Producer: Mehak Pal Editor: Sujata Singh
From potol bhapa to bhapa chingri, here are some traditional bhapa dishes you must try.
The pointed gourds are marinated in a paste made from mustard seeds, poppy seeds, and yoghurt and then steamed to perfection. Serve it with plain steamed rice.
Boil eggs in water and later steam them in a mix made with mustard, coconut, and yoghurt.
Soak mustard and poppy seeds in water for some time. Blend these soaked seeds with water, grated coconut, green chilli, and salt. Pour the paste into a bowl and add turmeric, sugar and salt. Mix it well, add paneer cubes, and add green chillies and mustard oil. Close the box with a tight lid. Boil some water in a big kadai or flat vessel. Place the steel box inside it and let the dish cook.
Peel the potatoes and par-boil them in salted water, drain, and keep aside. Heat oil in a non-stick pan, adds the Bengali five-spice mixture, and dry red chillies. Stir it well. Pour this over the potatoes. Prepare the marinade in a bowl with mustard paste, curd, coconut paste, green chilli paste, and turmeric powder. Gently mix the potatoes into this marinade. Add the salt and lime juice. Put the potatoes on a steel plate, cover them with the banana leaves, and steam.
Soak mustard seeds in water. Shell and devein the prawns. Keep the heads intact. Strain the mustard seeds and add to a grinder jar with salt and green chillies. Add the sugar, turmeric powder, and chopped coconut. Transfer this mix into a microwave-safe bowl, add youghurt, and mix well. Fold in the prawns, top with mustard oil, cover the bowl, and microwave it.