Potol Posto...seasons don't matter!

Potol Posto (Parwal with Khus Khus / Pointed Gourd with Poppy Seed Paste)…it’s officially autumn, so what am I doing cooking a summer vegetable in a typical summer prep…seasons don’t matter when you are away from home and cravings strike…seasons also don’t matter when your weekly visits to the Indian Food market reduce to monthly visits and then dwindle down to quarterly, you grab what you see, pack 10 bags full of grocery and come back home skipping because you just found gold…seasons especially don’t matter when someone tells you that Indian food needs a million ingredients to taste nice...well, then you just have to prove them wrong, don’t you?😊

(The next few recipes on the blog will be simple Indian food recipes using 5 ingredients or less – typical home cooking and not what you see in restaurants or curry houses…so stick around!)

Potol Posto (Parwal with Khus Khus / Pointed Gourd with Poppy Seed Paste)

Ingredients:

• Potol/Parwal/Pointed gourd, 8- 10 pieces
• Posto/Khus Khus/ White Poppy seeds, ¼ cup
• Green chillies, 3-4
• Kalo Jeera/Kalonji/Nigella seeds, ½ tsp
• Onion, finely sliced, 1 medium size *refer to notes
• Salt, to taste
• Oil, 2 tbsp (preferably Mustard Oil, or else any white oil of your choice- Peanut/Sunflower/RiceBran/Vegetable/Canola/Rapeseed Oil) 

Optional Ingredients:*refer to notes

• Turmeric powder, ¼ tsp + 1/8 tsp
• Red chili powder, ½ tsp for heat or Kashmiri Red Chilli Powder, ½ tsp for colour
• Sugar, ½ tsp or to taste

Instructions:

If you have a wet grinder: Soak posto in ½ cup of hot water for half an hour. Grind into a nice white paste with 1 green chilli and some salt.

OR

If you have a dry spice grinder: Dry grind the posto and then mix with water to make a thick wet paste.

Wash and pat dry the potols. Scrape the skin off, cut off the ends and peel off the skin in alternate strips.

Now you can either slice the potols lengthways into 2 or 4 slices each or simply make long slits on both ends.

Toss them with a little salt and ¼ tsp turmeric powder, if using and keep aside 

Heat 1 tbsp oil in a pan and on medium high heat, fry the potols until lightly browned on all sides. Remove with a slotted spoon and keep aside.

In the same pan, add the balance 1 tbsp oil. When the oil is hot, add nigella seeds and let them splutter.

Add in the sliced onions and 2-3 green chillies slit through. Sauté till the onions change colour to light brown.

Add salt and the remaining turmeric powder, chilli powder & kashmiri chilli powder, if using. Stir to mix well.

Reduce the heat and add the posto paste. Sauté and stir well for 3– 4 minutes till raw smell of posto goes.

Add the fried potols and stir gently to mix with onion and posto paste.  

Add half a cup of warm water and sugar, if using.

Cover and cook till the potols are fully cooked and almost all the water has dried up. The gravy should coat the potols nicely and should not be runny.

Serve with plain rice…heaven!! 

Notes:

• Remember, salt is added in three stages – first while making posto paste, then while frying potols and then finally with the onions. Adjust quantity needed accordingly.

• I like the texture onion gives to the gravy, you can skip if you want. 

• In my husband’s family, turmeric is usually never used with posto (it interferes with the flavour). If you want to use turmeric to get some colour, I have specified when to add should you choose to use it. 

• The green chillies used in the posto paste and then with the onions mean there is normally no need to add red chilli powder for heat. I have specified above when to add in, in case you choose to.

• We don’t add Kashmiri Red Chilli powder to keep the posto gravy colour. I have specified above when to add in, if you want to add it for colour.

• Normally a little sugar is almost always added to posto dishes. I prefer to skip. 

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)…green,green, gone!!

