Hello everyone! Hope everyone is doing good!
Festive season has begun in India, and currently Navratri is going on. Navratri literally translates to ‘nine nights’. It is a Hindu festival where people across the country worship different avatars of goddess Durga.
In several parts of India people keep Vrata (fasting). During this time, people tend to eat pure vegetarian food, excluding onion and garlic. So this recipe is perfect for all the readers if you are looking out to try something without these ingredients.
About Bengali cuisine, frankly I have never tasted authentic Bengali food, but have heard some awesome stuff about how good it really is! Fortunately I met a lovely person, Ujjaini Majumdar on my FB foodie group, who hails from Bengal, and settled in Philadelphia . I learnt this particular recipe from her, and couldn’t wait to try it! Thanks so much dear for sharing this recipe 🙂
It turned out to be absolutely delicious! I’m sure I will be badgering Ujjaini to teach me more of this lovely cuisine until I finally do get to try some , hopefully at her place 🙂
For the spice mix- To grind
5 dry red chillies
3 bay leaves
6-8 green cardamom
3 one inch piece of cinnamon
Other ingredients –
24 oz baby potatoes (About 20-25 baby potatoes)
2 teaspoon cumin seeds
3 tablespoons ginger paste
2 teaspoon of chopped cilantro stems
pinch of asafoetida (hing)
2 teaspoon red chilly powder
2 teaspoon coriander powder
2-3 green chillies, slit lenghtwise
4 large tomatoes, finely chopped
2 tablespoon mustard oil/ vegetable oil
1 teaspoon sugar
salt to taste
- Pressure cook the baby potatoes until fork tender. Peel and set aside.
- In a pan, dry roast all the spices mentioned under For the spice mix- To dry roast and grind . on low heat until aromatic, Cool and grind to a fine powder , set aside.
- In a heavy bottomed pan/ kadai, heat oil on medium heat.Once the oil is hot enough, add the prepared spice mix ( leave a pinch of the spice mix to be sprinkled in the end) and the cumin seeds. Let the cumin seeds crackle, take care not to burn the spices ( Alternatively you can also add the whole spices instead of grinding them to a fine powder, roast in oil until aromatic)
- Add the tomatoes and a pinch of hing and the chopped cilantro stems.
- When the tomatoes soften, add the ginger paste along with the chilly powder and coriander powder along with 1/4 cup water.Add one teaspoon of sugar.
- When all the masalas are fried properly and you see oil separating add the chopped green chilles.
- Add the boiled potatoes and mix well with the above masala.
- Add about a cup of water , season with salt, mix well.
- Cook covered for about 20 minutes on low heat or until desired thickness of gravy, sprinkle the remaining ground spice mix, mix well, garnish with chopped cilantro, serve hot with paratha, roti or rice.
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