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.

Moolor saag (fried radish leaves)

Posted by: Mala D


The humble saag occupies a pride of place in the Bengali thali. There are many varieties: spinach, brahmi, methi & the king of all - laal saag. Some resourceful bengali ladies even make delectable fare out of gobhi leaves & also radish leaves. This recipe comes to me from my ma-inlaw who in turn,got it from her mother.

Ingredients:
Fresh green radish leaves: 500 gms
Dry red chillies: 2-3 nos
Ginger: 2 inches
Mustard/refined oil: 1-1/2 tbsp
Wheat flour: 1-tsp
Water: 50ml
Salt: to taste

Method:
Wash the leaves thoroughly. Chop them fine & pressure cook on low flame till the pressure builds up & then turn off the flame ( no need to add water as there is water in the leaves. if you are still unsure then sprinkle a bit of water).
Grate the ginger finely.
Heat oil & temper with dry red chillies. Add the saag, taking care there is no water along with it as the oil will splutter. Toss for a while. Now add ginger & salt. Cover & cook till saag is soft. Now mix flour in a little water (if there is any residual water left in the cooker, add it. Now add it to the saag &  mix continuously till it gets a soft,creamy look. Serve hot with rice.

Note: This recipe tastes even better if you add 150 gms of spinach to the radish saag. Wash & chop the spinach very fine. Temper oil with chopped garlic & dry red chillies & saute the spinach for a while & then proceed with the recipe as written above.