Day 40 of lock-down

This is the last day of lock-down 2.0. And we already know the lock-down is extended by another 15 days. We knew it even before it was official. Now a new extension date doesn't bring in new anxiousness because somewhere we are used to this. The new ways of working efficiently. and frankly somehow I like this. No more morning rush to beat the traffic for reaching office. No long travel in the evening. More time at home, practicing all good habits, getting ample rest and investing in creative activities which were always put on back burner before. Not to add, watching the nature healing and thriving in a human intervention less world.

It was a long weekend with the additional Labor day holiday and today being a Sunday before another work week starts, wanted to make something simple and soothing. Bitter has become a part and parcel of my menu during lock-down. Different forms of bitter, be it in the form of subzi, or in daals or even in fish curries. They all taste great, work as a palate cleanser and is healthy too.

Our society is arranging vegetable vendors to visit us twice a week and and fruit vendors once a week. This arrangement was done to discourage people from venturing out unnecessarily in search of vegetables. Also, it was beneficial to the nearby farmers as well. They could sell all their produce in a hassle free manner. I had got some karela this week. Usually I was preparing karela ki subzis or stir fries on all the preceding weeks, so this time wanted to change that ritual and make a daal.

Tetor Dal is traditional Bengali daal which is often cooked during summer time in bengali homes. Teto means bitter in Bengali. Since bitter gourd is cooked with the daal hence the name. Traditionally ucche is used instead of Karela. But in my place I don't get ucche so I use Karela instead. There is hardly any difference of taste though. But inspite of the name, the daal doesn't taste bitter. In this, the bitter gourd is fried to a crisp before adding to the daal. This which adds a nice flavor and a mild bitterness to the daal. Thus even people who hate anything bitter in their meal, will enjoy this without any complains.

My mom usually makes this daal with matar daal. Matar daal itself has a very earthy fragrance. So it along with bitter gourd gives off a very unique flavor. Again, I don't get matar daal in my area so I had to look for the next best substitute. Today it is moong daal with karela, tempered with jeera, fresh ginger, dry red chillies and radhuni. Finally topped it off with ghee for that added flavor boost.


Preparation Time : 15 minutes

I am a person who cannot live without her daily dose of fish. For me fish is not an option but a necessity. As a person who was used to having fish during lunch and dinner during childhood, I barely manage through the office canteen food only to look forward towards the dinner when I would whip up a delicious fish curry to go with rice or roti.

I can have any fish in any form ( barring the dried ones, the smell just puts me off) - fried, curried, steamed, medley and the list goes on. I remember during our Engineering days when kids used to go back home during the vacations they would usually ask their moms to make all sort of chicken delicacies throughout the vacation. I would always give my mother a list of fish preparations that I would crave throughout my stay in the hostel. Not that the hostel didn't serve fish, it surely did and the fishes would be fresh too. But it would lack the variety and amount. We only got to have Rohu at the hostel and only one piece per person. I was crazy about Magur/Shingi (catfish) at that time and that is such a fish which is only cooked in individual homes as it does not have universal appeal. I would request my parents to get me Magur or Shingi almost every day of my stay at home. My father would insist on getting chicken but I would ask him to get lots of different fish instead. My mom is an amazing cook and she also has this experimental streak in her which proved most beneficial for me. She would look such varied fish dishes for me that I would feel at food heaven - Macher Paturi (fish wrapped and steamed in pumpkin leaves), fish croquette, fish crispy fry, macher ghonto (fish in vegetable medley), the quintessential Bengali fish curry, macher kalia (fish in rich onion sauce) and macher matha die daal (lentil cooked with fish head). There were some other recipes also which I am unable to recollect right now. Apart from Magur I also liked Katla, Koi, Hilsa, prawn and Tilapia. Among these Hilsa would be made rarely as it would cause an upset stomach if not eaten in moderation due to its rich oil content.


