Chochodi is Bengali means a hotch potch of fresh summer vegetables. Summer time in India can be quite taxing if you are not living in a hill station. It is sultry, humid and hot..Oh so hot!!
The cuisine of a place develops keeping in mind the availability of food and also the weather. During summer days it is not possible to have oily, spicy stuff. The chochodi is a very light preparation with just a tempering, freshness of local vegetables and basic ginger paste. It also has a mustard-poppy seed paste which gives it that extra oomph.
Ingredients
200 gms flat beans/cheem, halved
2 potato, cut into small cubes
1/2 tsp Nigella seeds
3 tbsp mustard seeds
2 tbsp khus khus
2 green chillies
salt to taste
1 tsp turmeric powder pinch of sugar
Soak the mustard seeds and khus khus in some water for half n hour. Blend to a paste alongwith some salt and green chillies.
Heat some oil. Add the Nigella seeds. Add the beans and potatoes and saute on high flame. Pour in the mustard paste, salt, turmeric powder and salt. Fry for some time. Add 1/2 cup water, bring to a boil, cover and simmer. Once the beans are soft and the water almost evaporated then the dish is done.
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