Sajne Datar Jhol
A comforting and light Bengali vegetable stew simmered with tender drumsticks and crispy lentil dumplings.
👩🍳 Process
Heat white oil in a pan and fry the bori (lentil dumplings) until golden brown. Drain and set aside. ▶ 1:48 medium
In the same oil, fry the eggplant slices until slightly soft and browned, then remove and set aside. ▶ 2:15 medium
Add 1 tbsp of mustard oil to the pan. Temper with a broken dry red chili, panch phoron, and radhuni. ▶ 3:17 medium
Add the papaya slices and fry them slightly. ▶ 3:29 medium
Add the potato slices and fry them along with the papaya. ▶ 3:35 medium
Add the sweet potato slices and stir to combine. ▶ 3:50 medium
Add the green plantain (soaked and drained), carrots, and drumsticks. Stir-fry all the vegetables together for a few minutes. ▶ 4:03 medium
Add ginger paste, slit green chilies, coriander powder, red chili powder, turmeric powder, and salt. Mix thoroughly with the vegetables. ▶ 5:12 medium
Cover the pan and cook for 2-3 minutes to allow the spices to combine and release their aroma. ▶ 5:50 3 min · low
Uncover and stir the mixture, then add 1/2 tsp of sugar. Mix well. ▶ 5:54 medium
Pour in water (about 1 to 1.5 glasses) so the vegetables are mostly submerged. Cover and let it simmer for 7-8 minutes. ▶ 7:04 8 min · medium-low
Uncover and check the vegetables. Add the pre-fried bori and eggplant slices, stirring gently to incorporate them. ▶ 7:28 medium
Cover and cook for 2 more minutes to allow the bori and eggplant to absorb the flavors. ▶ 8:40 2 min · low
Uncover and check the gravy consistency. Once it reaches a semi-thick consistency, turn off the heat. ▶ 8:47 low