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)…simple, easy, different…an ingredient list that is not a mile long…next to no prep required…the “eat your greens” box checked…really, what more could you ask for?? And Oh yes – delicious too!! J

Posto diye Palong Shaak Bhaja (Stir Fried Spinach with White Poppy seeds)

Ingredients:

• Spinach leaves, washed and tough stems discarded, roughly chopped and water completely drained out, 400gms (this dish doesn’t work with frozen spinach, only fresh leaves would do. I use pre-washed baby spinach leaves – less cleaning up to do)
• Raw peanuts, a handful or Bori/Dal Vadi/ Dried Lentil Dumplings, a handful (optional)
• Garlic, finely chopped/sliced, 3-4 cloves (or more)
• Whole Green Chilies OR Whole Dried Red Chilies, 2-3
• Kalo Jeera/ Kalonji/Nigella seeds OR Panch Phoron/Bengali 5 spice (recipe here), ½ tsp 
• Posto/Khus Khus/ White Poppy Seeds, 4 tbsp (I roughly use about a tablespoon for every 100gms of spinach – you can use less or more)
• Red chilli powder, to taste (I normally skip)
• Salt, to taste (be careful with the salt because spinach is salty by itself)
• Sugar, ¼ to ½ tsp (or to taste or skip it – refer to notes)
• Oil, 1-2 tbsp (preferably mustard oil)

  

Instructions:

Heat the oil in a large pan/wok/skillet. Fry the peanuts(or bori) till they change colour to light golden brown. Remove with a slotted spoon and keep aside.

In the same pan, on low heat, add in the nigella seeds (or panch phoron) followed by chilies and garlic.

Fry for about 15-20 seconds and then add posto (refer to notes), sugar and salt. Stir for a minute or so.

Add in the spinach leaves. Toss and mix well to ensure the spinach gets coated with the oil in the pan.

Cover and cook for 5-7 minutes without adding any additional water.

Uncover and cook till all the water released by the spinach has nearly dried out.

Garnish with fried peanuts and serve with steamed rice and dal.

Notes:

• You can either add posto right in the beginning as above or right in the end. We like it better when it gets nicely fried when added in the beginning as above but if you want to add it later -  EITHER sprinkle posto when spinach is nearly done, mix well  and then cook for about 2-3 minutes OR soak posto for about an hour in warm water. Drain using a tea strainer and then mix well with spinach once you switch off the heat.  Each method would taste slightly different – try all and see which one you prefer. J

• Though not done traditionally, I like to add onion to this. It adds a subtle hint of sweetness and without adding the sugar. Skip nigella seeds and add a finely sliced onion instead. Add posto and proceed as above once the onion starts to caramelize.

• Traditionally, fresh green chilies are used with nigella seeds and dried red chilies with panch phoron.

• Skip peanuts and bori and add cubed and seasoned fried eggplant a couple of minutes before switching off the heat. You can skip the posto as well if adding eggplant.

• Same preparation works well with Laal Shaak/Amaranth leaves  and even Kale.

Shada Aloor Dom...the yin and the yang!!

Shada Aloor Dom/ Bengali White Dum Aloo…it is the lesser known sibling of the world famous Aloor Dom…completely overshadowed by the big brother…robust and spicy versus mellow and sweet…the yin and the yang…only those who have tried it know its real value…Go on then, give it a try, won’t you? J

Shada Aloor Dom/ Bengali White Dum Aloo (Potatoes cooked with coconut and poppy seed paste)

Ingredients:

• Baby Potatoes, 250gms, about 8-10
• Coconut, grated, fresh or use frozen but thaw it first, 3 tbsp
• Posto/ Khus Khus/ White Poppy seeds, 1 tbsp
• Plain Yogurt/Dahi, 3 tbsp (ensure it is not too sour)
• Fresh Ginger Paste, 1 tbsp
• Fresh Green Chilli paste, ½ tsp
• Whole Dried Red Chilies, 1-2
• Green Cardamom, 1-2
• Cloves, 2-3
• Cinnamon stick, ½” long
• Bay leaf, 1
• Roasted Cumin Powder, ½ tsp + ¼ tsp
• Salt, to taste
• Sugar, ½ tsp – 1 tsp (according to taste)
• Water, ¾ to 1 cup (or as needed)
• Oil, 1 tsp if using the oven or air fryer or 1 tbsp if sautéing on the stove + 1-2 tbsp (or more J and no mustard oil for this one)
• Ghee, 1 tsp

Instructions:

Soak posto and coconut in about ¼ cup of warm water for half an hour. Blend into a smooth paste. Keep aside.

