Bengali Porota, Aloo Dum Bengali Style and Punjabi Mango Pickle

Ingredients

• 500 g Baby Potatoes (Scrubbed clean)
• 1 tsp Salt (For boiling potatoes)
• 4 tbsp Mustard Oil (Essential for authentic flavor)
• 1 large Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste (Freshly made if possible)
• 2 medium Tomato (Pureed)
• 0.5 cup Curd (Whisked until smooth)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 pc Bay Leaf
• 1 inch Cinnamon Stick
• 3 pods Green Cardamom (Slightly crushed)
• 3 pcs Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (For color, adjust for heat)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Sugar (Balances the flavors)
• 1 tbsp Ghee (For finishing)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1.5 cup Water (Hot)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt. Boil for 10-12 minutes until they are just fork-tender. Do not overcook.
   • Drain the potatoes, allow them to cool slightly, and then peel off the skin.
   • Using a fork or a toothpick, prick each potato multiple times all over. This crucial step helps them absorb the gravy flavors.
2. 2

   Shallow Fry the Potatoes

   • Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
   • Carefully add the peeled and pricked potatoes. Sprinkle a pinch of turmeric powder and salt over them.
   • Sauté for 5-7 minutes, stirring occasionally, until they develop a light golden-brown crust. Remove the potatoes from the pan and set them aside.
3. 3

   Prepare the Gravy Base (Masala)

   • In the same pan, add the remaining 2 tablespoons of mustard oil. Heat it over medium flame.
   • Add the whole spices: bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.

Ingredients

• 1 kg raw mangoes (firm and sour variety, like Ramkela)
• 2 cup mustard oil
• 0.5 cup salt (use non-iodized salt for best results)
• 4 tbsp split mustard seeds (also known as rai ki dal)
• 4 tbsp saunf
• 3 tbsp methi dana
• 3 tbsp red chili powder (adjust to your spice preference)
• 2 tbsp turmeric powder
• 2 tbsp kalonji
• 1 tsp hing

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly under running water. Wipe each mango completely dry with a clean kitchen towel. There should be no moisture left, as this can spoil the pickle. Chop the mangoes into 1-inch cubes, discarding the inner seed. Keep the hard outer shell of the seed if you like.

2. 2

   Prepare the spice mix: In a dry pan, lightly roast the fennel seeds and fenugreek seeds for 1-2 minutes on low heat until fragrant. Do not brown them. Let the roasted spices cool down completely. In a grinder, combine the roasted fennel and fenugreek seeds with the split mustard seeds. Pulse a few times to get a coarse powder. Do not grind into a fine powder.

3. 3

   Mix mangoes with spices: In a large, dry mixing bowl, add the chopped mango pieces. Add the coarsely ground spice mix, nigella seeds, salt, red chili powder, turmeric powder, and asafoetida. Mix everything very well with a dry spoon until each mango piece is evenly coated with the spices.

4. 4

   Heat and cool the oil: Pour the mustard oil into a deep pan. Heat the oil on medium-high heat until it reaches its smoking point. You will see faint smoke rising from the surface. Turn off the heat immediately and let the oil cool down completely to room temperature. This step is crucial to remove the raw, pungent taste of the oil and help preserve the pickle.

5. 5

   Combine and mature the pickle: Once the oil has cooled completely, pour it over the mango and spice mixture. Mix thoroughly. Carefully transfer the pickle into a clean, dry, and sterilized glass or ceramic jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently once every day to mix the contents. After 7-10 days, the mango pieces will soften and change color. The pickle is ready to eat. Replace the cloth with an airtight lid and store in a cool, dry place. It will last for over a year.