This time it is going to be a sharing of two recipes in one Big Shot. Sometimes it is so easy to serve a bhaja and curry -- both served for lunch but the usual Bengali way of serving lunch is all about bhat, dal, sheddho, bhaja, also a pora sometimes, a tak, and the curry of choice. Why only one curry, there can be two or three different curries cooked and served.
Alas! Days and time has gone through a change and the Wife(y) at home says out loud for everyone to hear, “Na baba eto-shato rarrna korte parbona. Dal, bhat aar ek tarkari diyaee khoo”, and then goes back to action in the kitchen. But who cares about all the pori-pati of yester-years…in common words no one is interested in many number of dishes to be served and cooked, but only one tasty dish can serve the purpose of a good meal. And then we all talk so much about healthy food, “eta khabo na sheta khabo na, kom tel diye ranna koro…” and what-not expressions jump up.
But the palate likes the taste to go on changing with something different and that’s only possible with the changing seasons. So always there’s a catch and leave effect from time-to-time. Now I will not explain the meaning of this effect I’ve mentioned as it is understandable in Indian English…not because I had Indo-Anglican Literature as my Special Paper in my PG but all for communication sake this word has come out from the tak-tak tapping on the keyboard.
There is the Dimer Bora and the Tarkari I have to share. This did not happen in my kitchen today or yesterday. The pictures reminded me that they were lying in the photo folder and I could just write about them. That’s how this writing happened.
Let me take you back to that day. The children like Macher Dim and are happy when it is cooked at home.
I had the Rui (Rohu) Macher dim. Usually I mix turmeric powder and salt and fry the dim and then cut it into bite pieces and serve it as a starter. Even at times I add these pieces to the Macher Jhol and that also tastes superb. If you have Ilish Macher dim, fry it whole, cut into small pieces and then add it to sour gravy and have the Dimer tak served. Ilish mach always tastes very good with a tangy touch. That’s for some other day.
Preparation of Rui Macher Dim Bhaja/Dimer Bora and Tarkari:
Whole dim of a rui mach (rohu fish)
Onion: 1 (big one)
Green chillies: 2-3 finely chopped
A pinch of haldi and red chilli powder
Besan: about ½ cup for binding
Salt to taste.
Mix all the ingredients together to get the batter.
Heat sufficient oil in a kadhai. Once hot put in the Boras from the batter with the help of your hand.
Fry both the sides on low heat so that it is cooked properly and takes a brown colour.
Remove on kitchen towel to drain the excess oil.
Serve as a snack or a starter.
If you want to make a curry with this Dim Bhaja, keep it aside.
Take 2-3 potatoes. Peel and cube then into small size.
Heat about 1 ½ tbsp. of oil.
To this add 1tsp. of ginger and 1 tsp. of garlic paste and stir-fry. Soon add about 2 tbsp. of onion paste and cook till the oil leave the side.
To this add the cubed potatoes and stir-fry for 2-3 minutes.
Add sufficient water for gravy and for the potatoes to cook.
Once the potatoes are soft, add the Dim Bhaja and let it boil for a couple of minutes.
Switch off the flame and pour it out.
Ready to go as Macher Dimer Tarkari on the table.
So here I am here, two aims in one shot…that’s Mummy’s Magic Cooking isn’t it?
@ gouri guha 2014