Sojne Shak Bhaja (Moringa / Drumstick Leaves Stir Fry - Bong style)

 

           'Sojne Shak Bhaja' or Bengali style Moringa / Drumstick Leaves stir fry is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. It is best relished with hot steamed rice. Do give this dish a try by following an easy step by step pictorial recipe to prepare this traditional rustic fare. 

           Moringa leaves is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation, lowers blood sugar and cholesterol. 

          This dish is prepared by sautéing together onion, garlic, green chilies and moringa leaves. For more variations, you can also add few chopped veggies like eggplants, potato, pumpkin, radish, etc. before adding in the greens. 

          To get a pungent kick out of this dish, a tsp. of raw mustard oil is drizzled over the end product. This is mostly enjoyed with hot steamed rice for a comfort lunch.

• 3 cups moringa / drumstick leaves, washed & drained well
• 2 tbsp. + 1 tsp. mustard oil
• 1 dry red chili, broken
• 1 tsp. nigella seeds
• 8-10 garlic cloves, crushed
• 1 onion, chopped 
• 2 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. rice flour mixed with 1/2 tsp. roasted cumin powder and 1/4 cup water

          Chop the moringa leaves finely and keep aside. Heat 2 tbsp. mustard oil in a pan. Temper with dry red chili and nigella seeds. Sauté for a few seconds. 

          Add the garlic and stir fry for a minute. Now add the onion and sauté till light brown. 

 

          Add the chopped greens, salt, turmeric powder and green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

          Then add the rice flour slurry and cook till it is well combined and everything comes together. 

           Switch off the flame and drizzle the remaining mustard oil. Serve with hot steamed rice for a great comfort meal. 

Heat 2 tbsp. mustard oil & temper with dry red chili & nigella seeds. Sauté for a few seconds. 

                   Add the garlic & stir fry for a minute. 

                Now add the onion & sauté till light brown. 

Add the chopped greens, salt, turmeric powder & green chilies. Stir fry on a medium flame till all the moisture has been absorbed.

  Add the rice flour slurry & cook till it is well combined & everything comes together. 

        Switch off the flame and drizzle the remaining mustard oil. 

                 Serve with hot steamed rice for a great comfort meal. 

Kathal (Raw Jackfruit) Galouti Kabab / Kebab

 

           These melt-in-the-mouth veg. kababs, made of raw jackfruit (kathal) are worth a try and they tastes absolutely yummy. Galouti literally translates to soft and delicate. They are a great party recipe and is part of Awadhi (Lucknow) cuisine. You can enjoy these flavorsome kababs as an appetizer with sweet tamarind chutney or green chutney, as a tea-time snack or as a lunch box meal in the form of a wrap. So check out the step by step pictorial recipe to prepare this delicacy.

           Galouti or Galawati Kababs can also be made of mutton / chicken mince and with rajma too for the veg. version. It is a very delicate kebab and one needs to be very careful in the cooking process. A vast variety of spices are needed for this recipe to make it aromatic. But the end result is really a treat for all. 

• 2 cups kathal / raw jackfruit, chopped
• 1 tbsp. oil
• 1 onion, chopped
• 1" ginger, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted chickpea flour
• 1 tsp. garam masala powder
• pinch of nutmeg powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. ghee
• salt to taste
• 1 tsp. rose water
• 1 tsp. amchur powder 
• oil to shallow fry

           Boil the chopped raw jackfruit with a pinch of salt and turmeric powder till tender.

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green chilies till light brown. Keep aside to cool. 

  

          Now grind it along with the boiled kathal and coriander leaves into a smooth paste. 

          To it, add rest of the ingredients (except oil to shallow fry) and mix it well to form a smooth dough. 

          Refrigerate for a couple of minutes so that it is easy to form kebabs.

          Wet your hands and then shape the dough into small round shaped kababs. 

          Heat oil in a pan and shallow fry the kababs in batches, till golden on both sides. Carefully flip them as they are very delicate. 

          Drain on a kitchen towel and serve with sweet tamarind chutney or green chutney.

      Boil the chopped raw jackfruit with a pinch of salt & turmeric

                 

      powder till tender.

  Heat 1 tbsp. oil in a pan and sauté the onion, ginger, garlic and green 

  chilies till light brown. Keep aside to cool. 

  Grind it with the boiled kathal & coriander leaves into a smooth paste. 

   To it, add rest of the ingredients (except oil to shallow fry) & mix it well 

   to form a smooth dough. Refrigerate for a couple of minutes so that it is 

   easy to form kebabs.

  Wet your hands & shape the dough into small round shaped kababs. Heat

  oil in a pan and shallow fry the kababs in batches, till golden on both sides.

                           Carefully flip them as they are very delicate. 

 

                           Drain on a kitchen towel.

 

                     Serve with sweet tamarind chutney or green chutney.