Moringa Sticks in Mustard is a Bangladeshi Favourite

Pohela Baishak in Bangladesh has been added to UNESCO's Intangible Cultural Heritage List. Reema Islam looks at the special foods and rituals that form part of the traditions of this agrarian community. This is recipe for moringa sticks in mustard, a preparation popularly used in daal, or served as a dry side. Read more about Pohela Baishakh and Bangladeshi new year traditions here.

RECIPE FOR SHORISHE WITH SHOJNE

Ingredients
250g moringa drumsticks, peeled & chopped into 3 inch sticks.
1 cup potatoes cut into thick slices
2 tbs yellow mustard seeds
Pinch of nigella seeds or kalojeera
¼ cup onion paste (make a paste of fresh onions)
1/2 tsp of turmeric
1/2 tsp of coriander powder
Pinch of red chili powder
2 green chilis
Salt to taste and 1 tsp sugar (optional)
¼ cup mustard oil

Method
Heat oil in a wok or korai and add kalojeera, letting it pop.
Add onion paste and fry for about 1 minute.
Add turmeric, mustard, red chili powder and cook till the oil is about to separate.
Add the coriander powder at this stage and cook for 1 minute.
Add potatoes, season and cook till the potatoes are half done.
Add the moringa, sugar and cook for 3-4 minutes. Keep stirring and add the tomatoes and green chilis and let this cook under a lid, allowing tomatoes to release some moisture. In 5 minutes check to see that the moringa is done.
The curry should not be watery but a dry masala mix.
Serve hot with plain rice.

Photo credits: Reema Islam & Shamik Barua.

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