Mulo shaak-er Charchari and another shak charchari repost (Bengali Style Raddish Green dish and one Leafy Green recipe repost)12:44 PM
Produce of my Garden.
Form yesterday I have started a weeklong detoxification and weight loss program. Its quite strict and this is the first time I am following one such regimen. Everyone in the family think that I should have started this long ago but the procrastinating me have been avoiding this for 6 months. But now as the biggest festival of Durga puja is approaching I cant deny it any more…atleast if I wish to look presentable during puja, this is high time to kick start the weight loss program. Yesterday I resisted to blog hop as your mouth watering pictures will make me loose patience. But today am more stable and with a strong mind am going to visit all you lovelies to see your yummilicious dishes.
The dishes that I am sharing today are the everyday dishes that you will find in all Bengali families. One is the mulo shaker charchari (raddish greens in mustard paste) and another is the ….which I shared on my very first post. But reposting it, as I believe hardly anybody might have seen that. Both these recipes are very versatile, you can replace the vadis with prawns or fish oil or small fishes or can give it a miss altogether. This is how my Maa cooks it.Am giving the old recipe first as that is more detailed.
Shaaker tarkari (shaag/ leafy vegetable medley)
Note shaak (sorry as I don’t know the English name of this) these are sold in a bunches (as we call it ‘aanti’.) Am not sure about its weight but guess it would be 150 gms or so.
Jhinge (ridged gourd): 1 small, piece as in picture
Potato: 1 small
Brinjal: 1 small
Bori (wadi): 6 pieces
Onion: 1 small sized
Onion: 1 small sized
Paanch foron: ½ teaspoon
[I have seen many a Bengali argue on what acyually are the five ingredients of Paanch forn. I checked in my paanch foron they are methi (fenugreek), mouri (fennel seeds), jeera (cumin seeds), kalojeere (kalounji or onion seeds) and randhuni(I don’t know its English name sorry.)
Dry red chilly: 1 piece
Oil: 1 teaspoon
Salt: as per taste
Salt: as per taste
Mustard paste: 2 teaspoon Mix in a cup of water and keep aside.
(In Bengal to make our masala paste we mostly use shil nora or shil batta in Hindi (mortar and pestle). but here I use my Mixie for all the dry and wet grinds. Though I have a chutney jar in the set still it’s difficult to make finer paste with less amount. So I just store the excess in an airtight container in the fridge.
When I got married and came to Bangalore for the first time Maa gave me some mustard powder to use in cooking till I get my mixie. Though the taste is not as good as freshly ground mustard paste but still could be a good option if you don’t have any tool for grinding and is very convenient as well. She generally sundry the mustard seeds for a whole day and then makes fine powder in the mixie. Once you have this all you need to do is add water and make a paste.
Pick and wash the shaag thoroughly and then finely chop them as finely as you can.Without peeling cut the potatoes in small pieces lengthwise.Lengthwise cut the jhinge and egg plant in small pieces.Slice the onion.keep everything separate.
Fry the bori and crumble a lil bit. (bori soaks a lot of oil to avoid that first dry roast the bori and then add lil oil to make it crispy)
Heat oil in a pan. (With time I have learnt that when cooking with mustard paste its best to use mustard oil. If you don’t want to do so just mix a few drops of mustard oil in you regular cooking oil to get the best flavor). Temper with paanch foron and dry chilly. Once crackle add the sliced onions. Sauté till the onions are lightly browned.
Add all the vegetables, salt and turmeric. Mix well on a low flame and cover. It will take some time, as a lot of juice will come out from the vegetables. Check from time to time and stir well to prevent it from sticking to the bottom.
When the veggies are tender and there is very little or no water in the pan add the mustard mix. Mix well, cover and cook on medium flame.
When it starts to boil add the fried wadi. Give it a good stir.
When all the veggies are coated with the gravy, mix a few drops of mustard oil and serve with steamed white rice.
For the Raddish greens take the tender leaves of the vegetable. I cooked this dish with the crop from my garden. I sowed the seeds too close and some radishes dint grow that big like the others. So I chopped the small radishes with the greens…I believe this has enhanced the taste.
Mulo Shaak-er Charchari
Raddish greens 1 bunch (finely chopped 3 cups)
Egg Palnt: ¼ of a medium sized
Potato: 1 medium
Onion: 1 small
Green chillies: 2
Panch Foron: ½ tsp
Mustard aste: 11/3 tsp
Oil: 1 tsp (+ 1 tsp if using bori or shrimp)
Mustard oil: ½ tsp (optional)
Chop the raddish greens finely and soak in water for 10 minutes.
Chop the onion and set aside.
Wash and cut the potato (don’t remove the skin) and eggplant in thin long wedges.
If you are using the prawns then smear some salt and turmeric and keep aside.
Heat the oil and fry the bori or shrimp till golden. Keep aside. (I prefer to either chop the shrimps in small pieces or grind it with the mustard. You can also add it as it is.)
In the same oil add the panchforon and chillies. Once they splutter add the onion and fry till light brown.
To this add the chopped greens along with the veggies. Mix well with salt and turmeric. Cover and let it cook in its own juice. Keep the flame on low.
Once the water from the vegetables dries up add the mustard paste mixed with 2/3 cup water. Mix well and check the seasoning.
When it boils add the boris, it will soak a lot of water so keep an eye on it.
Once the water dries and the veggies are cooked pour the ½ tsp mustard oil from top. Mix and serve with hot steamed rice.
A Homemaker’s Note:
The consistency for both these dishes would be coating gravy or what we call ‘makha makha’ in Bengali. So please adjust the amount of water accordingly.
Also adjust the amount of mustard paste as per your taste.
These bowls of green Charcharis are off to Ayeesha's CWS: Nigella Seeds started by the very creative Priya.
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