I still have vivid memories of every memorable fish encounter I had till date. Like the time we went to my aunt's home in Taki, a small town in Hashnabad near Kolkata. Its a border area of India and Bangladesh. The fish you would get over there was just amazing. I still remember having these huge juicy Jumbo prawns at her home, they would not fit in any serving bowl. Guys believe me I have never seen such huge prawns ever again in my life. Or the Koi macher Paturi that my grandma used to make when we visited her home during childhood. There was a time when Hilsa was fried in any home the entire neighbourhood would come to know about it due to the signature mesmerizing aroma of the fried fish. Gone are those days when you got such quality fishes. Original fishes are now exported to foreign countries and we are left with the option of Hybrid ones. Now even if you fry Hilsa in the kitchen the person in the other room wont know about it. The only hybrid fish that tastes better than the original ones are the catfish. And we get them in abundance in Pune. Magur are 'geol' fish or fishes with two respiratory organs hence they can live for longer time without water. That's why you would see me using catfish in most of my fish curries.

The love and craziness for fish continues till date. Even today when I visit home me and mom go to the market and purchase a cartload of fish to sustain us for the entire vacation. I hear my mom and granny say at times that the quality of fish has gone down over the years and you don't get good fish now but I still find the fishes from the local market in Kolkata amazingly tasty and delectable as compared to what we get in Pune. Though I love sweet water fish better than the salt water ones but on account of my job I am out of Bengal for more than a decade hence I try to get used to the salt water ones as well.
I choose my travel destinations where is is chance of having fish. Like for an example Kerala. And seriously it was an amazing experience eating fried fish paired with fine red wine in a rustic cottage 10 feet away from the sea, by the moonlight listening to the huge waves crash on the shore. Just us and the sea - simple and heavenly. The very mundane Goan fish curry we had at a small joint in the market of Munnar or the crispy fried fish from our very own Panshet Dam in Pune - each with a signature touch and comforting feel. Till date locations which would offer us seafood cuisine wins hands down over those which does not. The entire Konkan belt of Maharashtra offers a wide assortment of seafood. While in Goa last year we had one of the finest King crab preparations at Full Moon shack (Bogmallo Beach) at dirt cheap rate. Next in the list is having Trout fish in the emerald valleys of the Great Himalayas.

I can write an epic regarding my love for fish. But coming back to the main topic of discussion today - Macher maths diye Muger Daal.Daal quintessentially fits into the very staple diet of any Indian and 99% of the time its vegetarian preparation. But Bengalis are known for their love of non-vegetarian and fish of course. So its not very surprising to note that a Daal preparation with fish head would find its way into the elite list of Bengali delicacies. In fact the only other non-veg daal that I know of is Daal Ghost (Lamb in lentil soup) of the Mughlai Origin. Maybe there are other non-veg daals also present in the country but I am totally ignorant about those. Maybe any of you reader can tell me all about it.

Yellow daal or Mung daal is a very favorite daal in Bengal. Its reserved for all special occasions. Else where in the country you would get the normal Mung daal but in Bengal you would get a special variety of Mung daal known as the "Shona Muger Daal" which is a smaller grained more aromatic version of the normal one. You have to experience Shona Muger daal to know about its awesome taste. Macher matha diye muger daal is a very traditional dish only reserved for special occasions like wedding or birthday meals. Its an elaborate preparation which takes time and patience. The common way of preparing this dish is dry roasting the Muger daal lightly to make Bhaja Muger Daal. Dry roasting the daal gives off beautiful earthy flavors and imparts the dish body and richness. But I prefer to use Kacha muger daal or the non roasted version. The roasted version definately tastes better but is also difficult to digest. So if you want to relish your favorite non veg daal without the fear of an upset stomach use the un-roasted version.

Apart from Asian people I doubt whether anyone would know what its to have a fish head. Most of you would say it sounds so gross. A colleague of mine one said how can you eat a fish head with the eye staring back at you? Ah! the joys of a fish head can only be experienced and not explained. As kids we were always told to have fish heads as they would make us intelligent. We never tried to find out the truth behind the statement but since we loved fish head anyway logic or no logic we relished them wholeheartedly.

On Friday while coming home I saw this nice and big Katla fish with an equally huge head. Couldn't resist buying it and hence the menu for the weekend was going to feature the non veg daal recipe for sure. I replicated my mom's tried and tested recipe with a slight modification. I added a couple of veggies to the daal as well. Actually this particular preparation has two variants the veg one and the non veg one. Just minus the fish head and replace it with a lot of veggies to make the veg version. Mine was a medley of both worlds and it came out super delicious.

Don't get intimidated  by the long list of ingredients, have patience and follow the steps carefully and you would have that super rich and creamy daal at your fingertips.

