A short tale about its Root and Tradition
This recipe was popular in rural Bengal since the Mughal era, preserved 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 chilies, 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 fresh coriander leaves, chopped
- - 1/2 tsp sugar (optional)
Preparation Steps
- 1. Soak mustard and poppy seeds in warm water for 15-30 minutes, grind into paste with ginger, chilies, salt.
- 2. Blanch vegetables briefly with turmeric; drain.
- 3. Coat veggies in paste mixed with yogurt, turmeric, Purti Mustard Oil, chilies, coriander, sugar.
- 4. Steam in heatproof bowl for 15-20 minutes using Purti Mustard Oil drizzle on top for infused richness.
- 5. 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.
