Motorsutir Khosha Bata/Bhorta (Mash/Paste of Green peas’ outer skin) by Amrita Chaudhuri Ghosh

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
  • salt
  • pea pods (a handful, about 20-25)
  • Mustard Oil (MO)
  • Sugar
  • 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.

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