Preparation Time: 20 minutes  

Cooking Time: 30 minutes

Serves: 4

• Mung Daal (Yellow Lentil) -300 gm
• Big Fish Head - 1
• Onion - 2 big 
• Tomato - 1 big

 For Tempering

Daal is something which no Bengali household can do without. A bhaja (Vegetable dry fry) and daal (lentil soup) are a staple part of a square meal every day. Whether it’s the aristocratic Cholar daal , the royal Macher Matha die Bhaja Muger Daal, the bitter variant of Ucche die Motor Daal, the quintessential Panch foron die Kolai Daal or the very common almost untold of Musurir Daal.
Even though daal is such an essential part of our meal, I have occasionally found that in many Bengali household a soupy concoction of yellow water and par boiled lentils are dished out in the name of traditional daals. And I tend to get very cranky if the daal is bad. As a conclusion I have inferred that perfecting this unassuming part of our daily meal is also an art.  Even if I say so myself (or all those people who were fortunate enough to taste my cooking), I do make pretty good Daals.
Still you would find the number of Daal recipes being very less compared to others just because I find taking good photographs of Daals very difficult. Or rather distinguishing one daal from the other through the photographs is a bit messy work. But still I decided to post this recipe because it’s a very relevant recipe for the summer days.

As the mercury starts to sky rocket and the sun starts to beat down mercilessly, the typical Bengali meal transitions into fares which helps to beat the heat and are easy on the stomach. Tok literally means sour in Bengali. So today I am going to talk about a daal which has a sour taste. The Tok Daal as we Bengalis lovingly call it is a light soupy comfort food for the sweltering summer days. A simple daal made with raw green mangos the signature fruit of summer, red lentil and minimal amount of seasoning.

The summer months in Kharagpur used to be very treacherous. Extreme climate was a characteristic of the place I spent my childhood. Be it heavy downpour during the rainy season, or the impregnable fog which made my school vanish once, or the infamous heat wave of the summer we saw it all. We had a nice market which got all the farm fresh produce of the season. I loved to go to the morning Haat with my daddy. While he shopped I used to gawk at the riot of colorful vegetables and fruits. I had fallen in love with the vegetable markets all around the world from that time itself and the romance still continues. The meticulous way of hand weighing and smelling of the vegetables by the elders to estimate its freshness and the incessant haggling with the shopkeeper till they were satisfied was more interesting to watch than a daily soap. As the summers came the markets got flooded with a multitude of Mangoes – both raw and ripe. Mangoes was loved by all in our household hence both the forms were purchased in bulk – the ripe ones for milkshakes and having as is and the raw ones for making Toker daal and chutneys. Raw mangoes were also consumed as Aam Makha – a tangy spicy concoction of grated mangoes, green chilies, salt and a hint of sugar. Ma and Baba were both fond of sour mangoes and sour preparations. But two things I really detested during my childhood days were the sour and the bitter tasting dishes. However I would force eat both of them grudgingly.
As my dad loved to have Tok Daals during summer afternoon hence it was mandatory for ma to cook them each afternoon along with tok and ambol two other sour preparation.  Bengalis never use tamarind in the Daals. Hence the sourness would be a result of either raw tomatoes or raw mangoes. If you ever have had the chance to try some Tok Daal during summer months you will know how refreshing it is to have the daal in your meal after you have just come out of the sun. It sourness acts as an appetizer as well because otherwise the extreme heat usually slows down your metabolism and you don’t feel like eating.

My likes and dislikes in food just reversed with passing time. Now I absolutely love bitter and sour dishes. The first time I had tried making tok daal it ended up in a disaster. I had pressure cooked the mangoes and daal together which made the daal terribly sour and I couldn't have it at all. When I asked my mother what went wrong, she pointed out that mangoes shouldn't be boiled along with daal if I wanted to have just the feel of sourness and not an extreme sour daal. This time I followed her instructions to the T and got rewarding results. I made the perfect talk daal!

