Mishti Kumro diye shutki

  • put mustard oil
  • put daata, kakrol (teasle gourd) pieces
  • cover & keep till cooked (10-15 mins)
  • put mishti kumro (add little sugar if not sweet enough)
  • put garlic paste
  • put onion flakes
  • put red chilli powder
  • put shutki (pre-boiled to remove sand) pieces
  • put salt
  • pour little water if too dry
  • saute for 10-15 mins

 Shidol Bora

  • wash chalkumro pata (white pumpkin)
  • put salt to soften
  • mix thoroughly
  • keep for 45 mins
  • wash off salt
  • put mustard oil in karahi
  • put onion pieces (5 onions)
  • put garlic paste (5 sp)
  • put red chilli powder
  • put chingri (5 sp)
  • put salt
  • saute for 2 mins
  • pour water
  • cover & keep for 7 mins
  • saute for 7 mins
  • put de-boned shidol liquid (refer shidol dal)
  • put holud
  • saute for 10 mins till the masala turns dark red
  • make bora by wrapping the shidol chutney with chalkumro pata
  • make a thick solution of maida (flour) in water
  • put the flour paste in the joints of the bora
  • fry the bora in mustard oil (10 mins)

Shidol Dal

  • boil masoor dal (lentils) in pressure cooker (3 whistles) with salt
  • homogenize the dal after boiling (using dal ghutni)
  • wash puthi maach shidol
  • boil for 10-15 mins to separate the bones, which will settle in the bottom
  • put mustard oil in karahi
  • put onion paste (1/2 plate)
  • put garlic paste (3 sp)
  • put red chilli powder
  • pour little water
  • saute for 10 mins till oil separates
  • put shutki (bowal/aar) maach
  • saute for 12-15 mins
  • put pre-boiled dal in the karahi
  • put whole chilli pieces
  • put salt
  • put holud (turmeric) (3 sp)
  • mix & keep for 10 mins
  • put shidol (de-boned) upper liquid
  • mix & keep for 10 mins

 Mishti Kumro diye shutki

Shidol Bora

Shidol Dal