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Maansa Kasha
ମାଂସ କଷା

Maansa Kasha

About the Recipe

In Odia cuisine, mutton is mostly cooked and served in the gravy form, and some times even in more watery form called Maansa Jholo. For a change and a smarter taste, it is also prepared in the dry form, which is known as Maansa Kasha.


500gms mutton (maansha)
2 medium size potatoes (aalu)
3 medium size onions (piaja)
40 gm ginger (ada)
1 medium size whole garlic (rasuna)
1/2 teaspoon sugar (chini)
1/2 teaspoon tumeric powder (haladi gunda)
2 bay leaf (teja patra)
2 inches long cinnamon (dalchini)
3 small cardamoms (aleicha /gujurati)
100 ml
mustard oil (sorisha tela)
red chilly powder to taste (lanka gunda)
salt to taste (luna)


To begin with prepare masala paste by grinding the onions, garlic and ginger. Make a coarse paste of it rather than fine paste. Peel off and cut the potatoes into halves and semi-fry the same in a frying pan with a little mustard oil. Crush the cinnamon and cardamoms and keep separately. Heat the presure cooker and put mustard oil into it. Then add 1/2 teaspoon sugart. As the sugar gets heated and turns golden brown add the masala paste immediately and go on stirring. Now add the tumeric powder, bay leaf and red chilly powder. Mix the same well as the open pressure cooker is on medium flame. Add a little water. When the water dries out and oil begins to appear from out of the masala almost after 10 minutes, add mutton add salt. Mix it all properly. Then stir the same intermittently for about 5 minutes. At his stage add the crushed cinnamon and cardamom (garam masala) and the semi-fried potatoes and half a cup of water. Put the lid tightly and pressure cook it for almost 10 minutess on low - medium flame. Your maansha kasha is ready.

If you wish to prepare the item in gravy form (called maansha jhollo) add 2 cups of hot boiled water and boil it a little further. Before serving you may also garnish the same with onion, tomoto, carrot and coriander leaves, if so desired.

Contributed by

Jyotsna Mohanty

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Padma Lochan - "Very nice recipe."


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