Sunday is the golden clasp that binds together the volume of the week -H.W Longfellow
Since childhood, Sundays have always meant celebration. From waking up late to watching television for an extra hour, lazing around, playing with friends in the park even in scorching heat & most importantly that special Sunday lunch. Bongs are very emotional about this one meal of the week when everyone’s at home, no school, no office, no weekday stress & mommy cooking up a storm in the kitchen 🙂
It was as special as a five course meal at a fine dining restaurant. But it had to be a true blue bengali meal through & through. From shaak bhaja (stir fried greens) to shukto (bong style mix veg curry, slightly sweet), daal (lentils), maacher jhol (fish curry), kosha mangsho (spicy sauteed mutton), chaatni (a sweet relish made with mango/ dry fruits/ tomato) & doi (yogurt) preferably mishti/ sweet. Yes! All these were a part of our sunday meals.
Even to this day, Sunday lunch is a big deal. If I am home, I try to cook something traditional, simple & comforting. Just how home made meals should be 🙂
Last Saturday for dinner, the husband & I went to a swanky Japanese bbq restaurant. Though the food was nice but it was a little too bland for my liking 😛 Blame it on my love for all things spicy!
So naturally, we were craving for some simple home made food for lunch. I made the following:
- Bhaja moong’er dal motorshuti diye (yellow lentils with peas)
- Narkel aloo posto (fried potatoes with grated coconut & poppy seeds)
- Begun’er jhal (A spicy eggplant curry)
- Shaada bhaat (Plain white rice)
Yeah no longer a five course meal but tasty & filling nonetheless 🙂
We also follow a tradition of watching a movie at home in the afternoon post lunch, some old classic. ‘Mahanagar’ (a Satyajit Ray masterpiece) it was this time. A contemporary movie about a housewife in Calcutta who despite coming from a traditional family gets a saleswoman job & feels economically emancipated. The movie remarkably explored the social dynamics of the 60’s & is widely regarded as one of Ray’s greatest films.
Recipe: Narkel diye aloo posto
- 6-8 medium sized potatoes, diced in cubes
- 3 tbs oil (I used olive oil)
- 3 green chillis slit
- 1 tsp cumin seeds
- 1 tbs ginger paste
- 1 cup grated coconut
- 1/2 cup poppy seeds paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
- sugar to taste
For the poppy seeds paste, take 3 tbsp of poppy seeds in a bowl. Add 1 green chilli, some salt and a little warm water and keep aside for about 30 mins. Grind them into a smooth paste.
Now heat oil in a wok, add the slit chillis & cumin seeds into it. Keep stirring for 30 seconds and throw in the ginger paste. Once the raw smell is gone, add the grated coconut & stir well. Turn the heat to medium. It will take about 4-5 minutes for the coconut to brown & get that wonderful aroma.
Now add the diced potatoes & fry well. Sprinkle some salt, sugar, turmeric & red chilli powder & keep stirring until the potatoes are almost done. Add the poppy paste & mix everything together. Cook for 5 more minutes & you are done!
Serve hot with rice/ rotis.