বাগানের ডাটা দিয়ে রুই মাছের ঝোল / Fish curry cooked with chard stems and mustard paste

Bok choy with potatoes and eggplant

You can make this recipe with Yu choy sum, spinach (palak) or Vietnamese/Malabar spinach (Pui) too.

Method:

1. Heat Mustard oil in a wok. Temper with nigella seeds (kalonji/kalo jeere/কালো জিরা )
2. Add cubed potatoes and diced bok choy, Add eggplant. If you are using other greens like spinach or Vietnamese spinach, you can add the stalks first and leaves later. Add salt to taste and turmeric.
3. Stir-fry until almost done. Add slit green chilies and nigella seed paste (optional).  Boil water in a saucepan. Add for gravy.
4. You can add deep-fried lentil dumplings (ডালের বড়া) and mustard paste (সর্ষে বাটা ) for extra punch.

I added the core of banana blossom, steamed and chopped into thin slices for variety. Good source of fiber and vitamins. Good recipe to eat in Summer.

Ilish Paturi: Bengali New Year Special

Ingredients
Ilish/Hilsa fish- 4-6 pieces
Mustard paste
(I mixed yellow and black mustard seeds in 2:1 ratio. Yellow mustard is for flavor, black mustard is for punch. Soak in water first, then strain and make a paste. I used Magic Bullet for making the paste)
Green chilies paste and slit whole for garnish
1 tsp yogurt
Grated Coconut
Turmeric powder
Mustard oil
Salt to taste

Method

1. Clean the fish. Smear the pieces with turmeric powder, salt, mustard paste, mustard oil, coconut and green chili paste. 
2. Cut the banana leaves into rectangles. Wrap each fish in a separate packet, add a slit green chili on top, tie with kitchen string.
3. Heat mustard oil in a tawa or  frying pan. Fry the packets covered to cook uniformly. Turn every 5 mins till done. I cooked for 15-20 mins.
4. Serve with steamed white rice.