Before I hear that snigger coming from some of you stating what's there to be so proud about making tok daal, let me say well to make that perfect Tok Daal - a blend of right amount of sweet and sourness that works like a magic potion on those hot and sultry summer afternoons when the thick curtains are drawn and the fans are on full swing, is a real art. Try it once and you will know where I am coming from. And when I told one of my Bengali Colleagues who is a bachelor that I had made aam daal, she gushed and said "Oh my God you know how to make Tok Daal! My mother can't make tok daal even today!" With that I rest my case here.  Check out the recipe below:

Preparation Time: 5 minutes  

Cooking Time: 20 minutes

Serves: 2

• Red Split Lentil (Masoor Daal) - 1 cup
• Dried Red Chilli - 2
• Mustard Seed - 1 tsp
• Raw Mango (Medium) - 1/2 
• Turmeric
• Salt & Sugar as per taste
• Mustard Oil for tempering

1. Peel the skin of the mango and cube them into small pieces. Cut the flesh around the seed. Make sure not to cut through the seed as it may make the daal dark and astringent.

2. Wash the daal and pressure cook it with double the amount of water. I dont put salt or turmeric while pressure cooking the daal. Cook for two whistles or as required by the quality of daal you are using.

3. Whisk the pressure cooked daal with a ladle or wire whisk so that a thick consistency is formed.


4. Heat oil in a wok. Temper the oil with mustard seeds and red chillis. Cover the lid while the mustard seeds splutter. 

5. Now toss in the raw mango cubes and fold in. Add two table spoon of water and medium the flame. Cover the lid and let the mango cook. It will take roughly 4-5 minutes for the mangoes to become tender enough. Take care not to over cook the mangoes as they will become mushy and when mixed with daal will render it more sour.

6. Now add the whisked daal into the wok and mix well. Add turmeric, salt and suger. Make sure not to overdo the sugar part. We want our daal to be a perfect balance of tanginess. Sugar will balance the salt and sour level. I added 1/2 tsp of sugar.



7. Cover the lid and cook for a couple of minutes till the daal boils. Turn off the heat and let it rest for a while to soak in the flavours of the spices and the raw mango to release its sourness.

Serve with steamed rice. I prefer to have some sweet vegetable dish with the sour daal like potoler dolma. But you can serve it with any vegetable dish.

1. Don't Pressure cook the daal and the raw mangoes together if you want to have control over the sourness of the daal. Once I had done that which resulted in an extreme sour daal as the raw mangoes had completely dissolved into the daal. Raw mangoes are easy to cook so cook them seperately for a few minutes before adding the boiled daal.
2. This recipe can also be applied for Motor Daal.


Ending today's post with a few beautiful lines I came across in a blog 

"Childhood, indeed
Reminds me of mangoes
Their sweet, warm smell
After long heavy meals with cousins.
There was always space
For just one more.
One more mango.
One more siesta.
One more, one last story.
One more childhood."

Sending this to the ongoing event of the Kolkata Food Bloggers:

This sweet and ravishing Bengali daal is a candidate for any special occasions or during festivals in a Bengali Household. It has a royal air about it and definitely not a everyday dish. It pairs up best with fulko luchis or motorshutir kochuri, but is also taken along with rice and vegetable fritters. The mild heat from the fragrant dried red chillies, the subtle sweetness from the assorted dry fruits, the crunchiness of the ghee fried coconut and the alluring aroma of the ghee and freshly grounded garam masala weaves a magic that makes everyone succumb to its delectable taste.  I may as well put it this way that this is the King of all Daals. Have it once and you will never forget its lip licking taste.

My mother didn't like coconut in her dishes hence whenever she used to prepare cholar daal it would be the simpler version without dry fruits and coconut. But it would also taste super and go with any of the day to day vegetables sides like chorchori or ghonto. Specially cholar daal with badhakopir ghonto was one of my hot favorites. Now a days balancing work and home becomes so tedious that to make such a lavish daal meticulously you need much time at hand. Which is why I rarely make this one. Also Cholar daal is a heavy daal because of the big list of ingredients that go into the making of it, hence cant be consumed on a daily basis especially in this age of highly health conscious people. But once in a while indulgence is allowed and much needed too.

Preparation Time: 15 minutes

Cooking Time: 30 minutes
Serves:6


Ingredients:

• Chan Daal - 250 gm
• Ginger -  2 tsp
• Hing Powder- 1 tsp
• Corriander powder - 1 tsp
• Jeera Powder - 1 tsp
• Bay Leaf- 2
• Dried Red Chilli - 2
• Tomato - 1 medium sized
• Fresh coconut - Palm sized piece
• Cardamom - 4
• Cinnamon stick - 1  "
• Clove - 4
• Kismis - 8-9 
• Turmeric powder - a small pinch
• Garam masala powder - 1/2 tsp 
• Salt to taste 
• Sugar - 4 tsp 
• Refined oil - 1/2 cup
• Ghee - 4 tsp
  

Serve it with rice with Brinjal or potato fritters as sides.

