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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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Tomato And Potato Curry In Coconut Milk



 Simple yet a delicious curry to have it with rice.
I got to know about this when  just few days after my marriage my husband told me to make Tomato- Potato Sabzi(curry) by adding coconut milk  and I was clueless about it. I asked him again anything like this does even exists in our goan cuisine? and he was like yes!! "its my grandmother's recipe and she taught mom how to make it ". I quickly called up my mother-in-law and asked her and made it at that very moment and from then its one of my favourite.

 Ingredients 

  • 2 Tomato Medium Sized (Chopped)
  • 1 Tomato (Pureed)
  • 1 Potato (Cut Into Cubes)
  • 1 Tsp Cumin Seeds
  • 1/8 Tsp Aesafoetida
  • 2-3 Green Chilies (Chopped)
  • 1-/2 Cups Thick Coconut Milk

  • 1/2 Cup Hot Water
  • Coriander leaves (chopped)
  • Salt to taste 

Method 


  • Heat oil in a heavy bottomed pan, add cumin seeds, aesafoetida, green chilies and potatoes and fry it for about two minutes till the potatoes gets cooked a little 
  • Add the chopped tomatoes and mix it well and cook till they turn mushy 

  • Now add the tomato puree and cook for another minute 

  • Finally add the coconut milk, hot water, salt and chopped few leaves of chopped coriander and mix it really well 
  • Let it cook for about 2-3 minutes on medium flame and then turn the heat down to low and simmer uncovered for another 5-7 minutes.
  • Garnish with some more coriander leaves and serve it hot with rice 





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