Bori Aloor Jhal aka Bengali Bori'r Jhal is a signature Bengali delicacy cooked with Bori aka Vadi. Bori is sundried dumplings prepared with fermented lentils. This curry is cooked with mustard paste and Borir Jhal is a Bengali Vegan delicacy!
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Tricks of Recipe writing!
These days SEO is something recipe writers think about while coming up with the recipes on their websites or Recipe blogs. Not that it will concern you when you are there on that particular website just for the recipes. However, we as writers, when are confident about the recipes, would like to be at the top of the search when one particular recipe is searched. I am no exception and emphasize strongly on search engine optimization aka SEO.
However, there are times when I give less emphasis on SEO. This post is one of those. I named it Bori Aloor Jhal instead of Aloo Borir Jhal knowing it would make the SEO difficult. Also, after all, is more popular if compared to Bori. However, this dish is characterized by the use of Bori, and hence I decided to give it the due.
Bori Aloor Jhal or Aloo Borir Jhal?
Jhal aka Bengali Mustard based curry is my favorite amongst the various Bengali curries. I blame it on my Ghoti root that I have always liked Jhal over the other Bengali curries such as Dalna, Jhol, Kalia, etc. I have grown up having Macher Jhal which is the most popular form of Jhal and is prepared with Fish. However, Jhal is not only prepared with Fish or Non-veg protein; in fact, there are numerous vegetarian Jhal(s) cooked and cherished by the Bengalis. In this post, I will talk about Bengali Bori Aloor Jhal or Aloo Borir Jhal. As I have mentioned in the first paragraph, in this dish Bori is the queen while Aloo plays the side role. Needless to say, it is more of Bori Aloor Jhal than Aloo Borir Jhal, at least to me.
Bori; only a filler?
Bori is not only a filler period. For those who are not familiar with Bori, it is sun-dried lentil dumplings and is part of Bengali cuisine for ages. Bori in fact is one of the nicest examples of natural preservation. After making a paste of lentils the same is dried under the sun. The paste is dried in dumpling forms. Once dried, the lentil dumplings can be stored for a year. Bori is prepared with different lentils such as Kolai Dal/ Urad Dal, Masoor Dal/ Red Lentil, etc. Making proper Bori is difficult and almost rare these days. Most people purchase Bori instead of making it at home. I am lucky though as I got the supply from my mother or mother-in-law. Both of them to date make Bori at home. Another beautiful form of Bori is Purba Medinipur's Gohona Bori. You may here at Debjanir Rannaghar about Gohona Bori.
Bori Aloo'r Jhal, some more details!
I have not seen my Maa-in-law making Jhal however, in my parental house, Jhal is very frequent. They still do not use a mixer grinder to make the mustard paste, instead use the Shil Nora. I, though, follow the recipe line by line, however, do not use the Shil Nora (Traditional stone grinder) much. For this recipe, I use the Bori prepared with Kolai Dal aka Urad Dal. The Bori in the pictures is from Ma-in-law's stock. Jhal does not call for many spices, in fact, I use only turmeric powder, red chili powder, a few green chilis along with mustard oil. Tomato makes the curry tangy and I prefer using it. Last but not least, Aloo aka potato makes it better 🙂 .
Aloo borir Jhal, not only vegetarian but Vegan Bengali!
Am I a vegetarian?
-No!
Am I a Vegan?
-No!
However, I do make and eat both types. There is a misconception that Bengali cuisine is all about Non-vegetarian dishes. This for sure is right however, we do have hundreds of vegetarian delicacies to offer. There are numerous dishes that are vegan as well! Aloo Borir Jhal for sure is one of those dishes.
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Here's how I make Bori Aloor Jhal at Debjanir Rannaghar!
PrintRecipe Card
Bori Aloor Jhal
- Total Time: 25 mins
- Yield: 4 People 1x
Description
Bori Aloor Jhal is a vegetarian and vegan Bengali delicacy prepared with Potato and sun-dried lentil dumplings. The gravy is mustard-based.
Ingredients
- 100g Bori/ Bengali sun-dried lentil dumplings (15-20 pieces)
- 3 Potato
- 1 Tomato
- 5-6 Green Chili
- 1 Tbsp. Black Mustard Seed
- 1 Tbsp. Yellow Mustard Seed
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Salt or to taste
- 4 Tbsp. Mustard Oil
Instructions
- Wash and soak mustard seeds in water for 15 minutes.
- Take only the seeds along with 2 green chilies and ½ tsp. salt and make a smooth paste of it.
- Add 2 cups of water to the paste and run it through a sieve to remove the husk and impurities.
- Wash and peel Potatoes and cut them into wedges.
- Chop Tomatoes roughly.
- Heat 1 Tbsp. of oil and once properly heated keep the flame on medium.
- Fry the Bori for around one minute and strain from the pan.
- Now heat the remaining oil.
- Fry potatoes until they turn golden in color.
- Do not remove potatoes from the pan
- Add chopped tomatoes and keep the flame on the lower side.
- Using a spatula break the tomatoes and cook till they soften.
- Now add the mustard liquid followed by green chili, turmeric powder, red chili powder, and also sat to taste.
- Cover the pan with a lid.
- Cook for around 10 minutes.
- If needed add some more water.
- Once the potatoes are done add fried Bori.
- Cook for 2-3 minutes.
- Bori will soak the gravy by then.
- Once the gravy reaches the desired consistency switch the flame off.
- Serve it hot with steamed rice.
Notes
- Mustard oil makes the dish flavorful.
- Instead of making mustard paste at home, you can use mustard powder.
- Bori soaks loads of oil. Do not use entire oil to fry Bori, instead use 1 tbsp. oil to pan-fry Bori.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 100g
- Calories: 313
- Sugar: 2.7g
- Sodium: 658mg
- Fat: 16.1g
- Saturated Fat: 1.8g
- Carbohydrates: 35.6g
- Fiber: 8.7g
- Protein: 8.1g
- Cholesterol: 0mg
Keywords: bengali borir jhal, Bori aloor jhal recipe, debjanir rannaghar, bengali vegan recipe
Bengali Vegan and Vegetarian recipes!
- Lau Shaker Chorchori (Also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Pyaz Diye Masoor Dal (Also known as Bengali Red Lentil Soup with Onion)
- Sheemer Jhal (Also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel)
- Dhokar Dalna (Also known as Bengali Dhoka Curry)
- Laal Shag Bhaja (also known as Stir-fried Red Amaranth Leaves)
- Kumro Phuler Bora (Also known as Bengali Pumpkin Flower Fritters)
- Katoya Data Chorchori (Also known as Bengali Style Mix-veg with Drumsticks)
- Gota Sheddho (Also Known as Gota)
Have you tried the Bori Aloo'r Jhal recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Bori Aloo Jhal Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
A says
I am a Non Bengali but in love with Bangla, Pooja, Vegetarian Bangla Dishes, Shukto, Gota Siddho and Chop....
I feel Maa Ki Kripa to have come across this. Its elaborately explained with excellent details, beautiful writing and mouth watering, tempting pics.
Please, do keep up the good work!!!
★★★★★