Steamed Basmati Rice, Assamese Mutton with Papaya, Masoor Dal Tadka and Begun Bhaja

Ingredients

• 500 g Mutton (bone-in, cut into 2-inch pieces)
• 250 g Raw Papaya (peeled and cut into 1.5-inch cubes)
• 1 large Potato (peeled and cut into large cubes)
• 2 medium Onion (thinly sliced)
• 2 medium Tomato (finely chopped)
• 1.5 tbsp Ginger Paste
• 1.5 tbsp Garlic Paste
• 3 pcs Green Chili (slit lengthwise)
• 4 tbsp Mustard Oil
• 2 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamom (lightly crushed)
• 4 pcs Cloves
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (or to taste)
• 1 tsp Cumin Powder
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala Powder
• 1.5 tsp Salt (or to taste)
• 3 cup Hot Water
• 3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat mustard oil in a pressure cooker over medium-high heat. Once it's lightly smoking and the pungent smell has mellowed, reduce the heat to medium.
   • Add the bay leaves, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
2. 2

   Prepare the Masala Base

   • Add the ginger and garlic paste. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the finely chopped tomatoes and slit green chilies. Cook for 5-7 minutes, mashing the tomatoes with your spoon, until they break down and become mushy.
   • Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook the spice mixture for 2-3 minutes, until you see oil separating from the masala at the edges.
3. 3

   Brown the Mutton

   • Add the mutton pieces to the pressure cooker. Increase the heat to high.
   • Sauté for 7-8 minutes, stirring frequently, until the mutton is well-seared and browned on all sides. This step is crucial for developing a deep flavor.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.

Ingredients

• 1 large Brinjal (About 400-500g, also known as eggplant)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, but adds a classic Bengali flavor balance)
• 2 tbsp Rice Flour (For a crispy coating)
• 0.5 cup Mustard Oil (For shallow frying, essential for authentic flavor)

Instructions

1. 1

   Prepare the Eggplant

   • Wash the eggplant thoroughly and pat it completely dry with a kitchen towel.
   • Trim the stalk but you can leave the green cap on for a traditional look.
   • Slice the eggplant into uniform rounds, about 1/2-inch (1.25 cm) thick. This should yield about 8 slices.
2. 2

   Marinate the Slices

   • In a small bowl, combine the turmeric powder, red chili powder, salt, sugar, and rice flour. Mix well.
   • Generously rub this dry spice mix onto both sides of each eggplant slice, ensuring an even coating.
   • Let the marinated slices rest on a plate for at least 10 minutes. This step is crucial as it allows the spices to penetrate and draws out excess moisture, resulting in a crispier fry.
3. 3

   Shallow Fry the Begun

   • Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a pinch of the spice mix sizzles upon contact.
   • Carefully place 3-4 marinated eggplant slices in the pan in a single layer. Do not overcrowd the pan, as this will lower the oil temperature and make the bhaja soggy.
   • Fry for about 3-4 minutes on the first side, until it's deep golden brown and crisp.
   • Flip the slices gently and fry for another 3-4 minutes on the other side until tender and cooked through.
   • Repeat the process in batches for the remaining slices, adding a little more oil if the pan becomes too dry.
4. 4

   Drain and Serve

   • Once cooked, use a spatula to remove the fried eggplant slices from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with steamed rice and dal for a classic Bengali meal.