Lau Shukto (Bottlegourd / Lauki Curry - Bong Style)

 

           Shukto is a traditional Bengali cuisine and is considered as a delicacy. This is typically a mixed vegetable curry which has a fair amount of bitter gourd in it. It is had at the beginning of a meal as it is believed that the bitterness helps in purifying the blood. There are many versions to it. 

          It is sometimes cooked in a simple way or sometimes in a rich gravy. So check out my version of Shukto prepared with bottle gourd and minus the bitter gourd. You may add if you wish, but it is purely optional. Bori (dried lentil dumplings) is also added. However, I substituted it with few urad dal pakoras. Enjoy this regional dish with hot steamed rice. So check out a quick step by step pictorial recipe to prepare it.

1 medium bottle gourd

1/4 cup split balck gram (urad dal) soaked for 30 minutes

3 tbsp. mustard oil

1-2 bay leaves

1-2 dry red chilies

1 tsp. mustard seeds 

salt to taste

2 green chilies, slit

1 tsp. ginger, grated

1 cup milk 

1 tsp. whole wheat flour / plain flour

1 tsp. ghee

1 tsp. panch phoron powder

               Peel the bottle gourd and slice them. Soak in water to prevent discoloration. 

              Mix the wheat flour with the milk and keep aside.

              Dry roast the 1 tsp. panch phoron and allow it to cool down. Then grind into a fine powder and keep aside. 

             Grind the soaked urad dal with a pinch of salt and some water into a smooth paste. Whisk this batter well and keep aside. 

             Heat oil in a pan and add small dumplings of the batter and fry them till golden in color. Drain and keep aside. 

             Temper the same oil with mustard seeds, dry red chilies and bay leaves. Sauté till it stops spluttering.

             Then add the sliced bottle gourd, green chilies and salt. Cover and cook till the moisture is almost absorbed and the veggie is tender.

             Then add the fried pakoras, grated ginger and the milk. Mix well and cook, covered on a medium flame for 2-3 minutes

            When done, add ghee and panch phoron powder. Give it a stir and switch off the flame. Serve with hot steamed rice.

Peel the bottle gourd and slice them. Soak in water to prevent discoloration.

Grind the soaked urad dal with a pinch of salt & some water into a smooth paste. Whisk this batter well and keep aside. Heat oil in a pan & add small dumplings of the batter & fry them till golden in color. Drain & keep aside. 

Temper the same oil with mustard seeds, dry red chilies & bay leaves. Sauté till it stops spluttering.

Add the sliced bottle gourd, green chilies & salt. Cover & cook till the moisture is all absorbed & the veggie is tender.

                    Then add the fried pakoras, grated ginger 

and the milk. Mix well & cook, covered, on a medium flame for 2-3 minutes.

When done, add ghee & panch phoron powder. Give it a stir & switch off the flame. 

                    Serve with hot steamed rice.

Masala / Podi Sundal (Chickpea Snack - Tamilian Cuisine)

 

          This is a very popular and a healthy chickpea snack found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. 

          As chickpeas contain high protein, they can be relished anytime of the day. But it is best relished as an evening snack along with a cup of hot tea or coffee. It can be prepared with or without adding the masala podi. So check out the step by step pictorial recipe to prepare this yummy snack.

• 1 cup white chickpeas, boiled
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1 green chili, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• salt to taste
• 2 tbsp. idli podi
• 1/4 cup fresh coconut, grated
• 2 tbsp. coriander leaves, chopped

         

         Heat oil in a pan and temper with red chilies, mustard seeds, green chili, urad dal, asafoetida and curry leaves. Sauté for a minute.

          Add the boiled chickpeas, idli podi and salt. Sauté for a minute.

         Add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Enjoy as a snack.

Heat oil in a pan & temper with red chilies, mustard seeds, green chili, urad dal, asafoetida & curry leaves. Sauté for a minute.

                 Add the boiled chickpeas, salt

                  and idli podi. Sauté for a minute.

                     Add the grated coconut and coriander leaves. 

                   Give it a toss and switch off the flame.

                      Enjoy as a snack.

Amloki Dal (Amla / Gooseberry Lentil Curry - Bong style)

 

           Here is a simple no-frills dal cooked in a Bengali style. It has a tempering of just some mustard seeds and dry red chilies for a smoky flavor. Add a tsp. of ghee to the end product to enhance the taste. It is a great comfort food and tastes absolutely great with hot steamed rice, papad or some aloo bhaja (fried potatoes) as an accompaniment. So check out the step by step pictorial recipe to prepare this amazing regional recipe.

           

          It is no secret that Amloki (Gooseberries / Amla) has a very wide range of benefits. To name a few, they are a very rich source of vitamin C, fibre, iron and zinc. They are equally good for our hair / scalp, heart, controls blood sugar and is also good for our stomach. 

• 1/3 cup masoor dal (red lentil), soaked for 30 minutes
• 3-4 amlas (gooseberries), chopped
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies, broken
• salt to taste
• 1 tsp. ghee

          

           Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

           Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. Mix everything well.

          Heat oil in a pan and temper with the red chilies and mustard seeds. Allow it to splutter. 

          Now add the boiled dal, 1/2 cup water and salt. Simmer for 3-4 minutes on a low to medium flame. 

          When done, add the ghee and serve with hot steamed rice and some papad / fried potatoes for a great comfort meal. 

