Bori Bhapa (Steamed Dry Lentil Curry - Bong style)

 

           Check out this irresistible Bong delicacy of dried lentil dumplings steam cooked in a yummy mustard-coconut gravy. It is also called Bori Bhapa in the local lingo and it is a vegetarian version of the most popular Ilish Bhapa, where Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the yoghurt and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          This unique dish is an old and a lost recipe usually found to be prepared in rural Bengal. I always opt for this simple recipe whenever I need something quick as bori being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the fried bori and steam it and the dish is ready. This is an absolutely quick fix weekend lunch for your entire family. 

• 1/3 cup Bori (dried lentil dumplings / mangodi)
• 2 tbsp. fresh grated coconut 
• 1-2 tbsp. mustard seeds, soaked for 30 minutes
• 1 tbsp. sesame seeds / 1 tbsp. poppy seeds 
• 2 green chilies
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• 1/2 tomato, sliced

            Heat 1 tbsp. mustard oil in a pan and fry the bori till light golden in colour. Keep aside.

           Grind the green chilies, mustard, cashew nuts and coconut with salt to taste to a smooth paste. 

          To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil and the fried bori. Mix well. 

          Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies and the sliced tomatoes on the top.

          Pour some water in a pan and arrange a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

          Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of sesame seeds in place of poppy seeds, as the latter is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product turned out very yummy.

Heat 1 tbsp. mustard oil & fry the bori till light golden in colour. Keep aside.

Grind the green chilies, mustard, cashew nuts &  coconut with salt to taste to a smooth paste. 

To it add the coriander leaves, yoghurt, turmeric powder, remaining mustard oil.....

                           and the fried bori. Mix well. 

Transfer the contents to a steel tiffin box with a lid. Add 2-3 tbsp. water. Then place 2-3 green chilies & the sliced tomatoes on the top.

Pour some water in a pan and put a stand over it. Bring it to a boil. Then place the closed steel tiffin box on it. 

Cover the pan and steam cook for 10-12 minutes. While serving, drizzle some extra mustard oil if you wish.

                       Serve with hot steamed rice.