Name: Bodi Maccho Besaro recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: Rohu Fish - 1kg (slices); Tomato - 6 (large red &ripe); Onion - 1 big or small 2; Potato - 1; Chilly powder - 2tspn; Garam masala - 1/2 to 1tspn; Haldi - 1/4th tspn; Bay leaf -1; Sugar -1/4tspn; Bodi - 6nos; Salt - according to taste; Make a Paste (Besaro):; Ginger -1/2inch piece; Mustard seeds -1tspn; Cumin seeds - 1/2 tspn; Coriander seeds -1 tspn; Garlic pods -6; Bodi Recipe:; Urad dal -1glass (soak for 3hours); Onion -1/2; Ginger -1/4 inch; Cumin seeds - little; Coriander seeds - little; Garlic - 3cloves

ABOUT Bodi Maccho Besaro RECIPE

Few dishes leave a mark on mind and taste sealed on tongue. A popular staple fish dish from Odisha is Bodi Maccho Besaro. Bodi is lentil dumplings prepared during peak summers, sun dried & stocked for entire year, used in veg/ non-veg dishes. Besaro is mustard paste which is highlight of the dish.

Ingredients Serving: 3

Rohu Fish - 1kg (slices)
Tomato - 6 (large red &ripe)
Onion - 1 big or small 2
Potato - 1
Chilly powder - 2tspn
Garam masala - 1/2 to 1tspn
Haldi - 1/4th tspn
Bay leaf -1
Sugar -1/4tspn
Bodi - 6nos
Salt - according to taste
Make a Paste (Besaro):
Ginger -1/2inch piece
Mustard seeds -1tspn
Cumin seeds - 1/2 tspn
Coriander seeds -1 tspn
Garlic pods -6
Bodi Recipe:
Urad dal -1glass (soak for 3hours)
Onion -1/2
Ginger -1/4 inch
Cumin seeds - little
Coriander seeds - little
Garlic - 3cloves

Instructions

Remove the skin of tomatoes, make fine paste and filter the seeds. Set aside.
Fry potato slices, set aside. (1 potato - 6 long pieces)
Take a tspn of oil and fry the bodi on non stick pan, set aside.
In a wide non stick kadai/vessel take sufficient oil. Add bay leaf, sugar and very little cumin seeds. Once they crackle, add finely chopped onion cubes. When it gets golden brown add Besaro paste, fry for a minute. Add dry spices, salt and fry for few seconds. Do not burn the spices.
Add fish, fry for 5 minutes. Toss to turn sides. Do not use ladle. (Broad wide vessel with handles are good option for this dish)
When the fish gets good colour turn the side. Add tomato puree. Cover lid and cook for 5minutes. Add fried potato slices and fried bodi. Add water to desired consistency. Cook for 10 minutes. Bodi absorbs water so add accordingly. Before turning off the flame add a pinch of garam masala.
Serve hot or cold with rice. (Tastes best after couple of hours)
Bodi Recipe:
Make a coarse paste of urad dal. Make a paste of the rest of ingredients minus urad dal. Mix both pastes. Transfer to wide bowl.
Mix the mixture throughly for 5minutes to get light and fluffy batter. Grease a plastic sheet with little oil. Divide the mixture to lemon size portions and dry in sunlight for 3 to 4days.
If it comes out clean from sheet it is good indication Bodi has dried well. Do not remove with force, let it dry naturally.
Best season to make bodi is peak summer. You may make in bulk and store for the whole year.

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