Bihari Arna, Chhena Tarkari and Bhindi Bhaja

Ingredients

• 1.5 l full fat milk (Yields approximately 250g of chhena)
• 2 tbsp lemon juice (Or white vinegar, for curdling)
• 80 ml mustard oil (About 1/3 cup, for frying and cooking)
• 250 g onion (About 2 medium, finely chopped)
• 350 g tomato (About 3 medium, pureed)
• 1.5 tbsp ginger garlic paste
• 2 pcs green chili (Slit lengthwise)
• 1 pcs bay leaf
• 1 inch cinnamon stick
• 3 pcs green cardamom (Slightly crushed)
• 4 pcs clove
• 1 tsp cumin seeds
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Adjust to taste)
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 0.75 tsp garam masala
• 1.25 tsp salt (Adjust to taste)
• 0.5 tsp sugar (Optional, to balance flavors)
• 1.5 cup water (Use warm water for best results)
• 2 tbsp coriander leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Chhena

   • In a heavy-bottomed pot, bring the milk to a rolling boil over medium heat, stirring occasionally to prevent it from sticking.
   • Once boiling, reduce the heat to low and slowly pour in the lemon juice. Stir gently until the milk solids (chhena) separate completely from the greenish whey.
   • Turn off the heat. Line a colander with a clean muslin or cheesecloth and strain the mixture.
   • Rinse the chhena under cold running water for about 30 seconds to remove any lingering lemon taste.
   • Gather the cloth, squeeze out as much water as possible, and then hang it for 30 minutes to drain completely. The chhena should be moist but not watery.
2. 2

   Shape and Fry the Chhena

   • Transfer the drained chhena to a plate. Knead it gently with the heel of your palm for 1-2 minutes until it forms a smooth, soft dough. Do not over-knead.
   • Divide the dough into 12-15 equal portions and shape them into small, flat discs or cubes.
   • Heat about 4-5 tablespoons of mustard oil in a wide pan or kadai over medium heat. Once the oil is hot, carefully slide in the chhena pieces in a single layer.
   • Shallow fry for 5-7 minutes, flipping them gently, until they are golden brown on both sides. Remove with a slotted spoon and set aside.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and cut into 1-inch rounds)
• 4 tbsp Mustard Oil
• 1 tsp Panch Phoron (A Bengali five-spice blend)
• 1 medium Onion (Thinly sliced)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Okra: Wash the okra (bhindi) and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture. Trim the top and tail of each okra, then chop them into 1-inch thick rounds. Set aside.

2. 2

   Temper the Spices: Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it's fragrant and lightly smoking, which takes about 1-2 minutes. Reduce the heat to medium, add the panch phoron, and let the seeds splutter for about 30 seconds.

3. 3

   Sauté Aromatics: Add the thinly sliced onions and slit green chilies to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Okra: Add the chopped okra to the pan. Stir gently to coat it with the oil and spices. Cook uncovered on medium-high heat for 10-12 minutes, stirring every 2-3 minutes. Avoid over-stirring. The okra will start to become tender and the sliminess will reduce.

5. 5

   Add Spices and Finish: Once the okra is about 80% cooked and no longer slimy, add the turmeric powder, red chili powder, and optional sugar. Mix gently. Now, add the salt. Continue to stir-fry for another 3-4 minutes until the okra is tender, slightly browned at the edges, and crispy. The raw smell of the spices should be gone.

6. 6

   Serve: Remove from heat and serve the Bhindi Bhaja hot as a side dish with steamed rice and dal for a classic Bengali meal.