Pressure cook the dal in 1 & 1/2 cups water for 3-4 whistles. Give it a whisk.

Add turmeric powder and the chopped amlas and again pressure cook for a further 2 whistles. 

                   Mix everything well.

Heat oil in a pan & temper with the red chilies & mustard seeds. Allow it to splutter. 

Add the boiled dal, 1/2 cup & salt. Simmer for 3-4 minutes on a low to medium flame. 

                   When done, add the ghee and give it a stir. 

Serve with hot steamed rice & some papad / fried potatoes for a great comfort meal. 

Echore Bhapa

 

            Check out this irresistible Bong delicacy of Kathal / Raw Jackfruit slow cooked to perfection in a yummy sesame seeds-coconut gravy. This dish is a total amalgamation of the pungency from the freshly ground mustard seeds and a hint of sweetness from the coconut. You can substitute sesame seeds with poppy seeds if you desire. I had to opt for the former, as the latter is unavailable at my place of residence.

          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.

          I always opt for this simple recipe whenever I need something quick as raw jackfruit, being my favorite, cooked in this way turns out just amazing.

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the raw jackfruit and slow cook it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is also a great party recipe when you have guests around.

• 1 small raw jackfruit, cubed
• 2-3 tbsp. sesame seeds
• 2 tbsp. coconut
• 3 green chilies
• salt to paste
• 1/4 tsp. turmeric powder
• 1/4 tsp. dry roasted cumin powder
• 1 tbsp. + 1 tsp. + 1tsp. mustard oil
• 2 tbsp. + 1 tsp. coriander leaves, chopped
• 1 cup water

          Grind the sesame seeds, 2 green chilies and coconut with some water into a smooth paste. 

          Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder and 2 tbsp. coriander leaves. 

          Grease a pan with 1 tsp. oil and transfer the cubed raw jackfruit. Add the paste, 3/4 cup water, 1 tsp. mustard oil and 2 green chilies.

          Mix well and cook, covered on a low flame till the gravy thickens and the raw jackfruit turns tender. 

          Garnish with the remaining coriander leaves and enjoy with hot steamed rice. 

Grind the sesame seeds, 2 green chilies & coconut with some water into a smooth paste. Mix it along with 1 tbsp. mustard oil, salt, turmeric powder, cumin powder & 2 tbsp. coriander leaves. 

     Grease a pan with 1 tsp. oil & transfer the cubed raw jackfruit.

                 Add the paste, 

                  3/4 cup water, 1 tsp. mustard oil & 2 green chilies.

Mix well & cook, covered on a low flame till the gravy thickens & the raw jackfruit turns tender. Garnish with the remaining coriander leaves.

                    Enjoy with hot steamed rice. 

Jhinge Aloo Posto (Ridge Gourd & Potato in Poppy Seeds Gravy - Bengali Style)

 

          JHINGE ALOO POSTO is a traditional Bengali recipe, where ridge gourd and potatoes are cooked in a poppy seeds gravy. It is a popular menu on a Bong platter. Very simple and easy to prepare, it is my favorite all time dish. It is cooked in mustard oil to get that authentic flavor. 

          Serve with a drizzle of some extra mustard oil to the end product. It is an absolute delicacy that goes extremely well with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this regional dish.

          

               Poppy seeds is very much relished by most Bengalis and veggies cooked with poppy seeds paste is a popular menu on a Bengali platter. In fact, my favorite indulgence during my India visit is poppy seeds. 

               As it is not available at my place of residence, I added sesame seeds instead. However, there was no change is the taste and flavor. So I try making various posto recipes with sesame seeds. Sometimes, I also substitute sesame seeds with cashew nuts. 

• 2-3 ridge gourd (turai), chopped
• 1 medium size potato, cubed
• 2 tbsp. + 1 tsp. mustard oil
• 1 tsp. nigella seeds
• 2 green chilies
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1/4 cup sesame seeds / poppy seeds, ground with some water
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped

            Heat 1 tbsp. mustard oil in a pan and stir fry the potato till light brown. Keep aside. 

          Heat remaining oil and temper with nigella seeds and green chilies. Sauté for a few seconds.

          Then add the onion and ginger. Stir fry till light brown.

          Add the chopped ridge gourd, salt and turmeric powder. Sauté for 4-5 minutes. 

          Then add the fried potatoes and the sesame seeds / poppy seeds paste. Mix well and stir fry for a minute. 

           Add 3/4 cup water and simmer, covered, till the gravy turns thick. 

          Garnish with coriander leaves and a drizzle of 1 tsp. mustard oil. Serve with hot steamed rice or chapattis. 

Heat 1 tbsp. mustard oil in a pan & stir fry the potato till light brown. Keep aside. 

Heat remaining oil & temper with nigella seeds & green chilies. Sauté for a few seconds.

                      Then add the onion & ginger. Stir fry till light brown.

Add the chopped ridge gourd, salt & turmeric powder. Sauté for 4-5 minutes.

                      Then add the fried potatoes

 and the sesame seeds / poppy seeds paste. Mix well & stir fry for a minute. 

          Add 3/4 cup water & simmer, covered, till the gravy turns thick. 

           Garnish with coriander leaves & a drizzle of 1 tsp. mustard oil. 

                    Serve with hot steamed rice or chapattis.