Steamed Basmati Rice, Aloo Pitika with Bhoot Jolokia and Masur Dailor Boror Tenga

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet)
• 1 medium Red Onion (Finely chopped)
• 3 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 0.5 small Bhoot Jolokia (Handle with gloves, deseeded and minced. Adjust to tolerance.)
• 2 pcs Green Chili (Finely chopped)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water to remove any dirt.
   • Place the whole, unpeeled potatoes in a large pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil over high heat, then reduce to a medium simmer.
   • Cook for about 20 minutes, or until the potatoes are fork-tender. Drain the water and let the potatoes cool just enough to handle.
2. 2

   Prepare the Aromatics

   • While the potatoes are boiling, prepare the other ingredients.
   • Finely chop the red onion and green chilies.
   • CRITICAL: Wear disposable gloves before handling the Bhoot Jolokia. Carefully slice it open, remove the seeds and membrane for slightly less heat, and mince it very finely. Start with a tiny amount as it is extremely potent.
   • Chop the coriander leaves and set aside.
3. 3

   Mash and Combine

   • Once the potatoes are cool enough to touch but still warm, peel off the skins. The skins should come off easily.
   • In a large mixing bowl, mash the warm potatoes using a fork or a potato masher. Aim for a slightly coarse texture, not a completely smooth puree.
   • Add the finely chopped onion, green chilies, minced Bhoot Jolokia, chopped coriander leaves, pungent mustard oil, and salt to the mashed potatoes.
   • Using your hands (preferably gloved) or a sturdy spoon, mix everything together thoroughly until well combined. The warmth of the potatoes will help release the flavors of the raw onion and mustard oil.
4. 4

   Serve

   • Taste the Aloo Pitika and adjust the salt or chili if necessary.
   • Serve immediately while still warm. It pairs perfectly with steamed rice, dal (lentil soup), and a slice of lemon.

Ingredients

• 1 cup Masur Dal (Red lentils, soaked for 2 hours)
• 1 small Onion (Finely chopped, for the fritters)
• 1 Green Chili (Finely chopped, for the fritters)
• 0.5 tsp Ginger Paste (For the fritters)
• 1.25 tsp Turmeric Powder (Divided: 0.25 tsp for fritters, 0.5 tsp for fish, 0.5 tsp for gravy)
• 2 tsp Salt (Divided: 0.5 tsp for fritters, 0.5 tsp for fish, 1 tsp for gravy, or to taste)
• 2 cup Vegetable Oil (For deep frying the fritters)
• 500 g Rohu Fish (Or any freshwater fish, cut into 4-5 pieces)
• 3 tbsp Mustard Oil (For an authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 Dry Red Chili (Broken in half)
• 1 tbsp Ginger Garlic Paste
• 3 medium Tomatoes (Finely chopped)
• 2 Green Chilies (Slit lengthwise)
• 4 cup Water (About 1 litre)
• 2 tbsp Lemon Juice (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Lentil Fritters (Bor)

   • Drain the soaked masur dal completely. Grind it into a coarse, thick paste in a blender, using minimal water.
   • Transfer the paste to a bowl. Add the finely chopped small onion, green chili, 0.5 tsp ginger paste, 0.25 tsp turmeric powder, and 0.5 tsp salt.
   • Whisk the mixture vigorously for 2-3 minutes. This incorporates air and makes the fritters light and fluffy.
   • Heat vegetable oil for deep frying in a kadai over medium-high heat. Drop small spoonfuls of the dal mixture into the hot oil, frying in batches.
   • Fry for 4-5 minutes, turning occasionally, until the fritters are golden brown and crisp. Drain on paper towels and set aside.
2. 2

   Prepare and Fry the Fish

   • Clean the fish pieces. In a bowl, marinate them with 0.5 tsp turmeric powder and 0.5 tsp salt. Let it rest for 10 minutes.
   • Heat 2 tbsp of mustard oil in a separate pan or kadai over medium-high heat.
   • Carefully place the marinated fish in the hot oil. Shallow fry for 3-4 minutes per side until light golden and cooked through. Remove and set aside.
3. 3