ଝଡ଼ା ବେସର(jhada besara)

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ଝଡ଼ା ବେସର(jhada besara)


Odia cuisine, is know for its simplicity and delicate treatment of food products. Another important thing in Odia cuisine is the use of mustard seeds and oil. This delicacy is very simple to prepare in which the main ingredient is the Mullet /Khainga fish is used .Basically this authentic dish is from Puri district of Odisha. At the time of Dussehra(Durga festival) it is given as Prasad to Maa Durga in Devi pithasa.In marriage function also it is prepared for the guests. As the bones get separated from the fish then cooked with veggies that’s why it is known as Jhada besara. Onion and garlic are not used in this dish.

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 1 nos medium sized mullet fish/khinga

  • 2 nos vegetables:eggplant,medium

  • 1 nos potato

  • 1 nos plantain

  • 4-5 nos potala/parwal

  • 1 nos pumpkin piece

  • 2 tsp for fine paste: mustard seeds

  • 4 nos medium sized dried red chillis

  • 1 tsp for auxilary paste:fennel seeds

  • 1 tsp ginger

  • 1 tsp turmeric powder

  • 1 tsp salt to taste

  • 1 tsp to temper (chunka) :panchaphutana

  • 2 nos some dried chillies


  • Wash the fish, heat a wok/kadhai add two tsp mustard oil, fry the fish directly by adding salt and turmeric powder if the size is small or else cut it into small pieces and fry. Then take out the bones and keep the flesh aside.
  • In an another pan/dakchi add one cup of water, let the water start to boil add the veggies, salt and turmeric powder. When it is cooked add both the pastes and the fish flesh. Cook for another five minutes.
  • Now heat mustard oil, add dried chillies and panchaphutana. Let the panchaphutana crackled. Add this in the cooked veggies.
  • Serve hot with Rice or Paratha .