BEGUN PORA (mashed roasted brinjal- spicy)

BEGUN PORA (Baigan ka bharta)

Ingredients of this recipe:

-1 medium Baigan ( Begun / eggplant)
-1/2 cup Cooked green peas
-1 Finely chopped onions
-1 Finely chopped tomatoes
-1 Finely chopped green chilli
-1/2 tsp Red chilli powder (Optional)
-1/2 tsp Garam Masala Powder
-1/4 tsp Turmeric Powder
-3 tbsp Vegetable oil
-Salt to taste
-Chopped green coriander leaves for garnishing

Method to make this dish : 

BEGUN PORA (Baigan ka Bharta ):

 * Brush begun /baigan (eggplant) with oil and roast it on a gas burner over slow to medium heat placing it over a wire mesh.
 * Frequently turn the Begun/ eggplant upside down, until fully roasted.
 * Once done, hold it under cold running water or in a bowl full of water.
Cool it and peel off the blackened skin.
 * Mash the flesh thoroughly.
 * Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat
until light golden brown.
 * Add red chilli powder , turmeric powder, garam masala and salt and stir.
Add tomatoes and cook until tender.
 * Add green peas and mashed begun /baigan (eggplant). Stir well.
Fry the baigan bhartha for 5-7 minutes over medium heat.
 * Garnish the baigan bharta with green coriander leaves and serve hot with garam garam tawa roti.

BHETKI MACHHER PATURI

Bhetki paturi or mustard seasoned bhetki wrapped in plantain leaves

Bhetki machher paturi meaning fish seasoned with spices wrapped in banana leaves and then steamed, smoked or baked over a charcoal fire. This dish has its origin in Dhaka but now has become one of the signature dishes of Bengali cuisine. Use of banana leaves is very well-known in Asian cuisine specially in Thai cuisine where they uses the banana leaves to wrap the chickens and even in Caribbean cuisines. Other well-known similar dish is Parsi Patra ni machchhi.

                                                                   Bhetki paturi

How to prepare :

Ingredients:
Bhetki (Bekti) fish fillet: 10
Mustard paste (yellow): 3 tbsp
Mustard oil: 2 tbsp
Green chili paste: 1 tsp
Green chili: 10 (slit length wise)
Onion seeds (kalonji): 1/2 tsp
Turmeric powder: 1 tsp
Salt to taste
Banana (plantain) leaves: few

Method to prepare: Combine the mustard paste, green chili paste, turmeric powder, salt and one tablespoon of mustard oil. Blend it very well and sprinkle the onion seeds over it. Generously coat each of the fish fillet with it and keep aside for half an hour.

Meanwhile dip the banana leaves in lukewarm water for few seconds to soften the string so it can be easily folded without tearing it down.

Now place the marinated fish fillet with one green chili on a banana leaf and fold the leaves properly to make an envelope or packets. Tie the packets with a thread or seal it with a wooden toothpick. In the same way make ten packets.

Next take a frying pan and grease it with remaining oil and place one large banana leaf over it so that it cover the base of the  pan. Place all the fish packets side by side and cover the pan with a tight lid so that steam cannot escape from it.

          Bhekti paturi or mustard seasoned bhetki wrapped in plantain leaves

Cook on low heat for 5-7 minutes. After that turn each of the packets upside down and again cook the other side on low heat for 5-7  minute.

Remove the lid and transfer the paturi to a serving dish. Unwrap the bhetki machher paturi and let the subtle flavour of mustard and banana filled your senses. You can also prepare this delicacy using your Microwave oven.

Enjoy this mouth-watering and healthy dish!