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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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Aloo Baingan/ Vangi Batata /Eggplant Potato curry


Ingredients 


  • 1 Brinjal/ Eggplant  (chopped into medium sized cubes)
  • 2 Potatoes (chopped into cubes)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 4-5 Garlic Cloves (chopped)
  • 1/2 Tbsp Ginger (chopped)
  • 1 Tbsp Oil
  • 1 Tsp Cumin Seeds
  • 1-1/2 Tsp Red Chili powder
  • 1/4 Tsp Aesofoetida
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Garam Masala

  • 1/4 Cup Water 
  • Handful chopped coriander 

  • salt to taste 

Method 

  • Chop Brinjal and potatoes into cubes and keep it aside in cold water 
  • Heat oil in a pressure cooker, add cumin seeds , red chili powder, garlic, aesofoetida  and fry it  for a minute
  • Add the chopped onion and cook it till golden brown by adding a little salt  and then add the tomatoes, turmeric powder and garam masala and fry for 2-3 minutes on medium flame
  • Once the tomatoes turn mushy, add the brinjal and potatoes, ginger, coriander, salt to taste, water and mix it well so that the brinjal and potatoes are well coated with the masala.
  • Pressure cook it over 2 whistles on high flame and then lower the flame and cook it for 5 minutes 
  • Open the pressure cooker, once the pressure is released and remove it in a bowl
  • Serve it hot with chapatis/ bread 


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