Whip the yogurt with ½ tsp roasted cumin powder. Keep aside. (Must be at room temperature to ensure it doesn’t split during cooking)

Wash and scrub clean the potatoes. Par boil with skin on in with well salted water – the potatoes should still be firm.

Peel and prick each potato a few times using a toothpick. (I sometimes keep the skin on in this recipe but typically only peeled potatoes are used)

If using the air fryer – add 1 tsp oil to coat the potatoes. Preheat the fryer at 200C for 10 minutes and then bake for 10-12 minutes till the outer layer crisps ups. Toss once or twice in between.

If using the oven – add 1 tsp oil to coat the potatoes. Preheat the oven at 220C for 15 minutes and then bake for 20-25 minutes till the outer layer crisps ups. Toss once or twice in between

For stove top method – Heat 1 tbsp oil in a heavy bottom pan (with lid). Once the oil is hot, add in the potatoes and toss around till the outer layer goes crispy and bits of gold appear. Remove the potatoes from the pan using a slotted spoon and keep aside.

Heat 1-2 tbsp oil in the same pan.

Add in the whole dried red chilies and fry for about 5 seconds. Remove the chilies and keep aside (to be added back later – added initially to flavor the oil and removed so that they don’t split and bleed colour into the gravy).

Add bay leaf followed by green cardamoms, cloves and cinnamon.

Once the spices start to sizzle, add in the coconut and poppy seed paste made earlier. Fry the paste on low heat, till the oil separates – the paste would have changed colour to a very pale golden and come together.

Add in the green chilli paste and ginger paste, mix well and fry for another minute.

Remove the pan from heat and add in the whipped yogurt, stir and mix well. Let it cook with the coconut poppy paste for about a minute or so. (all cooking on low heat or else the yogurt may split)

Add in the water, mix well and simmer till the gravy reduces by about half and oil starts floating on top.

Add in the potatoes, sugar and salt (take into account that potatoes have already been boiled in salted water)

Cover the pan and simmer till the potatoes are done and the consistency of the gravy is to your liking – about 10 minutes.

Remove cover and switch off the heat. Add in the ghee, remaining ¼ tsp roasted cumin powder and the fried red chilies kept aside earlier.

Stir, cover and let rest for 5-10 minutes.

Goes best with Luchis but great with Paranthas as well.

Aloor Dom/ Bengali Dum Aloo...one in a million!!

Aloor Dom/ Bengali Dum Aloo...the quintessential Bengali vegetarian recipe that everyone is aware of and has a version of…besides the million Dum Aloo recipes pan-India (you have seen one of mine here), there are a million recipes/variations that are done in Bengal alone for this dish – the one below, with only tomato, with only curd, with only dry spices etc etc (you have seen one of mine here)…served for breakfast or lunch or snacks or dinner…you can’t go wrong with this one...ever.J

Aloor Dom/ Bengali Dum Aloo (Potatoes cooked in spicy tomato gravy)

Ingredients:

• Baby Potatoes, 500gms, about 18-20
• Fresh Onion Paste, Blend an onion with a little water in a blender, 1 medium size onion, about 3 tbsp paste
• Fresh Tomato Puree, Blend a tomato in a blender with skin and seeds, 1 large tomato, about 7 tbsp paste
• Fresh Ginger Paste, 1 tbsp
• Green Chilies, slit, 2-3
• Hing/Asafoetida, ¼ tsp
• Green Cardamom, 2-3
• Cloves, 4-5
• Cinnamon stick, 1” long
• Bay leaves, 1-2
• Coriander powder, 1 tsp
• Cumin Powder, 1 tsp
• Kashmiri Red Chili Powder, ¼ tsp + ½ tsp to 1 tsp
• Turmeric powder, ¼ tsp + ¼ tsp
• Salt, to taste
• Sugar, ½ tsp – 1 tsp (according to taste)
• Plain Yogurt/Curd, 1 tbsp (optional)
• Water, ½ cup if making dry, ¾ to 1 cup with gravy (or as needed)
• Oil, 1 tsp if using oven or air fryer or 1 tbsp if sautéing on the stove + 2-3 tbsp ( for the right to call it Bengali Aloor Dom, use mustard oil or else use oil of your choice J)
• Ghee, 1 tsp (optional)
• Bengali Bhaja Moshla, ½ tsp + ¼ tsp (recipe here)
• Fresh Coriander leaves, chopped, a handful