It's been a long time since I have added to this space. Actually so many things have been going on lately that blog was the last thing on my mind. In between had visited hometown (Kolkata). It had been quite a whirlwind vacation with me running around more than relaxing at home. Why? Well let that story be for another time.

The Kolkata weather really sucks during this monsoon-no monsoon phase. Extreme humid, too hot during the day and equally uncomfortable during the night. Pretty ideal for getting sick, especially if one is used to living in dry climates like that of Pune. And to add to it, sporadic downpour throughout the day. So no wonder I came back to Pune with a bad cough and cold.

Previously people used to avoid rice when they got fever or cold but now the doctors don't put any such restrictions. Home made balanced diet is adequate. Usually weekends mean a heavy meal twice a day comprising of non-veg dishes. But considering the health conditions I decided to keep it very simple this saturday. It's something that very commonly you would get to see in a Bengali household. 
Dal is a kind of a mandatory dish in our house. Apart from that I decided to make palong saker ghonto (mixed vegetables with palak), kakrol bhaja(crispyTeasel gourd fry) and dim bhaja (egg fry) - the quintessential Bengali recipes. Since the sides were not of very spicy nature so, a simple dal like Masoor would compliment the simple sides very well. 

I am totally in love with Kakrol, though Kakrol is not exactly bitter but more like bittersweet. I found some while walking in vegetable market of Kolkata and I decided to carry some of this to Pune, as I never saw this veggie in my neighborhood. This is a very simple and easy recipe.

Pan Fried Teasel Gourd (Kakrol Bhaja)


Ingredients:

• Tender Teasel gourd - 3 medium
• Sugar - 1/2 tsp 
• Refined Oil - 1 tbsp
• Salt to taste

Fresh Teasel Gourd

Procedure:

1. Cut the Teasel gourd in thin round slices
2. Sprinkle salt and sugar on the cut pieces and spread them evenly over all the slices
3.Drizzle oil in a thick bottomed pan and let it heat
4. Add the teasel gourd slices and saute for 9-10 mts till they attain a pink shade. As the slices are thin flip on the sides periodically to avoid burning.
5. Sprinkle minimal  water if it sticks to the pan 
5. Remove from the heat when the edges of the slices have become brown and crispy


The following is one of the most simple and delicious dal's in Bengal. Musurir dal is like a staple food for us - the daily dal that goes with just any side dish.

Bangali Musuri Dal ( Masoor Dal) :
 
Ingredients:

• Masoor dal (Orange lentil) - 2 cups
• Turmeric power - 2 tsp 
• Whole Jeera -  1 1/2 tsp
• Garlic cloves  - 5 medium (coarsely chopped)
• Green Chilli - 2 (slitted longitudinally)
• Ghee (Clarified butter)- 2 tsp (optional for seasoning)
• Salt to taste

Procedure:

Soaked Masoor Da

1. Soak the Masoor dal for half an hour; this would speed up the cooking time.
2. Take a pressure cooker and add 4 cups of warm water. Add the soaked dal. Cover and cook till the required number of whistles to make the dal creamy and thick. The number of whistles would differ depending on the quality of dal and nature of water (hard/soft water). It usually takes 6 whistles for me
3. Take out the boiled dal in a vessel and beat it into a smooth consistency with an egg beater or any ladle. This helps to make the dal even.
4. Take a thick bottomed vessel and pour the smoothened dal in it. If it feels very thick add 2 cups of water. Let it boil.
5. Take another pan and drizzle oil in it
6. Add Jeera, chopped garlic and green chillies to the oil
7. When the aroma of jeera starts to come take it out and add this entire thing into the boiling dal
8. Add turmeric powder and mix well. Let it boil for some more time (2-3 mins). Cover it so that the smell of the spices can effuse into the dal evenly
9. Add the ghee before removing the vessel from the heat

Palong saker ghonto (mixed vegetables with palak)

Ingredients:

