Reading Time: 3 minutes
Boiled vegetables and/or egg make a complete dish for the Bengalis. Ruchira tells us about this healthy fast food, exclusively for Different Truths.
People from other regions of the country might be flabbergasted to hear this. In diverse cuisine it is commonplace to boil certain one two or a few more of the basic ingredients required to dish up an item. But an entire range?
No, this range certainly exists. Trust me. And its focus is two pronged. One, after a binge or bash, when you end up with a rumbling stomach, you can switch over to the boiled stuff. It works wonders, helping your digestive system to get back on the track. Second, when you are feeling too lethargic to cook but see hungry faces around you could make a beeline for boiled stuff, which can be readied in a jiffy.
Well, among the raw stuff eligible for “seddho” the most ubiquitous happens to be the potato.
Well, among the raw stuff eligible for “seddho” the most ubiquitous happens to be the potato. Boil it in pressure cooker along with a few cups of rice (as per your requirement). Once it is ready and cooled extract the potatoes. In a wide rimmed vessel mash the peeled potatoes into a smooth paste, drizzle mustard oil, smash a few green chillis into the mishmash and you have the perfect aloo sheddho bhaat. At once filling and light on the stomach. You could tweak around the mashed potato a bit – by adding chopped onions and dried whole red chillis (instead of green) fried in oil /dry roasted. Tastes awesome. Lest I forget, there is yet another sophisticated, upscale version of aloo sheddho bhaat. In this case the accompaniments (besides rice and potato) are dollops of aromatic desi ghee and/or salted, yellow butter. Long after the meal is over the fragrance will linger on…
During their “bad stomach “days, most Bengali children, I am sure, have invariably been administered a diet of boiled green bananas/plantains and potatoes (alu kanchlola sheddho) with steamed plain rice. The combo, garnished with a little oil salt and smashed green chillis, tastes a trifle bland, but rest assured, that your digestion will have improved by the following day. Please note that all the edible stuff mentioned above can be consumed by the entire family even in the absence of health issues.
A ready companion for the sheddho stuff is lentils (red musoor daal).
A ready companion for the sheddho stuff is lentils (red musoor daal). Musoor is the obvious choice, since it is easier to digest than all other varieties of pulses.
In both versions – boiled or soupy – eat it with the boiled rice and veggies. A perfect, balanced diet replete with proteins, carbs vitamins and minerals!
If interested, you could proceed along the same lines, with raw green papaya. Its faithful escorts are again alu kanchlola in their boiled avatar.
If interested, you could proceed along the same lines, with raw green papaya. Its faithful escorts are againalu kanchlola in their boiled avatar. This (pepe sheddho) tastes a tad better than its peers. Other vegetable and greens in the bandwagon include pumpkin, radish, lady’s finger, yam and taro. Pick and choose at your will.
These food items are suitable for vegetarians as well as non-vegetarians. However, if you are a hardcore non-vegetarian with animal proteins being the sine qua non of your existence, go for eggs. Simply add boiled egg/s to the alu sheddho bhaat and mix thoroughly. Add oil/butter, salt and green chillis as per your tastes. The end result is delightful.
There is even a festive connotation to this boiled food. For instance, every year in February-March, on the day following Basant Panchami (Saraswati Puja), womenfolk in some families observe Shitol Shoshti for the wellbeing of their progeny.
There is even a festive connotation to this boiled food. For instance, every year in February-March, on the day following Basant Panchami (Saraswati Puja), womenfolk in some families observe Shitol Shoshti for the wellbeing of their progeny. On this occasion cooking is an absolute no-no. The day’s menu is cold food; it must include almost no condiments except salt and turmeric and a dash of ginger. Consequently, on the night before, a potpourri is prepared. Lentils and a medley of vegetables e.g., potatoes, sheem/sem(hyacinth beans) spinach go into it. Once done, it is left to chill overnight. The following morning the cold soup is consumed as brunch.
Photo from the Internet
