Nirvana Odu

I remember those summer vacations in my village. We used to go there without fail every year during that time. I recall gulping down breakfast and cha before rushing out to the fields with my Mausi. Yes! A scavenger hunt! For mushrooms, soap nuts, raspberries, tamarind, kanchan pool (edible flowers), and so much more.

I remember the no man’s land with lots of abandoned fields and thatched roof huts. Mushrooms would sprout there like flowers. My Mausi was a pro—she would name them all and warn me about the poisonous ones. She even told me stories about how snakes left their poison on some (hey, I don’t know if it was true, but I believed it). I would carefully pluck the mushrooms and fold them neatly into the bottom of my frock (we didn’t carry baskets). Then I’d rush straight home to my grandma.

In rural areas, the food schedule was unbreakable, so Maa wouldn’t interrupt the rice boiling in a big dekchi on the chulha. She’d smile at me, take the mushrooms, clean them, add some magical masalas—chop, chop—and wrap them in banana leaves, tie them with thread, and throw them straight into the fire. I remember my dad using pumpkin leaves once!

Everyone would gather on the floor with their pakhala kansa and a lot of paga. This patra poda would be placed in the middle, and oh, the taste—so earthy and delicious. My dad even showed me the actual maal that went inside!

Ingredients:

• Fresh mushrooms (cleaned and sliced) – 250g

• Mustard seeds – 2 tbsp

• Green chilies – 3-4 (adjust as per spice preference)

• Garlic cloves – 4-5

• Fresh coriander leaves – a handful (chopped)

• Turmeric powder – 1/2 tsp

• Salt – to taste

• Mustard oil – 2 tbsp

• Banana leaves (or pumpkin leaves) – as needed (cleaned and softened by passing over a flame)

• Thread – for tying

Method:

1. Prepare the Mustard Paste:

• Soak the mustard seeds in water for 10 minutes.

• Grind the mustard seeds with garlic, green chilies, and a little water to form a smooth paste.

2. Prepare the Mushroom Mixture:

• In a mixing bowl, combine the cleaned mushrooms, mustard paste, turmeric powder, salt, and mustard oil.

• Add chopped coriander leaves and mix well to coat the mushrooms evenly.

3. Wrap in Leaves:

• Take a banana or pumpkin leaf, place a portion of the mushroom mixture in the center, and fold it into a neat packet.

• Tie the packet securely with thread to ensure it doesn’t open during cooking.

4. Cook on Open Fire:

• Place the wrapped packets directly on the hot coals or fire. If you don’t have an open flame, you can cook them on a hot griddle or tawa over medium heat.

• Cook for about 10-15 minutes, turning occasionally to ensure even cooking. The leaves will char, imparting a smoky flavor.

5. Serve:

• Open the packets carefully to reveal the aromatic, earthy patra poda.

• Serve warm with pakhala bhata (fermented rice) or as a side dish with your meal.

Tips:

• If you don’t have banana or pumpkin leaves, aluminum foil can be used, though it won’t provide the same earthy flavor.

• Adjust the spice level by varying the amount of green chilies in the mustard paste.

• For added flavor, sprinkle a little lemon juice before serving.

Enjoy this traditional delicacy with its authentic rustic charm!