Posto Dim, Sada Bhat and Potol Bhaja

Ingredients

• 1.5 cup Basmati Rice (Use long-grain basmati for the best results.)
• 3 cup Water (For stovetop absorption method. Use 2.25 cups for a pressure cooker.)
• 0.5 tsp Salt (Optional, adjust to taste.)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking. Use a neutral oil for a vegan option.)

Instructions

1. 1

   Rinse and Soak the Rice

   • Measure 1.5 cups of basmati rice into a large bowl.
   • Add cool water and gently rub the grains with your fingertips. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess surface starch, which is key to fluffy, non-sticky rice.
   • Cover the rinsed rice with fresh water and let it soak for at least 30 minutes. This helps the grains cook evenly and elongate beautifully.
2. 2

   Cook the Rice

   • Drain the soaked rice completely through a fine-mesh sieve.
   • Transfer the drained rice to a heavy-bottomed pot with a tight-fitting lid. Add 3 cups of fresh water, 0.5 tsp salt, and 1 tsp ghee (if using).
   • Place the pot on the stove over medium-high heat and bring the water to a full boil.
   • As soon as it boils, immediately reduce the heat to the lowest possible setting. Cover the pot tightly with the lid.
   • Let the rice simmer gently for 15 minutes. Do not lift the lid or stir the rice during this time.
3. 3

   Rest and Fluff

   • After 15 minutes, turn off the heat but leave the pot on the stove, still covered. Let it rest undisturbed for 10 minutes. This crucial step allows the residual steam to finish cooking the grains and helps them firm up.
   • After resting, remove the lid. You will see small steam vents on the surface of the rice.
   • Gently fluff the rice with a fork or a thin spatula, lifting from the bottom to the top to separate the grains.
   • Serve hot as a perfect accompaniment to dals, curries, and sabzis.

Ingredients

• 500 g Potol (Also known as pointed gourd)
• 4 tbsp Mustard Oil (For shallow frying, essential for authentic flavor)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Red Chili Powder (Optional, for a little heat)
• 0.5 tsp Sugar (Optional, helps with caramelization)

Instructions

1. 1

   Prepare and Marinate the Potol

   • Wash the potol thoroughly under running water.
   • Trim off both ends. Using a knife, lightly scrape the green skin to remove the tough outer layer, but do not peel it completely. This texture is key to a good bhaja.
   • Slice the potol into uniform rounds, about 1/4-inch thick.
   • In a mixing bowl, combine the sliced potol with turmeric powder, salt, red chili powder (if using), and sugar (if using).
   • Toss gently with your hands to ensure each slice is evenly coated. Let it marinate for at least 10 minutes.
2. 2

   Shallow Fry the Potol Slices

   • Place a wide, heavy-bottomed pan (like a kadai or skillet) over medium-high heat.
   • Add the mustard oil and heat it until it becomes fragrant and you see faint smoke rising. This step is crucial to mellow the oil's pungent flavor.
   • Carefully arrange a single layer of the marinated potol slices in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for about 3-5 minutes on the first side, until it's golden brown and crisp at the edges.
   • Flip the slices using tongs and fry the other side for another 3-4 minutes until tender and evenly browned.
   • Once cooked, remove the fried potol with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
3. 3

   Serve Hot

   • Repeat the frying process with the remaining batches of potol.
   • Serve the Potol Bhaja immediately while it's hot and crispy.
   • It pairs perfectly with 'gorom bhaat' (hot steamed rice) and a simple dal like Masoor Dal or Moong Dal for a classic Bengali meal.