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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 Onion Chutney



Ingredients

  • 1-1/2 Tsp Oil 
  • 1/4 Tsp Urad Dal
  • 5-6 Curry Leaves
  • 2 Kashmiri Red Chilies
  • 2-3 Garlic Cloves
  • 5-6 Peanuts
  • Small Piece of Tamarind
  • 2 Tomatoes (Chopped)
  • 1 Small Onion (Roughly Chopped)
  • 5-6 Peanuts
  • Salt to taste
For the Tadka/ Tempering 
  • 1 Tsp Oil
  • 1/4 Tsp Mustard seeds
  • 1 Kashmiri Red Chili
  • 3-4 Curry Leaves 


Method

  • Heat oil in a pan/kadai , add urad dal,garlic, Kashmiri chilies, peanuts and curry leaves  and fry it for a minute or two till it the dal and garlic turns light brown in colour
  • Add chopped onion and saute till it turns soft by adding a pinch of salt 
  • Now add the chopped tomatoes and mix all the ingredients well, let it cook till the tomatoes turn mushy by adding water, which will take around 3-4 minutes on medium flame 
  • Cool down the mixture, add salt  and grind it to a smooth paste 
  •  Heat oil in a small kadai for tempering/ tadka , add mustard seeds, curry leaves and kashmiri chili. Once the mustard seeds start to splutter, add the tadka to the ground chutney and mix well 
  • Serve it with your favourite Dosa 

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