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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Rajma/Kidney Beans Cutlets



Ingredients

  • 1 Cup Rajma/Kidney beans(Soaked overnight for 6-7 hrs)
  • 1/4th Cup Coriander 
  • 1/4th Cup Mint leaves 
  • 2 Green Chilli
  • 3-4 Garlic cloves 
  • 2 Potatoes (Boiled and mashed)
  • 1 Onion (Sliced)
  • 1/2 Tsp Red Chili powder
  • 1/2 Tsp Garam Masala powder

  • Salt to taste
  • 1/4 Tsp Sugar

  • Oil for frying 


Method

  • Soak rajma overnight in enough water for about 6-7 hrs 
  • Discard the water. Wash the rajma and pressure cook it for about 15-20 minutes on medium flame till they turn soft
  • Take a mixer/blender, add rajma,coriander,mint,garlic,salt and make a paste and keep it aside


  • Caramelize the sliced onion by adding it to a pan with a little of salt and sugar



  • Mix the mashed potatoes and caramelized onion and add these to the rajma mixture



  • Add red chili powder, garam masala and salt to taste and mix it well
  • Make medium size patties of the mixture




  • Refrigerate the patties for half an hour

  • After half an hour, add oil to a pan and fry the patties on medium flame till they turn golden brown
  • Serve it hot with tamarind chutney







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