Durga Ashtami Lunch

Name: Durga Ashtami Lunch
Total time: 4200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 5-6 medium size same shape potatoes; 1 Tbsp ginger paste; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; Pinch hing; 1 Tbsp sugar; 2-3 Tbsp dahi; 1 tsp whole Garam masala; 1 bay leaf; 4-5 Tbsp ghee; As required Salt; 1/2 cup Chola’r Dal; 1-2 green chillies; 1 whole red chilli; 1 tsp Whole garam masala; as required Salt; 1 bay leaf; some Chopped coconut to garnish; 1 cup refined flour; 1 Tbsp oil; 1 tsp Salt; as required Water to knead the dough; as required Oil to fry the Luchi

Madhumita Bishnu @Madhubish27

Kolkata

#FM
#W1
Durga Ashtami Lunch in Bengali households in very traditional with the cooking style different but the staple will be Luchi, Aloo Dum, Chola’aur Dal and Chutney & Payesh may or may not be there. I chose to skip Chutney & Payesh and made Luchi, Aloo Dum & Chola’aur Dal

Madhumita Bishnu @Madhubish27

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Ingredients

Preparation time-10 mins, Cooking time-1 hr

2-3 servings

For Aloo Dum
5-6medium size same shape potatoes
1 Tbspginger paste
1 tspred chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
Pinchhing
1 Tbspsugar
2-3 Tbspdahi
1 tspwhole Garam masala
1bay leaf
4-5 Tbspghee
As required Salt
For Chola’r Dal
1/2 cupChola’r Dal
1-2green chillies
1whole red chilli
1 tspWhole garam masala
as required Salt
1bay leaf
some Chopped coconut to garnish
For Luchi
1 cuprefined flour
1 Tbspoil
1 tspSalt
as required Water to knead the dough
as required Oil to fry the Luchi

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Steps

Preparation time-10 mins, Cooking time-1 hr

1

For Aloo Dum - boil the potatoes, drain, peel and set aside
2

In a wok heat ghee and add the boiled potatoes. Fry till golden in colour and set aside
3

In the same ghee add sugar and caramelise and add ginger paste, cook to get rid of raw smell and cook to cover. Add red chilli powder, turmeric powder, coriander powder, salt, sugar and hing, stir well.
4

Add whole garam masala, dahi and bay leaf and cook well.
5

Add fried potatoes and 1/2 cup water to mix well, when ghee surfaces on top, set aside
6

For Chola’aur Dal - in a pressure cooker add the Dal, green chilli and boil half, add turmeric powder, salt and sugar and boil again, depressurise.
7

In a separate wok heat ghee, add whole garam masala, cumin seeds and add to the Dal. Dal is ready, garnish with chopped coconut
8

For Luchi - in a bowl add refined flour, oil and salt, with adequate water knead a soft dough, cover to rest for 5 mins
9

Knead the dough and make balls, roll out the Luchi and set aside. In a deep bottomed wok heat oil and add the Luchi. Fry 1 min each side and flip, set aside
10

Plate and enjoy a traditional Durga Mahashtami Lunch

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on October 03, 2022 10:38

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you