The great heritage of Odisha begins with our beloved deity Lord Jagannath and has no end. Our tradition and culture is world famous. But the thing that disappoints us the most is that people do not know much about our cuisine. Odisha’s cuisine is not only about dalma, santula, rasagolla and chenna poda. One of the hidden gem in India’s cuisine map is Odisha. Many people have no idea and knowledge on it. It is our responsibility to tell the world about our delicacy.
There are many dishes from our state which has almost extinct. We are so busy in eating Butter chicken, mutton Rogan Josh etc that we have forgotten those dishes from our land. Patra poda is a very famous dish of our state but did you know that “bampha” or steaming is also a popular method of cooking in Odisha. Now some may argue that it might be a dish from Bengoli cuisine. Well various states of our country uses almost same technique and ingredients but have their own variation. In Bengoli cuisine fish is wrapped in banana leaves and steamed. But in Odisha the use of “Kakharu Patra” or pumpkin leaves is very famous.
So today I will share a recipe directly from the kitchen of Odisha, Bampha Kakharu Patra Macha.
Ingredients for Bampha Kakharu Patra Macha:-
- Rohu Fish
- Black mustard
- White Mustard
- Red chillies
- Green chillies
- Mustard Oil
- Pumpkin leaves / Kakharu Patra
- Turmeric powder
- Salt & Water
Procedure for Bampha Kakharu Patra Macha:-
For the paste:- Add black mustard, white mustard, a tsp of cumin, a tsp of coriander, tamarind, chopped garlic, chopped ginger, red chillies and
green chillies in a blender. Prepare the paste.
Give small cuts in fish. And add the mustard paste, chopped onions, green chillies, chopped tomatoes, turmeric powder, salt to the fish. Mix everything and marinate for 1 hour.
After one hour mix some mustard oil to the marinated fish.
Take a pumpkin leaf and place the marinated fish and also add some marinated green chillies, onion and tomato. Properly wrap it and if required tie a thread to it.
Boil some water in a steamer. And place the prepared fish in the steamer.
Let it boil for 15-20 mins.
After it is prepared serve with pakhala and enjoy the delicious food of Odisha.
Debasmita, born and brought up in Rourkela, lawyer by profession and home cook by passion. I’m an explorer of regional cuisine. Love to cook our Odia dishes and experiment with foods. I always want to uplift our Odisha’s cuisine and bring out those hidden and extinct recipes. I’m a bigtime foodie and also love to cook foods of various regional cuisine.
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