Niramish Mangsho or Bhoger Mangsho & Reminiscence of Kalipujo at Maluti, a tribal village

Can Mangsho really be considered niramish? Absolutely not! If you're familiar with Bengali clan or the Bengali language, you'll understand that the term Niramish Mangsho is completely contradictory. We even refer to Enchor, or raw Jackfruit, as vegetarian meat. So why is it called this? Let's delve into the renowned Kalipujor Bhoger Mangsho!

Jump to:

• Niramish Mangsho, an oxymoron?
• What Makes Bhoger Mangsho Different?
• My Niramish Mangsho memories; Kolkata part!
• Bhoger Mangsho and Moluti
• Direct to the recipe of Bhoger Mangsho!
• Recipe Variation
• Niramish Mangsho, a few important notes!
• Here's how I cook Niramish Mangsho at Debjanir Rannaghar!
• Recipe Card
• Niramish Mangsho Recipe Video
• Frequently Asked Questions
• Pairing
• Mutton Recipes from Debjanir Rannaghar!
• Bengali No Onion No Garlic Recipes
• Have you tried the Pujor Bhoger Piyaj Roshun Chara Mangsho recipe from Debjanir Rannaghar!
• Here's the Perfect Niramish Mangsho Recipe Pin for your Pinterest Board!

Niramish Mangsho, an oxymoron?

Well, in every dialect, there are a few phrases, which cannot be described by a word or a typical meaning. Niramish Mangsho is one such term. In Bengali cuisine, anything cooked without onion and garlic (and in a few cases, without a few more ingredients) is termed Niramish. As this particular meat curry is cooked without onion and garlic, we often refer to it as Niramish.

What Makes Bhoger Mangsho Different?

In Bengal, when preparing bhog, we refrain from including onion and garlic. Our goddesses (Devi Durga or Kali) are served both meat and fish. The bhog is meticulously cooked without the use of onion and garlic. The meat dish prepared for bhog is known as Bhoger Mangsho. This delectable dish is commonly prepared on Durgasthami or the day following Deepavali.

My Niramish Mangsho memories; Kolkata part!

Bhoger Mangsho, a delightful Bengali dish known as Niramish Mangsho, holds a special place in my heart. Growing up in a bustling North Kolkata household with 28 members, I was fortunate enough to be immersed in the rich flavors of Bengali culture and traditions. While I didn't adopt every aspect, I had the privilege of experiencing them all, which led me to establish my own set of customs. Kali puja, a significant event for us, always took precedence over Diwali in our neighborhood. Witnessing my father's dedication to fasting throughout the entire day (and night) of Kalipujo filled me with a sense of inspiration. As a teenager, I even began to join Baba in observing the Kalipujo fast.

Bhoger Mangsho and Moluti

On the flip side, my mother's maternal lineage, specifically my grandmother's family, hails from a quaint village called Maluti in Jharkhand. Every year, I would accompany my mother on our journey to this tiny village during the festivities of Kalipujo. Maluti, situated not too far from the renowned pilgrimage site of Tarapith, is renowned for its temple dedicated to "Devi Molikha." Nestled amidst the Chota Nagpur plateau, Maluti offers an opportunity to immerse oneself in the timeless allure of nature. However, what truly captivated me each year was the vibrant celebration of Kalipuja that engulfed the village.

Direct to the recipe of Bhoger Mangsho!

The Kali puja in this area is heavily influenced by the local tribal community, specifically the Santhal tribe. The tribal essence can be seen in all aspects of the puja, including the eight significant pujas by different family units and one from Santhal clan. One of these rituals, known as the Royal puja of Devi Molikha, strictly follows traditions. Personally, I have always found the puja of Ma Kali, especially the Santhal Puja, to be incredibly inspiring, both in my early years and even now.

Among the various rituals, the sacrifice of livestock, known as "Boli," used to be a common practice during Kalipujo. This tradition is not exclusive to Maluti; it is famous in many places, including Kalighat. On the following day of the puja, it is customary to consume specially prepared sacrificed meat. This meat, known as "Pujor Mangsho" or the "Prasad," is typically made from mutton or goat. However, what sets it apart is the absence of onion and garlic. This unique aspect makes Bhoger Mangsho or Niramish Mangsho truly special.

Recipe Variation

My busy schedule has prevented me from visiting Maluti for years, but I always treasure my mother's stories about her experiences there. It's unimaginable for Maa to miss out on visiting Maluti during Kalipujo. As for the Niramish Mangsho, I've had it in a different form. However, the key is to remember that it should not be prepared with Onion and Garlic. To give it a distinctive flavor, the use of Asafoetida or "Hing" is essential when preparing the Niramish Mangsho or Bhoger Mangsho, as my Dida taught me. The use of yogurt, on the other hand, adds an interesting twist. Some families choose not to use yogurt or curd when making bhog, while others do. We fall into the latter category.

Niramish Mangsho, a few important notes!

We prepare this dish using simple spices, without including tomatoes. Every year, on the day following Kalipujo, I take pleasure in cooking Niramish Mangsho. This tradition allows me to reminisce about my childhood and savor the delightful fragrance of the tender mutton curry.

I have been preparing this dish for many years, even catering to large groups. Throughout time, I have made a few modifications to the recipe, particularly in certain steps. Hence, the written and video recipes for Niramish mangsho differ. It is worth noting that while some families do not add yogurt when cooking bhog, we incorporate it in our regular cooking.

Below, I present you with the method I use to prepare Niramish Mangsho. In my version, I find it essential to include potato chunks and spices tempered in ghee. Additionally, it is important to select mutton with a small amount of fat, around 10%.

Here's how I cook Niramish Mangsho at Debjanir Rannaghar!

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Recipe Card

Niramish Mangsho Recipe Video

Frequently Asked Questions

Pairing

In addition to steamed rice, these delectable dishes perfectly complement the niramish mangsho.

Mutton Recipes from Debjanir Rannaghar!

• Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
• Nalli Nihari (also known as Mutton Nihari or Gosht Nihari)
• Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
• Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
• Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
• Mangsher Ghughni (also known as Bengali Yellow peas curry with minced meat),
• Mutton Handi Kebab (also known as mutton hari kabab)
• Kochi Pathar Jhol (also known as Bengali Mutton Curry) 
• Mangshor Jhol (also known as Bengali light Mutton curry)
• Gota Moshlar Mangsho (also known as Kata Moshlar Mangsho | Mutton cooked with whole spices)
• Keema Kaleji (also known as Keema Kalija | Indian mutton mincemeat and mutton liver curry)
• Bengali Keema Curry (also known as Mutton Mincemeat Curry with Potato Chunks)
• Anglo-Indian Mutton Curry (Also known as Anglo-Indian Lamb curry)
• Keema Matar (also known as Mutton mincemeat cooked with green peas)
• Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
• Kolkata Mutton Biryani (also known as Calcutta Biryani)
• Posto Mangsho (also known Bengali Mutton Curry cooked with Poppy Seed Paste)
• Kolkata’s Mutton Tikia (Also known as Tikiya Kabab)

Bengali No Onion No Garlic Recipes

Have you tried the Pujor Bhoger Piyaj Roshun Chara Mangsho recipe from Debjanir Rannaghar!

Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Perfect Niramish Mangsho Recipe Pin for your Pinterest Board!