Instructions:

Wash and scrub clean the potatoes. Par boil with skin on in with well salted water – the potatoes should still be firm.

Peel and prick each potato a few times using a toothpick.

Coat the peeled potatoes with a little salt, ¼ tsp turmeric and ¼ tsp Kashmiri red chili powder.

For air fryer – add 1 tsp oil while coating with spices. Preheat the fryer at 200C for 10 minutes and then bake for 10-12 minutes till the outer layer crisps ups. Toss once or twice in between.

For oven – add 1 tsp oil while coating with spices. Preheat the oven at 220C for 15 minutes and then bake for 20-25 minutes till the outer layer crisps ups. Toss once or twice in between

For stove top method – Heat 1 tbsp oil in a heavy bottom pan (with lid).Once the oil is hot, add in the potatoes and toss around till the outer layer goes crispy and bits of gold appear. Remove the potatoes from the pan using a slotted spoon and keep aside.

Heat 2-3 tbsp oil in the same pan.

Once the oil is hot, lower the heat. Add in the asafoetida followed by bay leaves, green cardamoms, cloves and cinnamon.

Add in the onion paste and cook till it changes colour to pinkish brown.

Increase the heat to medium high; add in the tomato puree and sauté for a couple of minutes.

Add in the ginger paste, coriander powder, cumin powder, ½ tsp bhaja moshla, remaining ¼ tsp turmeric powder and 1 tsp kashmiri chili powder. Mix well and sauté for about 10 minutes.

Add the yogurt, if using and cook till oil separates.

Add the slit green chilies and potatoes. Mix well so that the masala coats the potatoes well and sauté for a couple of minutes.

Add in the water, sugar and salt (take into account that potatoes have already been boiled in salted water)

Once the water comes to a boil, cover the pan and simmer till the potatoes are done – about 5 to 7 minutes.

Remove cover and switch off the heat (Increase the heat to high to dry out almost all the water from the masala paste if you want the drier version like mine)

Add in coriander leaves, ghee and remaining ¼ tsp bhaja moshla (and more green chilies if you want). Stir, cover and let rest for 5-10 minutes.

Goes best with Luchis but great with Paranthas as well.

Rui Macher Tel Jhol/Fish flavored with nigella seeds and green chilies and cooked in mustard oil...the joy of mustard oil!!

Rui Macher Tel Jhol / Fish flavored with nigella seeds and green chilies and cooked in mustard oil…one of those dishes which require minimal effort but the taste is phenomenal…if you are calorie conscious or can’t handle mustard oil , please stay away because this curry is nothing without mustard oil…and that too, lots of it J

Rui Macher Tel Jhol (Fish flavored with nigella seeds and green chilies and cooked in mustard oil)

Ingredients:

For the fish:

• Fish Steaks or Fillets, 4 pieces (Rohu/ Carp, Tilapia or any other white firm flesh fish of your choice)
• Salt, ½ tsp
• Turmeric, ½ tsp
• Mustard Oil, 1 tbsp

For the vegetables, if using (optional)

• Drumsticks, skin scarped and cut into 3-4 inches long pieces, 2-3
• OR
• Potatoes, skin peeled and cut into thick long wedges, 1 large
• OR
• Eggplant/ Brinjal/Aubergine, skin on, cut into thick wedges, ½ large
• Salt, ½ tsp
• Turmeric, ¼ tsp
• Mustard Oil, about ½ tbsp for drumsticks and potatoes, about 1 tbsp for eggplant

For the curry:

• Kalo jeera/Kalonji/Nigella seeds, ½ tsp
• Fresh green chilies, slit into halves, 2-3 or more (remove seeds if you want)
• Kashmiri Red chili powder, ½ tsp to 1 tsp (optional, I add it for the color only since I don’t like the blackish yellow colour of this curry when Kashmiri red chili powder or Paprika is not used)
• Turmeric, ½ tsp
• Hot Water, 1- 1 ½ cups
• Salt, to taste
• Mustard oil, 2-3 tbsp
• Coriander leaves, a handful
• Lime juice, a squeeze or two
• Whole green chilies, 1-2 (optional)

Instructions:

Wash the fish in cold running water. Drain and pat dry.

