Dheki-r Saag

      
                              

Dheki-r Saag

Dheki saag looks quite like fern and come in bundles in eastern part of India.
You will need two bundles. Remove the stems and discard. Break off the soft top portion of the stem and the leaves and chop them. Wash the saag very well and drain off water.

 Ingredients:

Dheki Saag  2 bundles

Green Chilly,slit 2-3

Methi Seeds

Dry red chili- 12 pieces.

Roasted hyacinth bean dry seeds (sheem-r shukno bichi)

Potato 1 mediam

Brinjal 1small

Refined Oil 4 tbsp

Turmeric Powder 1/2 tsp

Salt as per taste

Method:

Wash under running water. Drain off the water and Chop the saag. Make small cubes of 1 large Potato or 1 medium Brinjal.

Roast the hyacinth bean dry seeds (sheem-r bichi) then boil with salt until become soft , now peel the skin and keep aside.

Now heat 2 tbsp refined oil in a wok and fry the brinjal pieces and remove . Do the same with the potatoes till golden.

Now again heat 2 tbsp refined oil and add methi seeds and dry red chili. Now add the saag and stir it for some time. Add the turmeric powder and salt. Mix all well. Then add the roast the hyacinth bean dry seeds (sheem-r bichi), fried brinjal and green chili and cover. Let the saag cook in its own juices.

Remove cover and cook stir frying till the saag mixes well with the soft brinjal cubes and dry been seeds. Serve with plain rice.
 
Author : Manna Majumder

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Sheem-Bori Chorchori

            

Sheem-Bori Chorchori

Sheem-Bori- chorchori (Hyacinth bens and sundried lentil dumplings )  is a very typical Bengali dish. chorchori  means when you combined 2 or 3 vegetable with  mustard paste and  Bori (fried lentil dumplings)  with aromatic spices, the dish called chacchori.  But here I did not use mustard paste for this recipe. You will hear about various types of charchori all the time in Bengali cuisine and  is very flavorful and unique in taste.

Chorchori has a wide range from pui chorchori (Malabar spinach medley ), Sojne chorchri (Drumstick Medley),  Palong Shaak-er Chorchori (Spinach  medley) to sheem chorchori (Hyacinth bens medley).

Ingredients:

200gm Hyacinth bens / Mangetout (Sheem) (Washed)

1 or 2 Green Chillies

3-4 tablespoons of Oil : Sunflower oil/ Mustard oil (preferred)

Bori(sundried lentil dumplings): 10-15 pcs

Turmeric powder (Halud/Haldi): 1 tea-spoon

Red chili powder : ½ tes-spoon

Methi seeds(Fenugreek seeds) / Panch phoron– 2 pinch

Bay leaf -2 piecies

Coriander leaf

Sugar: 1/2 tea-spoon (optional)

Water

Salt to Taste

Method:

Dice the sheem in small pieces and keep it aside.

Heat oil in a frying pan and fry the bori until they start getting little red but make sure they are not burnt.

Now add some more oil and add  the methis seeds / Panchphoron to fry little bit. Also, add the dry red chilies and bay leaf at this time.

Then, add both sheem along with turmeric powder, chili powder and salt and mix well to cook by itself. Put a lid over the frying pan to cook and soften faster.

Cook in low medium flame/low medium heat and check regularly for 15-20 minutes whether the vegetables have softened well.

Now add the fried bodi and mix well with little water to just cover them and again put a lid over the frying pan to cook and soften faster. Add the sugar and mix them well. Keep it on the heat and keep mixing until it stuck at the base.

The food is now ready. Garnish with coriander leaf and served.
Author : Manna Majumder

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Danta Narkol (Green Stem curry with Coconut)

           

Danta Narkol (Green Stem curry with Coconut)

Ingredients:
2 -3 pieces danta( green stem)
1 cup Grated Coconut

½ Teaspoon fenugreek seeds
1 Teaspoon Turmeric Powder
½ Teaspoon Sugar
1 Bay Leaf
2 Oil for frying
2 Tablespoon oil
1 Cup coconut water
4 pieces green chili (slit)
Salt to test.

                              

Instructions:

Cut the danta (green stem) in a small round shape.
Wash and steam the danta (green stem) with little Turmeric and Salt, keep aside
Heat Oil in a deep bottom Wok or Kadai.
Add the bay leaf and fenugreek seeds. Let it crackle.
Now add the grated coconut and sauté the coconut till light golden.
Add the steamed danta (green stem) and sauté it for two minute.
Add turmeric, green chili (slited), sugar and salt, stir well to mix it thoroughly and cook for 2-3 minutes on high heat.
Now lower the heat and the coconut water , cover and simmer for 10 minutes or till the danta  are soft
Remove the cover and check for seasoning.

Serve hot with Pulow, Rice or Luchi.