As we have reiterated from time to time, Bengali kitchen is proficient in using most parts of a vegetable. Skins and peels find many usage in a Bengali kitchen. This is a classic example. Easy to make, low on oil and spices, yet high on nutrition and taste value.
Amrita Chaudhuri Ghosh is a culinary enthusiast.
- skin of about one kg of green peas (about 3 bowls)
- green chillies
- pea pods (a handful, about 20-25)
- Mustard Oil (MO)
- Jeera (Cumin Seeds) and dried red chillies (shukno lanka) — dry roasted and powdered — referred to as ‘dry roasted spice powder’ later
- Boil the skin of the peas.
- Separate the semi hard (film type) part and discard them. Take the soft portion only.
- Grind with 3 green chillies (or as per taste), salt and the pea pods to make a paste.
- Pour MO generously in kadai, stir the paste well with little sugar.
- Beautiful Bhorta is ready with it’s real freshness.
- Add some more raw MO before serving.
- For more aromatic and spicy version, add the dry roasted spice powder, and stir it for another 3-4 mins in low flame.
- Enjoy with steamed rice.