Lay the fish in single layer on a tray/plate and sprinkle salt and turmeric on it. Rub in the salt and turmeric on both sides of the fillets and keep aside for 10-15 minutes to marinate.

Heat 1 tbsp mustard oil in a pan on medium heat. When the oil is sizzling hot, slide in the fish and fry till light golden brown on both sides. Remember the oil needs to be sizzling hot and to turn the fish only once or else the fish will break. Also, don’t fry the fish for too long or till deep/dark golden brown as it will get tough and chewy – need it to be just crispy on the outside and soft on the inside. Drain the fish well with a slotted spoon and keep aside.

If using potatoes or drumsticks or eggplants, sprinkle and rub salt and turmeric; add more oil if required and fry them lightly in the same pan. Drain well with a slotted spoon and keep aside (fry the drumsticks and potatoes till they slightly change colour, fry the eggplant to nice golden brown)

In the same pan, add 2-3 tbsp more of the mustard oil. Lower the heat and add nigella seeds and the green chilies. When they sizzle, add in the turmeric and red chili powder. Stir for 4-5 seconds (don’t let the spices burn). Add back the drumsticks/potatoes, if using. Cover and let them cook for 5-7 minutes, till the veggies are half done.

Increase the heat and add in the water. Once it comes to a boil and lower the heat and slide in the fish and eggplant. Cover and let it simmer for 8-10 minutes.

Take off the heat; add in whole green chilies, coriander leaves and lemon juice. Serve hot with plain steamed rice.

Notes/Options:

• Mix in Ginger paste, 1 tsp, Cumin powder, ½ tsp and turmeric powder, ½ tsp  (and ½ to 1 tsp Kashmiri red chili powder if you want for the colour) with couple of tablespoons of water. Add in after nigella seeds. Stir for 10-15 seconds and then proceed as above by adding veggies.

Chirer Pulao/ Bengali style Poha/Flattened Rice Pilaf...ready to engage!!

Chirer Pulao/ Bengali style Poha/Flattened Rice Pilaf…been a while since I posted a Bengali recipe…the mere mention of poha, samosa, chaat, gol gappa and you have an army of foodies raising the flags of their cities or states claiming that it can only be done to perfection in their city…the discussion and at times arguments can last for hours at a stretch...and at the end of it all, not that there is an end to any of it, everybody walks away still sticking to the belief that their city or state does it the best…add to that mix, a  minor change or two you make to the recipe to suit your own tastes and preferences and you will have that entire army standing at your doorstep ready to teach you how it actually should be done…I am expecting the same reaction for replacing cauliflower with broccoli in mine as according to purists the rest of the veggies can come and go but there can be no Chirer Pulao without potatoes, peas and cauliflower!!  J

Chirer Pulao (Bengali style Poha/Flattened Rice Pilaf)

Ingredients:

• Thick Poha/Chire/Flattened rice/Beaten rice, 2 cups
• Peanuts, about 2 tbsp
• Cashews, halved, about 2 tbsp (skipped this time)
• Raisins, a few, optional (I skip because neither one of us likes it)
• Green cardamom, 1
• Cinnamon, about an inch long piece
• Bayleaf, 1
• Fresh Ginger, grated/paste, 1 tsp
• Green chilies, finely chopped or slit lengthways, 1-2 (remove all or some of the seeds if you want)
• Onion, finely chopped, 1 small
• Potato, peeled and cubed, 1 medium size
• Cauliflower or Broccoli or both, cut into small florets, about 1 cup
• Green peas, ½ cup
• Carrot, cubed/diced, ¼ cup
• Salt, to taste
• Sugar, ½ tsp to 1 tsp (optional, I often skip it especially when I am using carrots)
• Oil, 1 tbsp + 1 tsp
• Ghee, 1 tsp (or use 1 tsp oil instead)
• A squeeze of lemon juice (optional)
• Fresh Coriander leaves, chopped, a handful

Instructions:

Place poha in a colander and wash it under cold running water. Keep aside and let it drain.

