Assamese Duck Curry with Ash Gourd, Bengali Luchi and Bengena Bhaji

Ingredients

• 2 cup Maida (also known as all-purpose flour)
• 2 tbsp Ghee (melted, for the dough (moyan))
• 0.75 tsp Salt
• 1 tsp Sugar (helps with a soft texture)
• 0.5 cup Warm Water (adjust as needed)
• 2 cup Vegetable Oil (for deep frying)

Instructions

1. 1

   Prepare the Dough (10-12 minutes)

   • In a large mixing bowl, combine the maida, salt, and sugar. Whisk them together to ensure even distribution.
   • Pour the melted ghee over the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for soft, flaky luchis.
   • Gradually add warm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes until you have a smooth, pliable, and semi-soft dough. It should be firm but not hard, and not sticky.
2. 2

   Rest the Dough (30 minutes)

   • Cover the dough with a damp kitchen towel or a lid.
   • Let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, which makes the luchis easier to roll and helps them puff up perfectly during frying.
3. 3

   Divide and Roll the Luchis (10 minutes)

   • After resting, knead the dough again for one minute to smoothen it out.
   • Divide the dough into 16 equal-sized small balls. Roll them between your palms to make them smooth and crack-free.
   • Apply a drop of oil to your rolling surface and rolling pin. Take one dough ball and roll it into a thin, even circle about 3-4 inches in diameter. Avoid using dry flour for dusting as it will burn in the oil.
4. 4

   Fry the Luchis (15 minutes)

   • Heat the oil in a deep kadai or pan over medium-high heat. To check if the oil is ready, drop a tiny piece of dough into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
   • Carefully slide one rolled luchi into the hot oil. It will sink and then float up.
   • As it floats, gently press the center with the back of a slotted spoon. This encourages it to puff up completely like a balloon.
   • Once puffed, flip it over and cook for another 15-20 seconds. Luchis are traditionally pale white or a very light cream color, not golden brown.
   • Quickly remove the luchi from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Immediately

   • Repeat the frying process for all the remaining luchis.
   • Luchis are best enjoyed hot and fresh, right out of the kadai. Serve immediately with your favorite curry, such as Aloo Dum, Cholar Dal, or Kosha Mangsho.

Ingredients

• 1 large Eggplant (about 400-500g, also known as Brinjal)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to your spice preference)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, for caramelization and balancing flavors)
• 4 tbsp Mustard Oil (for shallow frying)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly under running water.
   • Pat it completely dry with a clean kitchen towel. This step is crucial to prevent oil from splattering.
   • Slice the eggplant into roundels about 1/2-inch thick. Avoid slicing too thin, as they can become mushy or break while frying.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, and optional sugar to create the spice mix.
   • Gently but thoroughly rub this mixture onto both sides of each eggplant slice, ensuring an even coating.
   • Set the marinated slices aside on a plate for 10 minutes. This allows the salt to draw out excess moisture, helping the eggplant cook better and absorb less oil.
3. 3

   Shallow Fry the Eggplant

   • Place a wide, heavy-bottomed pan or skillet over medium-high heat. Add 2 tablespoons of mustard oil.
   • Heat the oil until it is very hot and you see faint smoke. This process tempers the mustard oil, mellowing its pungent flavor.
   • Reduce the heat to medium. Carefully place a few eggplant slices in a single layer, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes on the first side, until it turns a deep golden brown.
   • Flip the slices and fry for another 3-4 minutes on the other side until tender and evenly browned.
   • Remove the fried slices with a spatula and place them on a plate lined with paper towels to drain any excess oil.
   • Repeat the process with the remaining slices, adding the rest of the mustard oil as needed for the subsequent batches.
4. 4

   Serve

   • Arrange the hot Bengena Bhaji on a serving platter.
   • Serve immediately as a side dish with steamed rice (bhaat) and dal for a classic Bengali meal.