RAG Demo

Tag: Everyday bengali

  • Begun Bhaja

    Begun bhaja is the simplest of Bengali fries and one of the most loved. A plate of hot rice, dal and a slice of fried brinjal is everyday comfort, and begun bhaja is also one of the five fries traditionally served at Saraswati Puja and with khichuri on rainy days.

    Large round brinjals are cut into thick discs, scored, coated in a dry rub of turmeric, chilli powder, salt and a pinch of sugar, and shallow fried in mustard oil. The outside turns brown and slightly crisp while the inside goes soft and custardy. Some families dust the slices with a little rice flour or besan for extra crunch.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time15 minutes
    Total time30 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsbrinjal / mustard oil / turmeric

    Ingredients

    • 1 large round brinjal (about 400 g)
    • 1/2 tsp turmeric powder
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp sugar
    • 3/4 tsp salt
    • 1 tbsp rice flour (optional, for crispness)
    • 5-6 tbsp mustard oil

    Method

    1. Cut the brinjal into 1.5 cm thick round slices. Lightly score both sides of each slice in a criss-cross pattern so the spices penetrate.
    2. Mix turmeric, chilli powder, sugar and salt. Rub the mixture evenly on both sides of every slice and leave for 10 minutes. The slices will release a little moisture.
    3. If using rice flour, pat a thin dusting on both sides of each slice and shake off the excess.
    4. Heat mustard oil in a flat frying pan until it smokes, then reduce the heat to medium.
    5. Place the slices in a single layer. Fry for 4-5 minutes until the underside is deep golden brown.
    6. Flip, add a little more oil around the edges if the pan looks dry, cover and cook on medium-low for 3-4 minutes until a knife slides through the centre easily.
    7. Remove onto a plate and serve immediately while the edges are still crisp.

    Tips

    • Brinjal soaks up oil quickly; resting the salted slices first draws out moisture and means they absorb less.
    • Covering the pan after flipping steams the centre so the slice is cooked through before the outside burns.
    • Choose a brinjal that is heavy and glossy with few seeds.

    Serve with

    Hot rice with masoor dal, or with khichuri on a rainy day.

  • Aloo Posto

    Aloo posto is everyday Bengali food at its most comforting. Poppy seeds, or posto, became central to the cooking of the Rarh region – Bankura, Birbhum and Burdwan – in the nineteenth century, when opium cultivation under the British left the seeds cheap and plentiful. Families there still eat some form of posto almost every day.

    The dish is pale, creamy and nutty, with only green chillies for heat and a last drizzle of raw mustard oil for bite. Potatoes cut into cubes soak up the paste until it coats them thickly. It is eaten as part of a traditional lunch after a bitter shukto and before the dal, mixed into hot rice with a squeeze of lime.

    At a glance

    RegionWest Bengal
    CuisineBengali
    DietVegan
    CourseSide dish
    Prep time15 minutes
    Cook time20 minutes
    Total time35 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientspotato / poppy seeds / green chilli / mustard oil

    Ingredients

    • 4 medium potatoes (about 500 g), peeled and cut into 2 cm cubes
    • 5 tbsp white poppy seeds (posto)
    • 4 green chillies (2 for paste, 2 slit)
    • 3 tbsp mustard oil
    • 1/2 tsp kalonji (nigella seeds)
    • 1/4 tsp turmeric powder (optional)
    • 1/2 tsp sugar
    • 1 cup water
    • Salt to taste

    Method

    1. Soak the poppy seeds in warm water for 30 minutes. Drain and grind with 2 green chillies and 2-3 tbsp water to a smooth, thick paste. Stone-ground on a sil-nora is traditional; a mixer works if you grind in bursts and scrape down often.
    2. Heat 2 tbsp mustard oil in a kadhai until it smokes, then lower the heat to medium. Add the kalonji and slit green chillies and let them sizzle for 10 seconds.
    3. Add the potato cubes and turmeric if using. Stir-fry for 4-5 minutes until the edges look lightly translucent but not browned.
    4. Add salt and 1 cup water, cover and cook on low-medium heat for 8-10 minutes until the potatoes are just tender and most of the water has been absorbed.
    5. Stir in the poppy seed paste and sugar. Cook uncovered on low heat for 3-4 minutes, stirring gently, until the paste thickens and coats the potatoes. Add a splash of water if it gets too dry.
    6. Turn off the heat and drizzle the remaining 1 tbsp raw mustard oil over the top. Mix lightly and serve warm.

    Tips

    • Do not cook the posto paste for long – once it loses its moisture it turns grainy and slightly bitter.
    • Add a few pieces of jhinge (ridge gourd) or onion along with the potatoes for the popular variations jhinge aloo posto and peyaj posto.
    • Poppy seeds are restricted for import or carriage in some countries; check before travelling with them.

    Serve with

    Hot steamed rice and masoor dal, with a wedge of lime.