BHARTAS THE MOST POPULAR DISHES OF BANGLADESH
The word “bharta” means “mash and mix.” Bhortas are the simplest and the ultimate comfort food of Bangladesh. The key to Bangladeshi style bhortas are mustard oil, garlic, onion, and chilli. Bhortas are the most informal everyday food for Bangladeshis. It is usually a very spicy preparation. However, It can be adjusted according to your taste! Bhartas are best enjoyed with ‘Steamed rice’ and ‘Panta bhat,’ which means ‘fermented rice.’
STUFFED BOTTLE GOURD LEAVES
চেপা শুটকির পুড় ভরা লাউ পাতা
SERVES
4
PREPARATION
30 Mins
COOKING
20 Mins
“ Chepashutki is a home-processed food prepared from small Indian Glass barb fish using the traditional method of fermentation. In South Asia, people consume Chepashutki for its characteristic taste and flavour. ”
15-20 bottle gourd leaves
10 chepashutki
¼ cup + 3 tablespoons oil
½ cup garlic, thinly sliced
10 dry chillies
1 cup shallot, thinly sliced
1 teaspoon turmeric powder
1 ½ teaspoons coriander powder
½ teaspoon paprika powder
1 teaspoon salt
১৫-২০ টি লাউপাতা
১০ চেপাশুটকি
¼ কাপ + ৩ টেবিল চামচ তেল
½ ককাপ রসুন, পাতলা করে কাটা
১০ শুকনো মরিচ
১ কাপ দেশি পেঁয়াজ, পাতলা করে কাঁটা
১ চা চামচ হলুদ গুঁড়া
১ ½ চা চামচ ধনে গুঁড়া
½ চা চামচ পাপ্রিকা, গুড়ো
১ চা চামচ ললবণ
DETAILS :
CLEAN the bottle gourd leaves. Wash, drain and sprinkle with ¼ teaspoon salt and set aside for 15 minutes.
WASH the chepashutki with lukewarm water, remove the heads and clean the stomach and keep them aside. Heat 2 tablespoons of mustard oil, add the dry chillies, and fry until crisp, transfer to a kitchen paper. Add the garlic, and fry until golden brown. Make a fine paste with chepashutki, fried chillies, and garlic.
HEAT 2 tablespoons of mustard oil and add the shallot. Fry until light golden brown. Add all the ingredients from turmeric to salt with ¼ cup of water and mix well. Add the chepashutki paste and fry until oil starts collecting at the edges. Taste and adjust the seasoning.
USE 1 tablespoon of dry fish mixture on each gourd leaf and fold to make a pouch. Continue with the rest of the mixture and leaves.
HEAT 2 tablespoons of oil in a heavy-based frying pan. Arrange the gourd leaf pouches on the pan, cover, them and cook on low heat until the leaves are tender, Serve with steaming hot rice.
