BY CHEF SABYASACHI NAG,
EXECUTIVE CHEF,
HOLIDAY INN KOLKATA AIRPORT,
A IHG PROPERTY
Bori Borar Suktani :….A Pure vegetarian classic from the Bengal cuisine .
INGREDIENTS :
Musoor Daler Bora – Mashed Boiled Musoor dal , with mustard oil , seasoning , green chilly , make a fried dumpling of it
Salt
Sugar
Milk
Ghee
White / Yellow Mustard Paste
Poppy seed Paste
Jeera Powder
Ginger / Green Chilly / Jeera Paste
Green Chilly slitted
Drumstick
Moong Dal Bari
Sweet Potato
Potato
Brinjal
Karela
Raw Banana
Raw Papaya
Panchphoron
Bay leaf
Mustard Oil
Garam Masala Powder
METHOD :
Wash and Cut the all veggies in wedges , fry in oil separately , Make paste of Poppy seed , make paste of mustard , make paste of – Ginger , green chilly and Jeera.
Fry both the Moong bari and Masoor daler Bora and keep a side .
Now heat a pan , put oil , add Panchphoron , bay leaf , add ginger chilly and Jeera paste , cook it nicely slow down the heat so that it should not stick or burn . Add Poppy seed paste cook nicely , add gently mustard paste , don’t over cook or else it will make more bitter , add all vegetables , saute for while add water and warm milk, bring it to boil , add salt and sugar , add raw mustard oil and ghee too . finish it will freshly grounded Jeera and little Garam masala powder . At the last add the Fried
Daler Bori and Bora . Excellent to have with Garam Safed Chawal .
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