Winter Special: Mustard-Infused Veg Bhapa is known to be a tempting dish for food loving vegetarian people in India. This tempting dish demands Purti Mustard Oil to present the tempting pungent kick of Bengali bhapa, indulging your taste buds through chilly winters with seasonal veggies. This delectable, healthy & steamed dish emphasises Purtis kachi ghani purity for outstanding nutrition infused with unbeatable flavour, rooted in traditional recipes.
A short tale about its Root and Tradition
This recipe was popular in rural Bengal since the Mughal era, preserving nutrients in seasonal vegetables while infusing them with mustard’s bold pungency – a staple since ancient Ayurvedic backing praised mustard oil for its warming qualities. Adapted for winter with hearty veggies, it embodies Bengali home cooking’s emphasis on fresh, steamed purity enhanced by Purti Mustard Oil’s kachi Ghani authenticity.
Serves 4
Prep time: 20 minutes.
Cook time: 20 minutes.
Ingredients
2 cups mixed winter vegetables (cauliflower florets, carrot chunks, green beans, peas)
2 tbsp yellow mustard seeds
1 tbsp black mustard seeds
2 tbsp poppy seeds (posto)
2 tbsp grated coconut
4-5 green chillies, slit
1-inch ginger, grated
1/2 cup plain yogurt or coconut milk
1 tsp turmeric powder
Salt to taste
3 tbsp Purti Mustard Oil (kachi ghani for best aroma and health benefits)
Handful of fresh coriander leaves, chopped
1/2 tsp sugar (optional)
Preparation Steps
Soak mustard and poppy seeds in warm water for 15-30 minutes, grind into a paste with ginger, chillies, and salt.
Blanch vegetables briefly with turmeric; drain.
Coat veggies in paste mixed with yogurt, turmeric, Purti Mustard Oil, chillies, coriander, and sugar.
Steam in a heatproof bowl for 15-20 minutes using Purti Mustard Oil, drizzle on top for infused richness.
Rest and serve hot in bowls.
Serving Tips
Enjoy with rice; Purti Mustard Oil elevates the mustardy depth.
Boost winter immunity with Purti Oil’s warming properties.
Vegan: Use coconut milk; refrigerate leftovers 2 days.