Lau Khoshar torkari (curried bottlegourd peel)

Submitted by: Mala D

Sometimes looking at the fresh, smooth green peel of the bottlegourd, it seems such a waste to throw it away! At such times, this recipe comes handy as Bongs don't like wasting any edible part of any veggi. I still remember the delicious curry my didu (granny) made using potato peels & roasted poppyseeds(not paste). Even in those old times, our grandmothers knew the nutrient qualities contained in the peels & didn't just throw them away. How this new generation misses their conventional wisdom & their homespun recipes:((

Ingredients:
Peels from a 700 gms Lau

Potato: 1 medium/small
Onion: 1 small
Garlic: 2-3 cloves,minced
Mustard oil/refined oil: 2 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Fried dal vadis: 4-5 nos
Nigella seeds: 1/2 tsp

Method:
Peel the skin from the lauki a bit thickly, ie the peel should contain little of the fleshy part of the lau. Wash & chop it into 2 inches long thin rectangle pieces. Peel & cut the potato into likewise shape. Wash & drain properly. Heat the oil, fry the vadis in them till done. Take them out. Temper the same oil with kalonji seeds & add the minced garlic, when it's a little brown add the chopped onion & fry a bit. Now add the lau peels & potato pieces. Toss well. Add salt,sugar & spices,mix well. Cover & cook on low flame. If needed keep sprinkling little water from time to time. Add the dal vadis when done. Serve hot with rice.

Note: you can also make this using 2-3 tbsp of posto paste while frying the vegetables or roasted poppy seeds (1 tbsp) while cooking it. If posto is not available then add a tbsp of mustard paste towards the end of cooking. There should always be variety in cooking even if you are cooking the same thing.

Moolor chenchki (dry radish curry)

Submitted by: Mala D

Technically,a chhechki means a veg preparation of tiny/grated pieces of one or more vegetables & even the peels of potato, bottlegourd, pumpkin or potol are used to prepare this homely yet tasty dish.You may not find it on the menu of fancy restaurants, infact  in order to taste it, you need to be invited to a Bong's home & into their hearts, for them to feel comfortable enough to share this everyday meal with you:-)

Ingredients:
Radish: 1 large
Carrot: 1 medium
Dry red chilli: 2nos
Mustard seeds: 1/2tsp
Refined oil: 2-1/2 tbsp
Turmeric powder: 1tsp
Red chilli powder: 1/2tsp
Salt: to taste
Sugar: 1/2tsp
Corriander leaves: a few sprigs
Dal vadis: 5-6

Method:
Wash, scrape & roughly grate the radish. Wash,scrape & finely grate the carrots.
Heat oil & fry the dal vadis well. Take out & soak in warm/hot water. Temper the same oil with mustard seeds & dry red chillies & add the grated radish & carrot. Mix well, add the salt, sugar & spices. Cover it & cook on low flame. Add the vadis & cook till done. You may also crumble them. Add chopped dhania patti & serve hot with rice.


Note: You can also make it without the carrot. Sometimes the radish is not sweet tasting & using carrots, offsets that, it also gives a nice colour.

Asparagus with mustard

Posted by: Chitra D


I have had sauted, steamed asparagus and liked it, but it did not have the bengalee zing to it. And as bengalees we like to add mustard and coconut to everything, so that is what I did. Try it for yourself and see!


Ingredients:
Asparagus: 1 lb, 1/2 kg. Cut into 1 cm lengths. Use only the soft stem.
Green Chilli's: 3, slit in the middle
Oil: 1 1/2 tbsp
Mustard oil: 1 tsp
Kala Jeera: 1/2 tsp
Mustard seeds: 2 tbsp made into a paste
Haldi: 1 tsp or less (depends on strength)
Salt: to taste
Grated coconut: 1 1/2 tbsp
Sugar: 1 tsp




Method:
1. Make a paste with the mustard seeds, coconut and 2 green chillies
2. Heat the oil in a skillet, add the kala jeera and green chilli
3. Add the asparagus, haldi and salt
4. Saute it for a minute. Cover and cook for 3 - 4 minutes, should be el dente, don't over cook
5. Add the mustard and coconut paste, sugar and cook it for a minute or two
6. Turn off the flame, stir in the mustard oil


Serve with hot rice.

Mulor Chenchki (Sauted Radish)

Posted by: Chitra D


I love mulo (radish) dishes, mulor daal, mulor chechki, mulor diye maach etc. Mulo is also standard ingredient in all chochoris. Unlike in northern India, raw mulo is not that popular, especially when you are expecting genteel company.


Ingredients:

Mulo: 2 large ones, about 1 kg. Peeled and roughly grated
(Red) Green Chilli: 3, slit in the middle
Dhania patta: half cup, chopped
Oil: 1 1/2 tbsp
Haldi: 1 tsp
Kala jeera: 1 tsp
Salt: to taste
Sugar: 1 tsp


Method:
1. Heat the oil in a skillet, add the kala jeera and green chilli
2. Add the grated mulo, haldi and salt
3. Saute it for 3 - 4 minutes, until the mulo cooks
4. Stir in the sugar
5. Turn off the flame, add the dhania leaves and mix gently


If you have kolai daal vadi (not hing vadi), fry it separately, crumble it and add at the end.


Enjoy with rice