Mumbai: Navami marks the end of Navaratri festival. On the ninth day “Siddhidatri”, the ninth form of Goddess Durga is worshipped. She has the supernatural power to heal and blesses all gods and saints.
According to the mythological book ‘Devi Bhagvata Purana’, Lord Shiva worshipped this avatar of the goddess and was blessed with supernatural powers.
On the last day of different forms of Durga are worshipped during Ashtami and Navami puja. On these days, young girls are worshipped and treated as the goddess. This ritual is known as ‘Kanya Puja’ or ‘Kanjak Puja’.
As this festival comes to an end, we bring the famous Bengali recipe of “Kochi pathar jhol”. Hope you enjoy this special recipe by Chef Sougata Sengupta.
Wishing everyone out there a very Happy Durga “Navami”! May Goddess Durga bless you and your loved ones on this auspicious day.
Recipe of the day: Kochi pathar jhol / Kid goat gravy
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Ingredients:
· 700 gms Meat of young (kid) goat
Note: Raan or legs is good for this dish & cut it into medium pieces
· 3 Medium Potatoes (peeled and quartered)
· Salt as per taste
· 1/2 tsp sugar
· 1 tbsp Turmeric
· 1 Tomato (roughly chopped).
· 4/5 Medium onions (finely chopped).
· 7-8 flakes of garlic (finely chopped).
· 2 tsp Ginger pest.
· 1/2 tsp Garam masala powder
· 3 Whole cloves
· 3 Green cardamom
· 1" Cinnamon-
· 1 tsp Red chili powder
· 1/2 tsp Kashmiri chili powder
· 3-4 hot Indian green chili
· 2-3 tsp yoghurt.
· 5/6 Cups of boiling water.
· 1/2 cup Cooking Oil (recommended mustard oil)
Method:
· First properly wash the meat pieces and remove water from it.
· Keep in a big mixing bowl. Then sprinkle little salt and half of turmeric powder, 2 tsp oil, yoghurt and keep it aside for 2-3 hours.
· In a Kadai or pressure cooker heat the oil.
· When it starts smoking, add the potatoes and put little salt & shallow fry for 7-10 minutes. After that take out the potatoes and keep aside.
· Now in the same oil add the sugar and caramelise it.
· Then add whole spices. When they start splattering, add the chopped onions and sauté till they are translucent.
· Now add the chopped garlic and ginger paste and stir well. Also, add rest of the turmeric powder, red & Kashmiri chilli powder.
· Add chopped tomatoes to the mixture and cook for 10-12 minutes in medium flame till oil separates out from the mixture.
· Now add the meat pieces and stir well. Cook for 10-15 minutes and stir it occasionally. Now add some salt and green chili's mix well then. The meat will also release some water. Wait for the water to almost dry up and for the meat to change colour.
· Once the meat has changed its colour and no longer looks raw, give it a good stir, and add the boiling water. Then cover and cook on high flame for 20-30 minutes in Kadai or 4-5 whistles in the pressure cooker.
· After that add the fried potatoes and cook over medium flame for 10 minutes or 1 whistle. If needed put some boiling water because this dish’s main attraction is the gravy.
· Now reduce the flame to low and cook for another 10 -15 minutes (open the pressure cooker cover also).
· At last sprinkle the garam masala powder & switch off the gas.
· Your "Kochi PatharJhol" is ready.
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Tip: Serve it with Sadabhat/ Plain White Rice.
This recipe is shared by Sougata Sengupta, who is the chef and owner of restaurant feeast@east, Mumbai. This place is quite popular for serving Bengali cuisine.
