BHINDI SHORSHE

I do it on regular basis, I mean this kind of Bengali vegetarian dishes, this particular photo feature was done last month. If today I do not share a pure Bengali recipe, then when? Two Bengal Kings reached soaring heights in their respective fields. I am too small to talk about them but I can always pay my tribute to stalwarts here in this space. I find it difficult to proceed with a blog post if son is at home, the living room is barred from beautiful morning sunlight, I am unable to take noise that a television set imparts. It is not that he does not understand his mumma's needs, causing me irritation is a game he loves playing with me since childhood. My friends would always say he behaves normal in my absence. His indulgent father sees no fault in him ever, keeps on saying this is his way of expressing his love for me. I give in, I was not destined to live with normal humans.... all trouble started with the husband's mother, then husband, thereafter son. However, husband did change a bit when he came in touch with this girl, else it would have been impossible to spend over two decades with him. So, this husband and son do enjoy certain Bengali vegetarian dishes that I love too much like anything with "mocha, echor, dhyarosh, aloo, few more".... you see my men can have any vegetable if you prepare a "kofta, chop, porota" with them, but my ego, my love for our island or Bengal will not let me do that at least today.... let us have a vegetarian meal with rice, dal and BHINDI SHORSHE, a medley of spicy chilli+mustard paste and okra / dhyarosh / bhindi / lady's finger.... in whichever name you call it.... this home loves even boiled. Have it boiled to avoid constipation.

Be it the economist, recent nobel laureate Mr. Banerjee or the Bengal Tiger Cricketer Ganguly da, I feel happy as Bengali. Ganguly da hopefully eats BHINDI SHORSHE. What is Mr.Banerjee's diet  like? His former girl had been a Bengali too! Breakages causes specially loss of kids, then who can deny fate. I feel sorry I do not have anything for "Myam Boudi" today, my friends should get something for her. Equally talented that she is, without her inspiration things may not have fallen in place. About Ganguly.... the Bengal Tiger, I liked him first when he defied his established family to marry Dona .... he was a budding cricketer then, when he shifted his daughter to Loreto House from The Heritage, when he acted a rebel at the gentleman's ground "Lords".... though I do not support shedding clothes in public. He worshipped cricket that's true. Like him, I too begged at doors of Don Bosco, St. James for son's admission after spending 65,000 rupees in a new age school back in 2005. I rever "aaitijyo", did "dashotto" traits remain inside? Whatever, I enjoy both "pastries & ginger cookies" and "murki o doi" with my tea, the latter way more or say depending on my mood. 

I cannot retire today without paying my tribute to "writer clan" who at all times will be revered by me for satisfying my literary cravings, music clan of Bengal,of elsewhere who traverse world heavily gifted with blessings of goddess of art & literature, man of this house would get upset if I do not applause Mr.A.R. at regular intervals, he is such a gentleman. What else? I have to go out to repair son's glasses. Life is not glass walled green house, thought of shampooing my hair, son hands over his cracked nose guard .... excuse my horrifying language skills. Let us proceed with easy, Bengali vegetarian recipe with details of how to keep colour of the okra in tact even after cooking.

INGREDIENTS :

LADY'S FINGER / DHYAROSH : 250-300GM
BLACK MUSTARD SEED : 25GM [you can use yellow mustard]
GREEN CHILLI : 6-7 [choose yours]
GARLIC : 2CLOVES
BAKING POWDER : 2 PINCH [to retain the colour of the veggie]
TURMERIC POWDER : 1/2TSP + 1/2TSP
NIGELLA SEED : 1/4TSP
DRY RED CHILLI : 2[halved]
SALT : AS REQUIRED
WATER : AS REQUIRED
ICE CUBE : 2
OIL : 2-3 TBSP [I use mustard]

PROCEDURE :

Take okras in colander, wash thoroughly. Drain water, pat dry with kitchen towel.

Cut two ends, discard. Further cut into smaller but thick pieces as seen in picture.

Rub with little salt, 1/2tsp turmeric powder. Keep aside for 20-25 minutes.

We had earlier soaked 25gm of black mustard seeds [yellow if you wish] in bowl of water for an hour.

We will pass it through strainer / sieve, wash 2-3 times to get off any dust particles.

We will transfer black mustard seeds to blender, to it we will add peeled, washed garlic cloves, washed green chillies, some salt, ice cubes, little water. 

We will close lid, blend at high for a minute, we will pause.... open.... scrape sides, blend again at high for a minute.

Let us take the paste in bowl, add little salt, 1/2tsp of turmeric powder, thereafter mix it well.

We will heat oil in wok, temper with nigella seeds / kalojeerey, halved dry red chillies.

Let us add spice paste, stir at low heat for just 1/2 a minute. 

Let us add marinated okra pieces, fold in gently. Then we will add baking powder, fold in well.

Now add 1/4 small tea cup of water, cover cook at low heat for 3 minutes. Every 3 minutes we will uncover, sprinkle little water, fold in gently, cover cook again. When it is 50% done, we will cook it uncovered.This way green colour stays.

We had it with rice, "tomato donepata diye mushurir dal". In addition, we can have some "bhajabhuji, maach ba mangshor jhol."