Ouu Mancha

1. 1
   prep · ~10 min

   Prepare the elephant apple and mustard paste.

   1.Wash the elephant apples, cut out the core, and slice into thick wedges.

   2.Blanch the wedges in boiling water with a pinch of salt for 5 minutes, then drain and set aside.

   3.Grind the soaked mustard seeds, poppy seeds, and green chilies with a splash of water into a smooth paste.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tbsp mustard oil in a heavy-bottomed pan over medium heat until it reaches its smoking point.

   2.Reduce the heat and let the oil cool slightly.

   3.Add nigella seeds and dried red chili, letting them sizzle for 30 seconds until fragrant.

   TIPHeating mustard oil to its smoking point removes its raw pungency and makes it palatable.
3. 3
   saute · ~8 min

   Cook the mustard paste.

   1.Carefully add the ground mustard-poppy seed paste to the pan.

   2.Add turmeric powder and salt, stirring constantly for 6-8 minutes until the oil starts to separate from the paste.

   TIPKeep the heat low to medium, constant stirring prevents the paste from burning or becoming bitter.
4. 4
   simmer · ~25 min

   Simmer the curry with elephant apple.

   1.Add the blanched elephant apple wedges to the pan, tossing gently to coat them in the paste.

   2.Pour in 1.5 cups of water and add the grated jaggery, stirring well.

   3.Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the fruit is tender and gravy thickens.

   TIPThe elephant apple should be fork-tender but not mushy; adjust water for desired gravy consistency.
5. 5
   garnish · ~1 min

   Finish and serve.

   Drizzle 1 tsp of raw mustard oil over the finished curry for enhanced aroma. Serve hot with steamed rice.

   TIPA drizzle of raw mustard oil at the end brings the signature sharp, pungent kick characteristic of Bengali cuisine.

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