Squasher Korai Bhapa (Chow Chow Karahi Dum - Bong style)

 

          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in a dum style. It is called Korai bhapa as it is steam cooked in a karahi / pan with all the ingredients, mustard oil and spices added to the sliced chow chow. So the process is extremely simple. You can enjoy with steamed rice or chapatti / paratha. This humble veggie is generally considered good for the stomach as it has a cooling effect. So check out the step by step pictorial recipe to prepare  Squasher Korai Bhapa.

          Chow-Chow or squash is a form of gourd, which is not a very common vegetable. Nevertheless, when cooked, tastes very delicious. Here I prepared it in a Bengali style ina veg. form. For a non-veg. version, prawns or shrimps can be added.

• 2 medium squash, (Chow Chow), peeled & sliced
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• handful of coriander leaves, chopped

         In a bowl, add the sliced squash, sliced onion, green chilies, garlic, salt, turmeric powder, red chili powder and 2 tbsp. mustard oil. Mix well and marinate for 5 minutes.

         Heat 1 tsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds. 

         Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, add the chopped coriander leaves. Give it a gentle mix and serve with steamed rice or chapattis. 

Heat 1 tsp. oil in a pan & temper with nigella seeds. Sauté for a few seconds. 

Add the marinated squash. Cover & cook on a low flame till done. Sprinkle 1 tbsp. of water if needed & stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft & the moisture has evaporated, 

                 .....add the chopped coriander leaves. Give it a gentle mix.

                      Serve with steamed rice or chapattis. 

Sheem Paturi (Flat Beans Curry - Bong Style)

 

           Paturi is a traditional Bengali recipe where the fish is coated in mustard paste and is steamed. It is generally cooked, wrapped in a banana leaf. But today I would like to share my version of a paturi style recipe with flat beans. 

          It is a very simple, easy and equally delicious dish. As banana leaf was not available, I cooked the flat beans, mixed with all the mentioned ingredients in a dum style. This side dish can be had with steamed rice or chapattis. So check out an easy step by step pictorial recipe to prepare this regional dish. 

• 400 gms. flat beans, chopped in half
• 1 onion, sliced
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 2-3 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. nigella seeds
• 1/2 tsp. cumin powder
• salt to taste
• 1 tbsp. mustard oil

          In a pan / kadai, transfer the chopped flat beans and all the above mentioned ingredients. Mix everything well. 

          Cover and cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. It is that simple and easy.  Relish as a side dish with either steamed rice or chapatti.

                   In a pan / kadai, transfer the chopped flat beans

                     and all the above mentioned ingredients. 

                       Mix everything well. 

Cover & cook on a low flame by sprinkling some water at intervals till it is done.

          When the veggie turns soft, switch off the flame. Your curry is done. 

           Relish as a side dish with either steamed rice or chapatti.