Green Papaya Bharta (Kacha Peper Bhorta- Bong Style)

 

            Green Papaya Bharta / Kacha Peper Bhorta is a very simple and a fuss-free Bong recipe. It is typically boiled and mashed Green Papaya mixed with few seasonings which is then enjoyed with hot steamed rice. It is a great comfort food for me when time is a constraint. This quick and simple dish is so satisfying and heavenly. 

          Having the boiled and mashed green papaya with just a tsp. of ghee or mustard oil is another great option and also tastes yummy. However, in this recipe, I added a tempering of nigella seeds, dry red chilies and onion in mustard oil. A handful of chopped coriander leaves is then added to the end product to make it more flavorsome. So check out the step by step pictorial recipe to prepare this regional cuisine. 

• 1 medium size green papaya, peeled & roughly chopped
• 1-2 tbsp. mustard oil
• 2-3 whole dry chilies
• 1 tsp. nigella seeds (kalonji)
• 1 onion, sliced
• 1 tsp. salt or to taste
• 1 pinch of turmeric powder (opt)
• 2-3 tbsp. coriander leaves, chopped

         Pressure cook the papaya for 3-4 whistles. Mash or grate it and keep aside. 

         Heat oil in a pan and temper with nigella seeds and red chilies. Sauté for a few seconds.

          Add the onion, turmeric powder and salt. Fry till light brown. 

          Add the boiled & mashed papaya and mix well. 

          Add coriander leaves and give it a mix. 

          Serve with hot steamed rice for a comforting meal.

                   Pressure cook the papaya for 3-4 whistles. 

                Mash or grate it and keep aside. 

Heat oil in a pan & temper with nigella seeds & red chilies. Sauté for a few seconds.

                         Add the onion, turmeric powder & salt. 

                    Fry till light brown. 

                Add the mashed papaya and mix well. 

                   Add coriander leaves and give it a mix.

               Serve with hot steamed rice for a comforting meal.

           Serve with hot steamed rice for a comforting meal.

Kochur Loti (Taro Stems Curry - Bong style)

 

            This a traditional Bong style recipe of Taro stems cooked in a vegetarian version. I added some boiled chickpeas and roasted peanuts. You may also add some grated coconut or small pieces of fried coconut too. It is a very yummy recipe and it can be prepared in a non-veg. form too, with either prawns, any small variety fish or fish head. 

          Very few ingredients are required for this recipe. Drizzle the final product with some raw mustard oil and enjoy with hot steamed rice for a great Sunday lunch. So check out the step by step pictorial recipe to prepare this regional delicacy. 

          It is a lost recipe, prepared only in few Bengali homes and not much found in restaurants. However, in rural areas it is commonly prepared as these taro stems are seen grown in abundance near ponds and lakes.

          This dish is considered to be a delicacy on a Bengali menu platter In this veg. version, you can also add bori (dried lentil dumplings) in the veg. version too. It tastes equally yummy.

• 300 gms. Kochur Loti (Taro Stems)
• juice of 1/2 lime
• 3 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 3 green chilies, slit
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/3 cup boiled chickpeas
• 1/4 cup roasted peanuts
• 1 tbsp. mustard seeds

          Peel & chop the taro stems into 2" long. Wash them thoroughly 2-3 times. Grind the mustard seeds into a paste along with 1 green chili and 1/4 cup water. Keep aside. 

          Then in a pan, bring sufficient water to a boil along with a pinch of salt, turmeric and lime juice. 

          Add the chopped taro stem and boil, covered, for 4-5 minutes. It should be al dente. Drain well and keep aside.  

          Heat 2 tbsp. oil in a pan and temper with nigella seeds and dry red chilies. Sauté for a few seconds. 

          Now add the onion, garlic, green chilies, turmeric powder and cumin powder. Sauté till light brown. 

          Then add the boiled taro stems, salt to taste, boiled chickpeas and roasted peanuts. Cover and cook for 4-5 minutes, stirring once in between.

          Add the mustard paste. Mix well and cook, covered, for 1-2 minutes. 

         Add the remaining 1 tbsp. mustard oil and give it a mix. Enjoy with hot steamed rice for a great comfort meal.

Note - 

          These Taro stems sometimes have a tendency of generating itchiness in the throat. So to avoid it, be sure to add lime juice, vinegar or some tamarind water while boiling it. 

          

                           Take 350 gms. of Kochu Loti (Taro Stems).

  Peel & chop the taro stems into 2" long. Wash them thoroughly 2-3 times.

