You will copy with risks to penalties and criminal procedures.

Friday, August 26, 2016

Kora, bata, and the likes

A long time ago, we had a cook named Hari Kaku. He was scandalized to know that we throw away vegetable peels. When he asked Ma to let him cook opo peels (লাউয়ের খোসা), I was amused. She took me to another room and said- Don't laugh at him. He has many mouths to feed. He has to be resourceful. And vegetable peels are nutrient rich. Let's give him a chance. He made it for us, and it was a hit. We never threw away opo peels again. Today, I made pointed gourd peels (পটোলের খোসা বাটা) with garlic and nigella seeds and it reminded me of Hari Kaku. RIP.

Here are some the baata/paste recipes that I have been trying:

Potoler khosha baata /pointed gourd peels paste with garlic
Process pointed gourd peel and garlic into a thick paste Stir fry in heated mustard oil and nigella seeds with turmeric and salt to taste.

Cabbage paste/ badhakopir baata
Parboil cabbage leaves in salt water. Add garlic cloves, green chilies and process to a paste. Heated mustard oil in a non-stick frying pan, add nigella seeds. Stir fry with a pinch of cumin powder, chili powder, turmeric, salt to taste. Add asafetida/hing and narkel kora/coconut flakes for a very special dish.

No comments:

Post a Comment