Thekera tengar joolot dailor bor

INGREDIENTS

·       2 cups split red lentils, washed and soaked in water for an hour

·       1 teaspoon flour

·       1 1/2 tablespoons mustard oil

·       1 small onion, finely chopped

·       1 whole red chilli

·       1/2 teaspoon paaas puron

·       1 bay leaf

·       6 pieces thekera (or kokum), soaked in water for hour

·       1/2 teaspoon sugar

·       salt to taste

·       2 pinches turmeric powder

·       Oil for frying

1.     Grind the soaked lentils with 1/2 cup water. Add pinch of turmeric powder and salt.

2.     Heat oil. Deep fry dumplings of lentil paste and cook till golden crispy on all sides. Drain excess oil.

3.     In another pan heat oil. Splutter pass puron, red chilli and bay leaf. Add onion and thekera pieces. Saute till onions are soft and transparent.

4.     Add water and simmer for a minute. Add flour paste to make curry thick.

5.     Add boras / fritters to the hot curry before serving.

6.     Serve Thekera tengar joolot dailor bor with rice.

Bhendi Sorsori

·       4 cups bhendi / okra, halved

·       2 tablespoons oil

·       2 tablespoons thick mustard paste (paste of soaked mustard seeds)

·       1 teaspoon ginger paste

·       2 green chillies, slit

·       1 whole red chilli, halved

·       1 bay leaf

·       1/2 teaspoon paas puron

·       1/4 teaspoon turmeric powder

·       salt to taste

1.     Heat oil. Splutter paas puron, bay leaves and red chillies.

2.     Add bhindi and stir fry. Add turmeric powder and cook for 10 minutes. Stir in between.

3.     Add mustard paste, ginger paste and green chillies. Stir. Cook on low heat for about 5 minutes till gravy thickens.

4.     Remove as bhendi is coated with mustard paste. Serve Bhendir sorsori hot with roti.

Jackfruit curry

INGREDIENTS

·       500 grams Kothal, small tender, peeled, cubed and blanched

·       3 tablespoons mustard oil

·       3 potatoes, peeled and halved

·       2 onions, medium, chopped

·       1 ginger, inch long

·       8 cloves Garlic

·       1 teaspoon cumin seeds

·       2 bay leaves

·       2 Green chillies

·       1/2 teaspoon turmeric powder

·       1/2 teaspoon red chilli powder

·       1 teaspoon coriander seed powder

·       1 teaspoon garam masala

·       Salt to taste

1.     Grind onion, ginger, garlic and green chillies. Keep paste aside.

2.     Stir fry potatoes and blanched jackfruit / kathal along with salt and turmeric. Keep aside.

3.     Heat oil. Splutter cumin seeds and bay leaves. Fry ginger garlic onion paste along with salt and turmeric.

4.     Add kathal and potatoes. Add remaining spices. Stir fry till all spices are coated. Add water and cook for 10 miuntes till potatoes and kathal are cooked.

5.     Serve Kathal sabji with hot loochi /poori

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