Mosundori Xaakor Suruha (চুৰুহা: Soup)

INGREDIENTS

• Mosundori leaves (Houttuynia cordata) - 2 Bunches
• Mosur dail (Masoor lentil) - Half cup
• Paas Phooron - 1 pinch
• Garlic (Crushed) - 2 teaspoons
• Green chilly - 2-3
• Lemon juice - 1 tablespoon
• Salt, Turmeric powder and Mustard oil

METHOD

• Mix Mosur dail, Mosundori leaves, Salt and Turmeric powder together in a pressure cooker and boil in 3.5 cups water for 3 whistles
• Heat oil in a pan and add Paas phooron
• When the spluttering stop add crushed Garlic and stir fry until the colour become reddish
• Add the boiled ingredients to the pan and mix well
• Add the green Chillies and Lemon juice
• Serve hot

Konir logot Pura Bengena Bhaji

 

INGREDIENTS

• Brinjal - 1 (Medium)
• Egg - 1 (Whipped)
• Onion - 1 (Large)
• Garlic - 4-5 cloves (Crushed)
• Turmeric powder, Salt, Mustard Oil

METHOD

• Grill the Brinjal on fire, remove the burnt skin and cut to small pieces with a knife
• Heat Mustard oil in a pan and add Onion, fry till golden brown
• Add Salt and a little Turmeric powder, mix
• Now add Garlic, stir
• Add Brinjal, mix well and cook on low flame for 4-5 minutes
• Add the whipped Egg, mix well and switch off the heat immediately

Bilahir logot Maasor Tenga

Sour Fish curry with Tomato

INGREDIENTS

• Rohu fish - 250 grams (5 pieces)
• Tomato - 2 (Large)
• Potato - 2 (Medium)
• Paas Phuron - Half teaspoon
• Lemon Juice - 2 tablespoon
• Turmeric powder, Salt and Mustard oil

METHOD

• Marinate the Fish pieces with Turmeric powder, Salt and a tbsp of Lemon juice for an hour
• Heat Mustard oil and shallow fry the Fish pieces on both sides and keep aside
• In the same oil, add Paas phuron
• When the Paas phuron stop spluttering, add Turmeric powder and Salt
• Now cut and add the Tomatoes and Potatoes, fry till oil separates and Tomato starts to melt
• Add water and cover with a lid
• When water start to boil, add the Fish pieces, cover again and cook on low flame for 15-20 minutes
• Now add a tbsp Lemon juice, mix well and cook on low flame for another 5 minutes
• Serve with Rice