7 names and 7 Bengali Side dishes (Bhaja and Bata)

Recipe

- Cook your rice as you normally would. Long grains, steaming hot and fluffy

Fry in this order :
Bhaja no. 1 - Narkel(Coconut) Bhaja
- Cut off thin slices of fresh coconut, and chop the slices into smaller pieces.
-In a hot pan, add 1/2 tbsp mustard oil, 1/4 tsp nigella seeds and the coconuts
- Add a pinch of salt. Fry for 4-5 minutes until the edges are golden

Bhaja no. 2 - Aloo(potato) bhaja
- Slice the potato, with skin on but washed, into thin circles
- in a pan add 1/2 tbsp mustard oil, 1/4 tsp nigella seeds, 2 dried red chilies and temper them. Add in the potato slices after 30 seconds
- add 1/4 tsp of turmeric
- Fry until the edges start to get brown-ish, add salt and 1 tbsp of poppy seeds

Bhaja no. 3 - Kumro (Pumpkin) Bhaja

- The process is similar to aloo bhaja, except, do not add poppy seeds at the end. and make sure to add 1/4 tsp sugar for the amount I have used

Bhaja no. 4 - Uchche (Bitter melon) bhaja

- Same process, but I used paanch phoron, instead of nigella seeds. No turmeric is required here and no salt.

Bhaja no. 5 - Match(fish) Bhaja

- Marinade your fish with turmeric, salt and mustard oil for 15 minutes. and deep fry in piping hot oil.

Bhaja no. 6 - Shaak/Saag(Left greens) Bhaja

- I have used spinach here. Chop it up. Slice up 5 cloves of garlic as well.
- In 1 tsp hot oil, add 1/4 tsp mustard seeds, 1 dry red chilies, and the garlic cloves.
- When the garlic cloves are golden, add in the spinach.
keep stirring for 2 minutes. Add salt and sugar along with a pinch of turmeric
- Cook for another 3-4 minutes until some of the water from the Shaak has evaporated away

Final side dish - Poshto (Poppy seed) bata (ground)

- In a grinder soak 4 tbsp poppy seeds for 30 minutes
- drain the water and add 3 tbsp water and 4 green chillies
- add 1/4 tsp salt and blitz it until it is a smooth paste
- It can be eaten raw, as it is.

All my love, Feashts

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