Bengali Porota, Dimer Bhurji and Punjabi Mango Pickle

Ingredients

• 8 pcs Large Eggs
• 2 medium Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 3 pcs Green Chili (finely chopped, adjust to taste)
• 1 inch Ginger (grated)
• 2 tbsp Mustard Oil
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (optional, for extra heat)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • In a medium bowl, crack the 8 eggs.
   • Add 1/2 tsp of the salt and whisk lightly with a fork until the yolks and whites are just combined. Be careful not to over-whisk; you want streaks of yellow and white.
2. 2

   Sauté Aromatics

   • Heat the mustard oil in a non-stick pan or kadai over medium heat. Wait until it becomes fragrant and you see faint smoke, which mellows its pungency (about 1-2 minutes).
   • Add the finely chopped onions and sauté for 4-5 minutes until they turn soft and light golden brown.
   • Add the grated ginger and chopped green chilies. Sauté for another minute until the raw aroma of the ginger disappears.
3. 3

   Cook the Masala Base

   • Add the chopped tomatoes to the pan along with the remaining 1/2 tsp of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and become mushy.
   • Add the turmeric powder, red chili powder (if using), and optional sugar. Stir well and cook the masala for 2-3 minutes until the oil begins to separate from the mixture at the edges.
4. 4

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.