Steamed Basmati Rice, Koldil Bhaji and Bilahi Tenga

Ingredients

• 1 pc Banana Blossom (Medium-sized)
• 0.25 cup Chana Dal (Soaked for at least 1 hour)
• 1 pc Onion (Medium, finely chopped)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 tsp Ginger-Garlic Paste
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 8 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Goda Masala (Authentic Maharashtrian spice blend)
• 1 tbsp Jaggery (Grated or powdered)
• 1 tsp Tamarind Paste
• 1 tsp Salt (To taste)
• 3 tbsp Fresh Coconut (Grated)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Vegetable Oil
• 0.5 cup Water (For cooking, as needed)
• 1 tbsp Lemon Juice (For soaking the blossom)

Instructions

1. 1

   Prepare the Banana Blossom and Dal

   • Wash and soak the chana dal in ample water for at least 1 hour. Drain completely before use.
   • Grease your hands and knife with oil to prevent staining from the blossom's sap.
   • Remove the tough, outer purple layers (bracts) of the banana blossom. Underneath each layer, you will find a row of small florets.
   • For each floret, remove the single tough, matchstick-like stamen (pistil) and the small, transparent, scale-like petal (calyx). These are bitter and tough.
   • Continue removing layers until you reach the tender, pale yellow or white heart of the blossom.
   • Finely chop all the cleaned florets and the tender heart.
   • Immediately transfer the chopped blossom into a large bowl of water mixed with the lemon juice. This prevents it from oxidizing and turning brown. Let it soak for 15-20 minutes, then drain thoroughly.
2. 2

   Create the Tempering (Tadka)

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add cumin seeds, hing (asafoetida), and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the spices are fragrant.

Ingredients

• 500 g Rohu Fish (Cut into 1-inch thick steaks)
• 0.5 tsp Turmeric Powder (For marinating the fish)
• 0.5 tsp Salt (For marinating the fish)
• 4 tbsp Mustard Oil (For frying and tempering)
• 1 tsp Panch Phoron (A five-spice blend)
• 3 pcs Green Chili (Slit lengthwise)
• 4 pcs Tomatoes (Medium-sized, pureed)
• 2.5 cup Water (Use warm water for best results)
• 2 tbsp Kazi Nemu Juice (Can be substituted with regular lime juice)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Marinate the Fish

   • Thoroughly clean the fish pieces and pat them completely dry with a paper towel.
   • In a mixing bowl, gently rub the fish with 0.5 tsp turmeric powder and 0.5 tsp salt, ensuring each piece is evenly coated.
   • Set aside to marinate for 10-15 minutes.
2. 2

   Shallow Fry the Fish

   • Heat mustard oil in a wide pan or kadai over medium-high heat. Wait until the oil is very hot and you see faint smoke rising; this reduces its pungency.
   • Carefully place the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 2-3 minutes on each side until they turn a light golden brown. The goal is to firm up the fish, not to cook it through.
   • Once fried, remove the fish with a slotted spoon and set aside on a plate.
3. 3

   Prepare the Curry Base

   • In the same pan with the remaining oil, lower the heat to medium.
   • Add the panch phoron and allow the seeds to crackle and release their aroma, which should take about 30 seconds.