice.