Heat a tablespoon of oil in a thick bottomed pan.

Add in the peanuts and fry on low heat till they start changing colour. Add in cashews and raisins. Fry along with peanuts till cashews are lightly browned. Constantly keep on stirring and don’t let the peanuts burn. Drain well with slotted spoon and keep aside.

Add in the potatoes and shallow fry till they turn golden brown. Drain well and keep aside.

If using cauliflower, shallow fry that as well till the edges start going crispy and lightly browned. Drain well and keep aside.

In the same pan add in the remaining 1 tbsp oil and 1 tsp ghee.  Add in the green cardamom, cinnamon and bayleaf.

When the spices start to crackle, add in the onions and green chilies. Sauté till onions go translucent.

Add in ginger paste, carrots and green peas. Sauté for 3-4 minutes till the vegetables are cooked but still retain their crunch.

Add in broccoli and stir for another minute or so.

Add in the salt and sugar. Mix well.

Add in the drained out poha, fried potatoes and cauliflower. Stir and mix well so that the poha gets coated well all the other ingredients.

Cover and let it cook for a couple of minutes.

Switch off the heat. Mix in the lemon juice and coriander leaves. Sprinkle the nuts and raisins and give a final stir.

Serve hot or warm for breakfast, a light lunch or evening snack.

Pyaj Aar Posto Diye Aloo Bhaja...long overdue!!

Pyaj Aar Posto Diye Aloo Bhaja (Potatoes cooked with onion and poppy seeds)…this post has been lying in my draft folder for forever now…and it came to mind only when I made this for lunch today…one of the simplest and tastiest potato dishes that I have ever eaten…and so says this confirmed potato hater!! 

Pyaj Aar Posto Diye Aloo Bhaja (Potatoes cooked with onion and poppy seeds)

Ingredients:

• Potatoes, cut lengthwise, 2 large
• Green chilies, slit, 2-3 (or use 1 dried red chili) 
• Onion, finely sliced, 1 medium size (optional, I like to add)
• Posto/Khus Khus/ White Poppy seeds, 2 tbsp 
• Kashmiri Red chili powder, ½ tsp (used for colour, optional, I like to add)
• Turmeric powder, ½ tsp (optional, I skip)
• Salt, to taste
• Oil, 1 -2 tbsp 

Instructions:

Peel the potatoes and cut them lengthwise like French fries (or even thinner). Soak them in cold water for about 10-15 minutes. Drain and keep aside. (If using turmeric, sprinkle turmeric and salt on the potatoes and keep them aside for 5-10 minutes, drain well)

Heat the oil in a pan. Add the chilies, followed by the onions. Fry the onions on low heat till they start to caramelize.

Add the potatoes, poppy seeds, salt and mix well. Toss around and fry on high heat for a couple of minutes.

Lower the heat, sprinkle Kashmiri red chili powder (if using) and mix well

Now cover and cook till the potatoes are almost cooked.

Uncover and finish cooking on medium high heat till potatoes go light brown and crisp.

Serve hot with dal and rice/rotis.

Doi Potol/Dahi Parwal (Pointed Gourd in yogurt gravy )...My Way!!

Doi Potol/Dahi Parwal (Pointed Gourd in yogurt gravy)…done my way!!

