Skip to main content

Narkeler Nabaratna ( Nine gem vegetables cooked with Coconut)

Narkeler Nabaratna 

Today is Maha Shasti, the day when official rituals for Durga Pujo celebration begins and brings joy for every Bengali for the next three days. 
The annual festival of Goddess Durga is celebrated with pomp and show and every Bonedi Bari ( Zamindar Homes) has a signature dish  to offer to the mighty Goddess as part of the Bhog(food offerings)during the puja rituals. One such recipe which I have found out belongs to the Mukherjee Bari of Durgapur where the Pujo celebration is 370 years old. 

Recipe 
Ingredients 
1 cup coconut milk 
1/2 cup grated coconut 
1/2 cup finely chopped coconut 
9 types of diced vegetables 1 cup each
Potatoes
Brinjal
Cauliflower
Cabbage 
Ridged Gourd ( Jhinge) 
Spiny Gourd ( Kakrol) 
Cowpea( Borboti) 
Pointed Gourd ( Potol)
Radish
Or
Flat Beans( Sheem)
2 teaspoon green chillies paste
3 tablespoon mustard oil 
2 tablespoon ghee 
1/4 teaspoon Kashmiri mirch powder 
1/4 teaspoon turmeric powder 
A pinch of sugar 
A pinch of fenugreek seeds 
A pinch of paanch phoron
Salt to taste 

How to cook 
Fry all the vegetables one by one separately. Keep them aside. Now add mustard oil in a flat bottomed pan and once is starts warming half portion of the ghee to it. Now in a sieve take the fenugreek seeds and dip it in the oil mixture. Once the fragrance comes out remove it and add the panch phoron. Now add the chopped coconut and stir for a while. Next add the fried vegetables,  turmeric powder,  Kashmiri mirch powder, salt and grated coconut. Stir well and let it fry for a while. Now the green chillis paste and sugar. Next add the coconut milk and a 2 tablespoon water. Mix well and let it cook for a while until the vegetables become tender. Now add the remaining ghee and mix well.  Turn off the gas and serve it with Basanti Pulao.
Labels:

Comments

Post a Comment

Show Stoppers

Paansh

Paansh Today is the first day of ' Devipokho ' which marks the beginning of Durga Pujo. This is also the first day of Navratri. Every year we welcome Maa Durga with great love and eternal feeling. Pujo is not a festival for we Bengali's but an emotion. This year although the celebrations are minimal but our spirits are always high.  So, to begin the celebration, I picked up a recipe from one of the Bonedi Bari of Kolkata, Jagatjanani Bari where the temple of Jagatjanani was built by the Shaw family in 1871 and they worship an Astadhatu idol of the Mother Goddess. As part of their family tradition they offer "Paansh" to the Goddess during the spring season Durga Pujo celebrations. The traditional household Pujos of Kolkata are also known as Bonedi Bari Pujo in Bengali. The Bonedi Bari Durga Pujo in Kolkata is not just a remembrance of the past but an emotion for the family members. 'Paansh' as called by the Shaw family is derived from the w...
Post a Comment
Read more

Apple Halwa

Apple Halwa With the onset of winter, comes the season of enjoying fresh fruits. It is also the time of the year when we celebrate the festival of lights, Diwali.  For Diwali celebrations, sweet savories are a must and this year I tried making a healthy halwa with the available fresh sweet apples.   You can try this delicious and healthy recipe for your Diwali this year.  Recipe  Ingredients  1kg apple pureed  1 cup sugar 2 tablespoon ghee or clarified butter  1/2 teaspoon of cardamom and cinnamon powder  2 teaspoon sliced almonds and pistachios  How to cook  Add the ghee in a flat bottomed pan.  As soon as it gets warm,  add the pureed apples to it. Add sugar and give it a stir. Cover it with a lid and let it cook on medium flame for 15 mins until the water evaporates. Once done turn off the gas and let it cool. Now garnish it with sliced almonds and pistachios and serve it.
Post a Comment
Read more