Brinjal n jaggery(gur)

Ingredients

1. Small brinjal - 4 nos
2. Fresh coconut grated - 1/2 cup
3. Jaggery - 1/4 cup
4. Whole red chilly -2 nos
5. Roasted peanut - 1/5 cup( roughly grounded)
6. Mustard oil for pan frying
7. Salt to taste

Method

Heat oil in a pan and stir fry the brinjals for some time. Remove  from pan. In the same oil add whole red chilly and allow it to crackle.now add coconut,peanuts and stir fry for a minute . Add brinjals,salt,jaggery and small amount of water,cover and cook until the brinjals are thoroughly cooked.Garnish with some peanuts and serve hot.

Tomato,date,mango pulp bar chutney-Traditional Bengali recipe

Mango pulp bar popularly called Aamshotto in Bengali is delicious and gives a unique taste to the recipe.

Ingredients

1. Tomato - 500gms( diced)
2. Dates - 1 bowl ( deseeded)
3. Mango pulp bar - 100gms
4. Sugar - 50 gms( feel free to add more for more sweetness)
5. Mustard seeds - 1 tsp
6. Panch phoron powder - 2tsp( roast panch phoron with one whole dry red chilly and grind)
7. Turmeric powder - 3/4 tsp
8. Salt to taste
9. Mustard oil - 2 tsp
10. Whole red chilly - 2 nos

Method

Heat oil in a wok and add mustard seeds,whole red chilly and allow to crackle. Add tomatoes and cstir fry for some time. Mix in salt and turmeric powder,cover and cook till the tomatoes are half done. Next add mango pulp bar and dates and cover and cook till the tomatoes are thoroughly cooked. Now add sugar and allow to dissolve completely. In the end add the roasted powder and give a final stir. Serve chilled or at room temperature.

Chuno macher jhaal-Small fish cooked in mustard paste(traditional Bengali recipe)

Ingredients

1. Chuno Mach (small fish) - 500gms
2. Mustard paste - 4tsp(add more for more pungency)
3. Panch phoron - 1tsp
4. Turmeric powder - 1/2 tsp
5. Ginger paste - 1 tsp
7. Green chillies - 4 nos
8. Salt to taste
9. Mustard oil for pan frying

Method

Rub the fish with salt and turmeric powder and keep aside for 15 mins. Heat oil in a pan and fry the fish from both sides until golden brown. Remove from pan. In the same oil add panch photon,green chillies and allow to splutter. Add ginger paste,turmeric powder and stir fry for 10 seconds. Add some water in the mustard paste to form a solution and mix in to the pan. Add the fish,salt and cover and cook for 1 minute. Turn over the side of the fish and cook for 30 secs approx. lastly add 1 tsp of mustard oil ,give a final stir and switch off the flame. Serve hot with steamed rice.

Note - This is the basic fish recipe,so try with any other fish also like rohu,katla.

Panch phoron comprises of mustard seeds,fenugreek seeds,cumin seeds,nigella seeds,fennel seeds