Doi Potol/Dahi Parwal (Pointed Gourd in yogurt gravy)

Ingredients:

• Potol/Parwal/Pointed gourd, 8- 10 pieces
• Cinnamon, 1” long
• Green Cardamoms, 2
• Cloves, 3
• Bayleaf, 1                               
• Curd, ½ cup
• Onion, 1 medium size
• Plain Yogurt/Dahi/Doi, ½ cup
• Ginger paste, 1 tbsp
• Kashmiri red chilli powder, 1 tbsp
• Turmeric powder, ¼ tsp
• Coriander powder, 1 tsp (optional)
• Cumin powder, 1 tsp (optional)
• Sugar, to taste
• Salt, to taste
• Water, about 1 cup
• Green chillies, 3-4
• Bengali Garam Masala Powder, ¼ tsp (refer to notes)
• Oil, 2 tbsp
• Ghee/Oil, 1 tbsp

Instructions:

Wash and pat dry the potols. Cut off the ends and peel off the skin in alternate strips. Make an inch long slit on both ends.

Chop and grind the onion into a fine paste.

Whisk the yogurt well with ginger paste, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, salt and sugar. Keep aside.

Heat the oil in a pan and on high heat, fry the potols until lightly browned on all sides. Remove with a slotted spoon and keep aside.

In the same pan, add some ghee or oil. When the oil is hot, add cinnamon, green cardamoms, cloves and bayleaf and fry for about 5-10 seconds.

Add in the onion paste and let it fry on low heat till all the water has evaporated. Ensure this is done on low heat so that the onion paste gets cooked without turning red/brown.

Add in the yogurt mixture and again on low heat fry till all the water has evaporated once again from the mix. Remember – low heat and constantly stirring.

Add about a cup of water now and bring to a boil. Add the fried potols. Reduce the heat and let it cook till the veggies are done and the gravy is reduced to desired consistency.

Check for seasoning and adjust salt and sugar. Add some green chillies, garam masala powder and switch off the heat.

Serve hot with plain rice.

Notes:

• The final taste can be as sweet or as sour you want it be. I typically use about ½ tsp sugar. The amount of sugar you use will also depend on how sour the yogurt is.

• Do feel free to adjust the amount of onion paste to suit how much and how thick you want the gravy to be.

• I normally skip adding the coriander and cumin powder.

• Want a yellow looking curry? Increase turmeric powder to ¾ tsp and switch Kashmiri Red chilli powder with a bit of your regular chilli powder

• You can add potatoes to this dish, if you want – cut into thick wedges, fry separately till light brown and add back to the gravy along with the potols.

• Bengali Garam Masala recipe: equally quantities cloves, cinnamon and cardamom – either sun them for a few hours or dry roast them lightly and then grind into a fine powder

Begun Pora/ Bengali Roasted Eggplant Mash ...only an only if you love mustard oil!!

Begun Pora (Bengali Roasted Eggplant Mash) …the first time I had this…ufff!!what a ruckus I had created..screaming…"kachha ?? kachha?? Nahinnn!!!!" ...and then, of course got hooked…I still prefer the Punjabi Baingan Bharta more , which is ‘cooked’ the second time round as well…but this one is a good option when you are feeling lazy – which you know by now, happens to me about 14 days a week!! J …oh!! Wait, almost forgot…you HAVE to love mustard oil to enjoy this…if you don’t or have preconceived notions about using it (without even trying it), stay away!!

Begun Pora (Bengali Roasted Eggplant)

Ingredients:

• Begun/Eggplant, 1 large (the fat round one) 
• Onion, finely chopped, 1 medium 
• Tomato, finely chopped, 1 medium
• Green chilies, finely chopped, as much or as little you can handle 
• Mustard Oil, 1 tsp + generous drizzle
• Fresh Coriander leaves, coarsely chopped
• Salt, to taste

Instructions:

Wash the eggplant and pat dry. Smear the skin with some salt and a teaspoon of mustard oil.

Roast the eggplant on an open gas flame till you have charred skin on all sides and it has sagged completely – you will have to keep on rotating the eggplant every few minutes. Or you could broil in the oven till charred –takes about 50 minutes to an hour depending on the size.

Let it cool completely and then discard the charred skin.

Mash the scooped out inside flesh well with a fork or with ‘clean’ hands.

Add in the chopped onions, chopped tomatoes, green chilies, coriander leaves, salt and mustard oil.

Mix well and let it rest for about 10-15 minutes.

Serve with hot rotis/chapattis. (I love mine spread on a hot toast)