Then in a pan, bring sufficient water to a boil along with a pinch of salt, turmeric & lime juice. Add the chopped taro stem.

                 Boil, covered, for 4-5 minutes. 

                    Drain well & keep aside.  

Heat 2 tbsp. oil in a pan & temper with nigella seeds & dry red chilies. Sauté for a few seconds. 

Now add the onion, garlic, green chilies, turmeric powder & cumin powder. 

                      Sauté till light brown. 

Then add the boiled taro stems, salt to taste, boiled chickpeas & roasted peanuts. Cover & cook for 4-5 minutes, stirring once in between.

        Add the mustard paste. Mix well & cook, covered, for 1-2 minutes. 

                 Add the remaining 1 tbsp. mustard oil & give it a mix.

                     Now your Kochur Loti is done. 

Enjoy with hot steamed rice for a great comfort meal. 

Mishti Kumro Bhorta (Red Pumpkin Bharta / Pumpkin Mash - Bong style)

 

            Mishti Kumro Bhorta (Red Pumpkin Bharta) is a simple comforting Bong style dish as it needs very few basic ingredients. It takes very little time to prepare and tastes just divine with hot steamed rice. This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh. This recipe has a nice garlic flavor and the addition of raw mustard oil and lime juice to the finished product gives a great punch to the dish.

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Mishti Kumro Bhorta. Do check out the step by step pictorial recipe to prepare this must try regional chutney.

• 400 gms. pumpkin, cubed
• 2 tbsp. mustard oil
• 3-4 dry red chilies or as required
• 4-5 garlic cloves
• 2 onion, sliced
• 1/4 tsp. salt or to taste
• handful of coriander leaves, chopped
• 1 tsp. lime juice

          Heat 1 tbsp. mustard oil in a pan and sauté the dry red chilies, garlic and one sliced onion separately till light brown. Keep aside to cool and then mash them coarsely along with 1/4 tsp. of salt. 

          In the same oil sauté the pumpkin till well browned. Keep mashing it in the process with your ladle. Set aside to cool slightly. Then add it to the mashed onion-garlic mix. Combine everything well. 

          To this mix, add the remaining sliced onion, coriander leaves, lime juice and remaining mustard oil. Mix everything well and serve with hot steamed rice. 

Heat 1 tbsp. mustard oil in a pan and sauté the dry red chilies,

                       garlic and

               one sliced onion separately till light brown. 

                     Keep aside to cool.

             Then mash them coarsely along with 1/4 tsp. of salt. 

                 In the same oil add the pumpkin and ....

                sauté the pumpkin till well browned. 

Keep mashing it in the process with your ladle. Set aside to cool slightly. 

Then add it to the mashed onion-garlic mix. Combine everything well. 

To this mix, add the remaining sliced onion, coriander leaves, lime juice & remaining mustard oil.

                    Mix everything well.

                  Enjoy with hot steamed rice. 

Til Bata (Sesame Seeds Chutney - Bong style)

 

           A far cry from all the restaurant style food, this humble Bong style chutney is a  lip smacking yummy side dish. It is almost a lost and a forgotten recipe that the new generation is not much aware of. It is an extremely easy, simple and a quick recipe that consists of all the flavors infused in it. 

          This homemade delicacy has minimum of ingredients and is served with steamed rice and a drizzle of mustard oil for that authentic touch. It tastes simply awesome. You may also try it with chapatti or as a spread on parathas. So check out the step by step pictorial recipe to prepare this amazing Til Bata. 

• 1 cup sesame seeds (Til)
• 3 tsp. mustard oil
• 3-4 green chilies
• 5-6 garlic cloves
• salt to taste

          Heat a pan and dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

          Heat 1 tsp. oil in a pan and sauté the green chilies and garlic till light golden in color. Keep aside to cool down.

          Then in mixer grinder, blend into a smooth paste. Add salt to taste and 1 tsp. mustard oil. Mix well.

          Serve with steamed rice along with a drizzle of the remaining mustard oil and enjoy this simple homemade chutney.

Heat a pan & dry roast the sesame seeds till they turn slightly brownish in color. Keep aside to cool down.

Heat 1 tsp. oil in a pan & sauté the green chilies & garlic till light golden in color. Keep aside to cool down.

Then in mixer grinder, blend into a smooth paste. Add salt to taste & 1 tsp. mustard oil. Mix well.

Serve with steamed rice along with a drizzle of the remaining mustard oil & enjoy this simple homemade chutney.