Wednesday, 10 February 2016

FOUR SIMPLE VEGGIES IN MY HUMBLE KITCHEN



Four more regular veggies from the kitchen of Bengal. Still on a tour of nostalgia, I am so strongly feeling the urge to compile such recipes which are at the threat to been forgotten soon. One of the main inspiration behind this is off course Piyali Mutha of My Tryst With Food and Travel fame whose blog is a storehouse of Indian, International recipes along with her travel experiences around the world. Latest in her blog is an awesome Bengali Vegetarian Thali, where every details of Bengali life and culture is captured, indicating we need to preserve them. For food lovers, her blog is a must visit clicking http://mytrystwithfoodandtravel.com.ae. In tune with that, me too is making a humble effort to compile what is getting lost. I am sharing them everywhere, even amidst people to whom such dishes are as strangers, anyone stopping by means my culture reached a little further. Therein lies my satisfaction.

These are very simple veggies that are/were cooked at Bengali homes. I get drenched with many a memories when it comes to such dishes. How beautifully the ladies of the house cooked them, who never knew or bothered about showcasing their talents. I remember my senior's grandma, a super active lady in her 80's some 18-20 years back cooked up wonderful vegetarian dishes with minimal ingredients and in a small stove. I am just trying to keep them alive. Hopefully the future generation will try them besides there '2 minute dinner menus'. Compiled together 4 Bengali vegetarian dishes which we will cook together now.

                                                        BADHAKOPIR GHONTO/
                                                        CABBAGE WITH POTATOES



INGREDIENTS :
Cabbage : 1small
Potato : 1big
Tomato : 1medium
Green Pea : 1/2small cup
Green Chilli : 2[slitted]
Dry Red Chilli : 1[halved]
Ginger Paste : 1tsp
Cumin Powder : 1/2tsp
Turmeric Powder : 1tsp
Cinnamon Powder : 2pinches
Cardamom Powder : 1pinch
Cloves Powder : 1pinch
Cumin Seeds : 2pinches
Bayleaf : 1
Sugar : 1tsp
Salt : As required
Ghee[clarified butter] : 1tsp
Oil : 3tbsp

METHOD :
Shred the cabbage, add enough water and little salt. Microwave at high for 5-6 minutes. Strain the water.

Wash and chop the tomato. Peel, wash and cut the potato into 8 pieces. Rub with salt and turmeric.

Heat oil in a wok. Lightly fry the potato pieces. Keep aside.

Temper with cumin seeds, bayleaf and the halved dry red chilli. Add the ginger paste, salt and turmeric. Stir for 1 minute. Add the cabbage, stir and cover. Uncover and stir every 3-4 minutes.

You will see a lot of water been released. When about 75% of water has dried up, add the tomato pieces, fried potato pieces, cumin powder, slitted green chillies. Stir and cover cook for 3-4 minutes.

Open cover, add sugar, green peas, cinnamon, cardamom and cloves powder. Stir and cover cook for 2 minutes. Open cover, garnish with ghee. Switch off....

Goes well with both rice/roti.


                                                         OLER DALNA/YAM CURRY




INGREDIENTS :
Ol[suran/elephant foot yam] : 250gm
Ginger Paste : 2tsp
Cumin Powder : 1tsp
Coriander Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Cinnamon Powder : 2pinches
Cardamom Powder : 1pinch
Cloves Powder : 1pinch
Cumin Seed : 2pinches
Salt : As Required
Bayleaf : 1
Ghee : 1tsp
Oil : 2tsp

METHOD :
Cut the big chunk of yum into small cubes. Wash them and rub with salt and turmeric.

Heat oil in a wok. Fry the yam pieces in batches. Keep aside.

Temper the same oil with a bayleaf and cumin seeds. Add the ginger paste and fry for 1-2 minutes.

Add cumin powder, salt, turmeric, coriander powder, chilli powder. Saute for 1/2 a minute. Add the fried pieces of yum. Fold in well and stir for a minute.

Add a cup of water. Boil for 3-5 minutes. Add cinnamon, cardamom, cloves powder, ghee and cook for another 1 minute.

Serve hot with steamed rice.

                                                       
                                                           MORSHUMI TARKARI/
                                                           SEASONAL VEGGIES



INGREDIENTS :
Cauliflower : 1medium
Long Beans : 3-4
Broad Beans : 150gm
Radish : 2small
Potato : 2 medium
Coriander Leaves : 2sprig
Green Chilli : 2[slitted]
Dry Red Chilli : 1[halved]
Turmeric Powder : 1tsp
Nigella Seeds[kalonji] : 1/4tsp
Oil : 2tbsp

METHOD :
It is called seasonal because in those days cauliflower and broad beans were available only in winter. Cut the cauliflower into medium sized florets. The long beans and radish should be cut lengthwise. Discard the skin of the radish. Cut half each broad bean. Peel and cut the potatoes into big cubes.

Wash the vegetables and rub with salt and turmeric. Keep aside for 15 minutes.

Heat oil in a wok, temper with kalonji and halved dry red chilli. Add the vegetables. Stir and cover. Put the heat at low. Stir every 2 minutes till they are done.

Add the sugar and slitted green chillies. Stir and cook for another minute. Wash and chop the coriander leaves. Add to the veggies. Stir, cook for 1/2 a minute and switch off.

Goes well with both rice/roti.

                                                                 LAU GHONTO/
                                               BOTTLE GOURD WITH CORIANDER



INGREDIENTS :
Lau[bottle gourd] : 1medium
Bori[dried lentil balls] : 7-8[you may skip]
Green Chilli : 2[slitted]
Coriander Leaves : 3sprigs
Cumin Seed : 1/4tsp
Bayleaf : 1
Dry Red Chilli : 2[halved]
Turmeric Powder : 1/2tsp
Salt : As Required
Oil : 2tbsp

METHOD :
Peel and wash the the bottle gourd. Cut into smaller pieces and shred.

Heat oil in a wok and fry the lentil balls if using. Keep aside.

Temper oil with cumin seeds and bayleaf, dry red chillies.

Add the shredded bottle gourd. Add salt. Stir and cover. It will release lot of water.

Once it is 60-70% done, add turmeric powder, slitted green chillies. Stir and cover again.

Once the water dries up completely, add the sugar, chopped coriander leaves and the fried bori broken into halves. Stir and let cook for another 1-2 minutes.

Serve with steamed rice.


2 comments :