(STEAMED COTTAGE CHEESE AND RAW MANGO)
Experimentation is an important aspect of the Bengali gourmand. This dish is innovation at its quirkiest; juxtaposing unusual ingredients in the time-tested banana-leaf steaming method. The result is delicious and that itself is an encouragement to further adventures.
Preparation time: 20 minutes
Serves: 4 persons
600 gm channa (cottage cheese)
150 gm raw mangoes,
peeled and grated
50 ml mustard oil
50 gm coconut paste
3 gm mustard paste
3 gm green chilli paste
3–4 banana leaves
Sugar to taste
Salt to taste
Cotton string
1. |
In a bowl, add half of the mustard paste, half of the mustard oil, one-fourth of the chilli paste, salt, sugar, and grated mangoes. Mix well and keep aside. |
2. |
Cream the channa in a bowl and add the rest of the mustard paste, chilli paste together with the coconut paste and the prepared grated mango. |
3. |
Add the seasoning and mix all the ingredients together. Refrigerate for 30 minutes. |
4. |
Take a banana leaf, roast lightly over a slow flame so that it becomes pliable. Cut into 4 equal squares. |
5. |
Divide the channa mixture into 4 portions. Place each portion of the mixture on the cut banana leaf. |
6. |
Wrap it like a parcel and tie it with a string. |
7. |
Steam for 6 minutes. |
8. |
Heat 5 ml of mustard oil in a non-stick pan, grill each of the parcels, turning over on either side till the leaves start turning dark. |
9. |
Untie the string and serve hot with tamarind chutney. |