Bombil Fry, Bengali Mishti Pulao, Dalithoy and Tendli Bhaji

Ingredients

• 1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
• 4 tbsp Ghee
• 0.25 cup Cashew Nuts (Halved or whole)
• 0.25 cup Raisins
• 3 tbsp Sugar (Adjust to taste)
• 1 tsp Ginger Paste
• 0.25 tsp Turmeric Powder (For color)
• 1 tsp Salt
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 4 pcs Green Cardamom (Lightly crushed to release aroma)
• 4 pcs Cloves
• 1 strand Mace (Also known as Javitri)
• 3 cup Hot Water (Using hot water helps keep rice grains separate)

Instructions

1. 1

   Prepare the Rice

   • Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
   • Soak the washed rice in fresh water for 20-30 minutes.
   • After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2. 2

   Fry Nuts and Raisins

   • Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
   • Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3. 3

   Sauté Spices and Rice

   • In the same pan, add the remaining 2 tbsp of ghee.
   • Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
   • Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.

Ingredients

• 1 cup Toor Dal (rinsed well)
• 4 cup Water (divided for cooking and adjusting consistency)
• 0.5 tsp Turmeric Powder
• 3 pcs Green Chili (slit lengthwise)
• 1 inch Ginger (finely grated)
• 1 tsp Salt (or to taste)
• 2 tbsp Coconut Oil (preferably virgin coconut oil for authentic flavor)
• 1 tsp Mustard Seeds
• 2 pcs Dried Red Chili (broken into halves)
• 10 pcs Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Wash the toor dal thoroughly under running water until the water runs clear. Soaking for 30 minutes is optional but helps in faster cooking.
   • In a pressure cooker, combine the rinsed dal, 3 cups of water, and the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally before opening the cooker.
2. 2

   Prepare the Dal Base

   • Once the pressure has released, open the cooker. Using a whisk or the back of a ladle, mash the cooked dal vigorously until it forms a smooth, creamy paste.
   • Place the cooker pot back on the stove over medium heat. Pour in the remaining 1 cup of water (or more) to achieve a thin, soupy consistency characteristic of Dalithoy.
   • Add the slit green chilies, grated ginger, and salt. Stir everything together well.
3. 3

   Simmer and Infuse Flavors

   • Bring the dal to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for 4-5 minutes. This step is crucial for the flavors of ginger and chili to meld into the dal.

Ingredients

• 500 g Tendli (Washed, ends trimmed, and sliced lengthwise into quarters)
• 2 tbsp Vegetable Oil
• 1 tsp Rai
• 1 tsp Jeera
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 0.5 tsp Haldi Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Goda Masala (Authentic Maharashtrian spice blend)
• 1 tsp Salt (Or to taste)
• 1 tsp Jaggery (Grated or powdered)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)
• 4 tbsp Water (For cooking, as needed)

Instructions

1. 1

   Prep the Ivy Gourd: Wash the tendli thoroughly under running water. Pat them dry. Trim both ends and slice each tendli lengthwise into four long, uniform pieces. Set aside.

2. 2

   Prepare the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the rai (mustard seeds) and let them splutter completely, which should take about 30 seconds. Then, add the jeera (cumin seeds), hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the cumin sizzles and the curry leaves turn crisp.

3. 3

   Sauté the Tendli: Add the sliced tendli to the pan along with the haldi powder. Mix everything well to ensure the tendli is evenly coated with the oil and spices. Sauté for 3-4 minutes, stirring occasionally.

4. 4

   Cook the Bhaji: Sprinkle the red chili powder, goda masala, and salt over the tendli. Give it a good mix. Add about 3-4 tablespoons of water, cover the pan with a lid, and reduce the heat to low. Let it cook for 12-15 minutes, stirring every few minutes to prevent sticking. The tendli is cooked when it's tender but still has a slight bite.

5. 5

   Add Finishing Touches: Once the tendli is cooked, add the grated jaggery and fresh grated coconut. Mix gently and cook for another 2 minutes, uncovered, until the jaggery melts and the coconut is well combined with the vegetable.

6. 6

   Garnish and Serve: Turn off the heat and garnish with freshly chopped coriander leaves. Serve the Tendli Bhaji hot with phulkas, chapatis, or as a side dish with dal and steamed rice.