Steamed Basmati Rice, Kol Posolar Khar and Bhendir Sorsori

Ingredients

• 300 g Banana Stem (Tender core, finely chopped)
• 0.5 cup Masur Dal (Rinsed and soaked for 30 minutes)
• 2 tbsp Mustard Oil
• 1 inch Ginger (Grated)
• 4 cloves Garlic (Minced)
• 2 pcs Green Chili (Slit lengthwise)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 0.5 tsp Turmeric Powder
• 2 tbsp Khar (Assamese alkaline liquid, adjust to taste)
• 1 tbsp Rice Flour (For thickening)
• 1 tsp Salt (Adjust to taste)
• 2.5 cup Water

Instructions

1. 1

   Prepare Banana Stem and Dal

   • Peel the tough, fibrous outer layers of the banana stem until you reach the tender white core. Slice the core into thin rounds.
   • Stack the rounds and chop them finely. Immediately place the chopped stem into a bowl of water with a pinch of turmeric to prevent browning.
   • Drain the water from the soaked masur dal just before cooking.
2. 2

   Pressure Cook the Base

   • In a pressure cooker, combine the drained banana stem, masur dal, grated ginger, minced garlic, slit green chilies, turmeric powder, and 1/2 tsp of salt.
   • Pour in 2.5 cups of water and stir everything together.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal and stem are completely soft and mushy.
3. 3

   Finish the Khar

   • Allow the pressure to release naturally. Open the cooker and use a whisk or a spoon to mash the mixture slightly for a thicker consistency.
   • Place the cooker back on low heat. Stir in the 2 tbsp of khar and the remaining 1/2 tsp of salt.

Ingredients

• 400 g bhendi (Washed, dried, and cut into 1.5-inch pieces)
• 2 tbsp kalo shorshe
• 1 tbsp shada shorshe
• 1 tbsp posto
• 4 tbsp mustard oil (Preferably pungent mustard oil)
• 0.5 tsp kalonji
• 4 pcs green chilli (2 for paste, 2 slit for gravy)
• 0.5 tsp turmeric powder
• 1 tsp salt (Adjust to your taste)
• 0.5 tsp sugar
• 1 cup water

Instructions

1. 1

   Prepare the mustard paste: Soak black mustard, yellow mustard, and poppy seeds in warm water for 20 minutes. Drain the water and transfer the seeds to a grinder. Add 2 green chilies, a pinch of salt, and 2-3 tablespoons of water. Grind to a very smooth paste. Set aside.

2. 2

   Fry the okra: Heat 3 tablespoons of mustard oil in a pan or kadai until it's slightly smoking. Add the chopped okra and a pinch of turmeric. Sauté on medium heat for 7-8 minutes until the okra is lightly browned and no longer slimy. Remove from the pan and keep aside.

3. 3

   Cook the mustard gravy: In the same pan, add the remaining 1 tablespoon of mustard oil if needed. Add the kalonji (nigella seeds) and let them splutter for about 20 seconds. Turn the heat to low, add the mustard paste, turmeric powder, and salt. Sauté for just 1 minute, stirring constantly to prevent it from turning bitter. Pour in 1 cup of water and add the sugar. Mix well and bring the gravy to a gentle simmer.

4. 4

   Combine and finish the dish: Add the fried okra and the 2 slit green chilies to the simmering gravy. Mix gently, cover the pan, and cook on low heat for 5-6 minutes, or until the okra is tender and has absorbed the flavors. The gravy should thicken to a coating consistency. If it's too thick, add a splash of warm water. Turn off the heat. Drizzle with a teaspoon of raw mustard oil for that authentic pungent aroma.

5. 5

   Serve hot with steamed rice.