Tuesday, 22 April 2014

Bori Kasundi

Bori is very famous in Bengal, and plays a very crucial role in many of the authentic Bengali dishes. These are nothing but sun dried pellets of various shapes and sizes and made of different types of lentils. Interestingly, they are used for different purposes, and you cannot substitute one with the other. For example, you can have fried musur dal er bori ( Bori made of red lentil) as a snack or as a side dish with rice and dal. Bengalis cannot think of 'Sukto' without Kalai Dal er Bori, you may have mixed vegetable with bori and so on. Now this bori can be cooked as a separate dish altogether, without mixing with other vegetables. I have already shared one 'Bori r Jhaal', which is a family recipe. This time I have tried this with 'Kasundi' or Bengali Mustard Sauce and it came out really well.  


Ingredients 

  • Bori - 100 gms 
  • Tomato - 1, chopped
  • Kasundi or mustard sauce- 2 tbsp
  • Panch phoron / Bengali five spice - a pinch
  • Green chilies - 2, slit
  • Mustard oil
  • Salt and sugar to taste
  • Turmeric powder - 1/2 tsp
  • Kashmiri Red chili powder - 1/2 tsp
Heat oil in a pan and deep fry the bori until they are golden. Keep aside.


In another pan heat about 2 tablespoons of mustard oil. When the oil is hot add the green chilies and panch phoron and let it splutter.


Add the chopped tomato and let it get mashed.  Add salt, sugar, turmeric and kashmiri chilli powder with a splash of water and fry quickly. Add 2 cups of water and let it boil. Then add the fried bori.
Once the bori softens, add the kasundi and mix well.


  Remove from heat after adjusting the seasoning. Serve with plain rice.



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