Seasonal Vegetables

Ghonto is basically a kind of mix of all kinds of vegetables. Here you can use all sorts of seasonal vegetables apart from any vegetable which has its own distinctive smell like cauliflower or drumstick. I had used the following vegetables:

• Carrot - 2 (diced)
• Green long Brinjal - 2 (diced)
• Potato - 2 (diced)
• Ridge Gourd (Jinge) - 2 medium (diced)
• Pumpkin - 250 gm (diced)
• Hyacinth Bean (Shim) - 100 gm (cut in medium pieces )
• Red Tomato - 2 medium (diced)
• Spinach (Palak) - 1 medium bundle (wash and cut)
• Panchforon ( 5 spice mix) - Its a blend of 5 whole spices/seeds. Typically, panch phoran consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.In Bengal, panch phoran is sometimes made with .radhuni instead of mustard seed. In the West, where radhuni may be hard to obtain, some cooks substitute the similar-tasting celery seed.
• Dried Red Chilli (sukno lonka) - 2
• Fresh Ginger  Paste - 2 tsp (mind the word 'fresh'. That's what gives the vegetable the distinctive taste and zing)
• Ghee (clarified butter) - 1 tsp (optional)
• Refined oil - 2 tsp

1. Cut all the vegetables and keep aside
2. Heat oil in a wok and add oil
3. Add panchforon and red chilli to the oil and let it splutter
4. Add the vegetables in the following order (hard vegetables first moving gradually to the softer ones) - potato, carrot, pumpkin, hyacinth bean, ridge gourd, brinjal, tomato. 
5. Cover and cook for nearly 20 minutes so that the vegetables become softer. No need to add extra water as the vegetables will get cooked from their own water content. 
6. Stir the vegetables occasionally to avoid burning. Add slight water if the vegetables start sticking to the wok.
7. When all the other vegetables are cooked well, add the palak. Palak is a very soft leafy vegetable which gets cooked within minutes hence its added in the end.
8. Whn the palak is cooked add the ginger paste and mix well. Cook for 2-3 minutes so that the smell of ginger is evenly spread.
9. Before turning of the heat add a dash of ghee for flavor

I made rice to go with the dishes. To take care of the non-veg part in the meal, I had boiled eggs, shelled them, mixed turmeric and salt and shallow fried them till they attained the golden glow.

Hubby loved the simple fare and I saw him eating well after an entire week. 

The monsoon season have gingerly started to recede from Pune. Winter is creeping in slowly. The Gulabi Thandi (Pune's winter is called “Gulabi Thandi” ie. a season where your cheeks become rosy pink) kisses you awake in the morning. The mellow afternoon sun and the star spangled night sky wrapped in a silken shawl of soft mist. In this weather a nice fragrant daal is what your heart desires to have.

Kolai Daal has been one of my most favorite daals from a long time. And now I am sharing this with you. Its a very simple yet very flavorful daal.

• Kolai Daal (Urad Daal) - 3 cups
• Dry Red Chilli whole - 3
• Ginger - 3 inch piece
• Tomato - 1 medium
• Panch Foron ( 5 Spice Mix) - 2 tsp
• Hing (Aesofotida) - 2 tsp
• Turmeric - 3/4th tsp
• Salt to taste
• Sugar - 2 tsp
• Ghee - 4 tsp 
• Refined oil - 1 tsp

Method:

1. Chop the tomato finely and keep aside.

2. Wash and soak the daal for 30 minutes. Pressure cook for 2 to 3 whistles. Whisk the boiled daal with a egg beater for a couple of minutes  to a uniform consistency. 

3. Heat 1 tsp of refined oil and 2 tsp of ghee in a wok. When fragrant toss in the the Panch Foron(bengali 5 spice mix), Red Chillis and Hing. Saute for a couple of seconds.

4. Add the boiled daal into the wok. Add the chopped tomatoes, turmeric, salt and sugar. Cover and cook till it attains boil and bubbles are forming on the surface.

5. Grate the ginger and add it into the wok. Fold in. Cook for 2-3 minutes. 

6. Add the remaining 2 tsp ghee, mix well. Boil for 1 minute and turn off the heat.

Enjoy the daal with steamed rice and Jhinge-Posto (Ridge Gourd & Potato in poppy seed paste) or Aloo Seddho (Mashed Potato).