Bengali Mishti Pulao, Alsande Bendi Huli and Jeevkadgi Phodi

Ingredients

• 0.5 cup black_eyed_peas (soaked for 4-6 hours and drained)
• 0.75 cup toor_dal (rinsed well)
• 0.5 tsp turmeric_powder
• 3 cup water (for pressure cooking)
• 250 g okra (trimmed and cut into 1-inch pieces)
• 2 tbsp vegetable_oil (for sautéing okra)
• 0.5 cup fresh_coconut (grated)
• 3 tbsp huli_pudi (or good quality sambar powder)
• 1 tbsp tamarind_paste (adjust to taste)
• 1 tbsp jaggery (grated or powdered, adjust to taste)
• 1.5 tsp salt (adjust to taste)
• 2 tbsp coconut_oil (for tempering)
• 1 tsp mustard_seeds
• 1 tsp urad_dal
• 2 pcs dry_red_chili (broken in half)
• 10 leaves curry_leaves
• 0.25 tsp hing
• 2 tbsp coriander_leaves (finely chopped, for garnish)

Instructions

1. 1

   Pressure Cook Lentils and Beans

   • In a pressure cooker, combine the soaked and drained black-eyed peas, rinsed toor dal, turmeric powder, and 3 cups of water.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until both are cooked soft but still hold their shape.
   • Allow the pressure to release naturally. Open the cooker, gently mash the mixture with the back of a ladle, and set aside.
2. 2

   Sauté the Okra

   • While the dal cooks, heat 2 tbsp of vegetable oil in a wide pan or kadai over medium heat.
   • Add the cut okra and sauté for 7-8 minutes, stirring occasionally. Cook until the okra is tender and the characteristic sliminess has disappeared. Set aside.
3. 3

   Prepare the Coconut Masala Paste

   • In a blender jar, add the grated fresh coconut and huli pudi.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to facilitate grinding.
4. 4

Ingredients

• 1 pcs jeevkadgi (medium, about 750g)
• 1 cup rava (fine or coarse)
• 2 tbsp rice flour (for extra crispiness)
• 1.5 tsp red chili powder
• 0.5 tsp turmeric powder
• 0.25 tsp hing
• 1 tsp salt
• 0.5 cup vegetable oil (for shallow frying)
• 2 tbsp water (to make spice paste)

Instructions

1. 1

   Prepare the breadfruit

   • Wash the breadfruit thoroughly under running water.
   • Using a sturdy peeler or knife, peel off the thick, bumpy green skin.
   • Cut the breadfruit in half lengthwise and scoop out the soft, spongy central core.
   • Slice the breadfruit into uniform semi-circles, about 1/4 inch thick.
2. 2

   Marinate the slices

   • In a small bowl, combine the red chili powder, turmeric powder, hing, and salt.
   • Add 1-2 tablespoons of water to form a thick, spreadable paste.
   • Gently apply this spice paste evenly over both sides of each breadfruit slice.
   • Set the slices aside to marinate for about 10 minutes.
3. 3

   Prepare the coating and pan

   • On a flat plate or shallow dish, mix the semolina (rava) and rice flour together.
   • Heat about 1/4 cup of oil in a wide, flat pan or tawa over medium heat.
4. 4

   Coat and shallow fry the phodis

   • Take one marinated slice at a time and press it into the semolina mixture, ensuring it's well-coated on all sides.
   • Carefully place the coated slices onto the hot pan in a single layer. Do not overcrowd.
   • Fry for 4-5 minutes on the first side, or until it's golden brown and crisp.
   • Flip the slices carefully, drizzle a little more oil if needed, and fry the other side for another 4-5 minutes.
   • Once both sides are crisp and the breadfruit is cooked through, remove the phodis and place them on a wire rack to drain any excess oil.
   • Repeat the process with the remaining slices, adding more oil to the pan as needed.
5. 5

   Serve immediately.

   • Jeevkadgi Phodi is best enjoyed hot and crispy, either as a snack or as a side dish with rice and curry.