A Bengali Twist

I have been meaning to do a post about this for some time.  And today, I got reminded and finally, got down to it. Actually, I read an article on a blog that I follow which pushed me. 

Do read this article. All about Kolkata and Panch Phoron

A few months back, I had to cook lunch for myself in very limited time. There was no time to cook separate dal and a sabzi. And there were just a couple of carrots, tomatoes and a small bharta baingan sitting in the fridge. So I made a combined dal-sabzi with a Bengali twist. And out of my experiment, was born a most beloved recipe - one which is versatile (you can use pretty much whatever you have lying around in your refrigerator's vegetable tray) and the template which generates outstanding results.

1. In a pan, heat mustard oil. Add a heaped tablespoon of paanch phoron, that godly mixture of everyday condiments.

2. Once the mustard seeds have crackled, add some bari or mangori (lentil dumplings). Fry them on medium heat until brown.

3. Add chopped tomatoes and salt. Cook until the tomatoes are mushy and the oil leaves the sides.

4. Add turmeric powder and red chilli powder. Cook for a couple of minutes.

5. Add whatever veggies you have handy. I have used eggplants + carrots ( cut into 2 or 3 solid pieces) + potatoes; ridge gourd + potatoes + carrots; bottle gourd + carrots + beetroot; squash + eggplants etc. And the results have been great every time.

6. Cover the pan and allow the veggies and the mangori to cook through.

7. Open the lid and cook for 5 minutes.

8. Add some tamarind pulp and cook for another 5-7 minutes. Cook more if you want an absolutely dry consistency.

9. Serve with rice or chapattis.

You guessed it . The Bengali twist here was the use of mustard oil in combination with the paanch phoron. Do try this recipe and I guarantee you will not be disappointed.