Mulo Saag, Sabji ar Chingri Macher Matha Diye Chachra

 

This recipe is shared by one of our “Annapurna”… yes I would call her Annapurna.. they are the actual people in most of our houses for whom we are blessed. They are always behind the scene.

She is the lady for whom we enjoy all the traditional meals each day in my brother’s house.. for the last 6 years.. 

Unfortunately as my brother has to move on to a different city.. so we will miss her immensely.. before departing, I had requested her to share one of the traditional Bengali recipe. She was so happy to share the following recipe - 

As winter is almost in, now a days the market is flooded with winter vegetables like flat beans, radish, radish leaves, brinjal, cauliflower, carrots etc. we got some vegetables from Market 1, C.R. park market as we get many vegetables that are used in Bengali dishes.. and got some prawns and other fishes too.. 

We used the prawns head for this dish… we can used fish offal like fish oil or small fishes or fish head to prepare this dish… 

Ingredients 

2 bunches of Radish leaves cut into medium - small pieces 

Incase Cauliflower stems are available then the stems of the cauliflower can be cut into medium - small pieces 

1 Long Brinjal cut into medium long pieces 

1 medium size Radish cut into medium long pieces 

1 Big size Potato cut into wedges 

Few Flat Beans cut into 2 halves 

2 to 3 Green Chillies slit 

Few Prawn heads cleaned, washed and marinated with salt and turmeric 

1 tbsp Poppy seeds ground into paste 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1/2 tsp Sugar 

3/4 tsp Cumin powder

1/2 tsp Coriander powder 

1/2 tsp Panch phoran 

4 tbsp Mustard Oil

Method 

Blanch the Cauliflower stems and Radish leaves in hot water for few minutes. Drain the water out and keep it aside. 

Take a wok, add 2 tbsp oil, let it heat up. Lower the flame, to medium flame, add panch phoran, let the panch phoran crackle. Add the cut vegetables (flat beans, potato, radish and brinjal and cauliflower stems ), sauté the vegetables, cover the wok, stir occasionally and cook  for 5 to 7 minutes,  Add the radish leaves, stir occasionally, cover the wok and continue to cook for another 3 minutes until water releases from the leafy vegetable, add salt, turmeric powder. Stir, cover and continue to cook for another minute, add the chilli powder, cumin powder and coriander powder. Stir, cover and continue to cook. In another pan add 2 tbsp Mustard oil. Let the oil heat up, lower the heat, add the marinated prawns head and fry it until brown.  Add the green chillies and sugar into the vegetables, continue cooking until the vegetables are almost tender. Add the fried prawn heads into the cooked vegetables and add 1/4 cup hot water. Cover the wok and cook until the water has dried up and the vegetables are soft. Add the poppy seed paste, stir, cover and cook for another minute. Open the cover stir, and drizzle 1/2 tsp mustard oil, stir and transfer into serving bowl.. and enjoy with hot rice.