I am not going with the recipe planner of mine at this moment. Instead, I am cooking reasonably with the resources available at this moment. This is the wise thing to do at this moment when we are isolated and fighting against the evil of coronavirus. The last few days were weird. We both are working from home. I actually thought of not writing recipes in this period however, I have been contacted by quite a few people through different mediums. All of them requested for easy recipes, and also recipes prepared with minimum resources. I was kind of overwhelmed and decided to post whatever we are eating at home. In this post, I am going to share the recipe of Shobji diye Shutki Macher Jhol.
Why Shobji diye Shutki Macher Jhol?
We are not getting fish here in our locality in Kolkata and other animal proteins are also not much available. Vegetables though available, however, I do not have stored much. I have a few things and I am using those wisely. Every day I am cooking one side dish and a main with flour or rice. I am trying to make sides with gravy so that one dish can accommodate the entire family and also I am storing a part of it. Fish is not available however, I have some Shutki mach aka dry fish at home. You need very little Shutki while making a dish with it. I have used hardly 10 pieces of Chingri Shutki (dried prawn) in this curry which would weigh hardly 50g. Portions of a few veggies available at home added to the jhol and I have used basic spices to make it. The dried prawns are working as a flavoring agent to the sad-looking jhol.
The Veggies used in making the Chingri Shutkir Jhol!
One-fourth portion of an eggplant, five Broad Beans aka Shim, one Potato, one Onion, and also one Tomato went into the jhol along with two green chilies and that is all. You may use whatever veggies you are available with. I was available with Chingri Shutki and I have used that. Use whatever dry fish you have at home. Limit the use of the dry fish to 50 g and that’s all about this recipe.
Let’s be responsible while cooking Ghar ka Khana during the lockdown!
I do not believe in panic and I also do not want to be on depression. The lockdown period we are going through is difficult and obviously we cannot help the people who are suffering or the homeless people. Panic is not the answer to this situation. Instead, we must think rationally. We must behave in a way that no harm is being done to anyone. We must not misutilize the resources we have at home and we must not over-purchase. For sure we do not need an elaborate meal at this moment and also we do not need depression! I am working from home and also managing the cooking and other household work. Though getting help from Mehebub, however, we as a family decided to restrict ourselves with one side dish per day with a portion of carbohydrate.
Here’s how I cook Shobji diye Shutki Macher Jhol at Debjanir Rannaghar!
- Chingri Shutki (or any shutki or dry fish that you have): 50g
- Potato: 1
- Eggplant: ¼
- Broad Beans: 5
- Onion: 1
- Tomato: 1
- Green Chilli: 2
- Ginger Garlic Paste: 1 Tbsp.
- Turmeric Powder: 1 Tsp.
- Red Chilli Powder: 1 Tsp.
- Cumin Powder (optional): ½ Tsp.
- Salt: to taste
- Mustard Oil: 2 Tbsp.
- Wash Chingri Shutki aka dried prawn (or whatever dry fish you are using) in hot water.
- I prefer to soak dry fish in hot water for 5 minutes and then I discard the water.
- Roughly chop onion and tomato.
- Cut the skin of the potato but do not discard it. Instead, use it to make khosa bhaja.
- Cut broad beans into small pieces and Eggplant into cubes.
- Heat the oil in a pan.
- Add half of the turmeric powder, red chili powder and also salt to the pan.
- Now add potatoes and start frying those.
- Once half-fried add broad beans and onion and keep frying on low flame.
- Now add Eggplant, tomato and also green chili followed by the dried fish and mix.
- Cover the pan with a lid and cook over low flame for 10 minutes.
- Once the veggies are well-cooked, add 2 cups of water and remaining spice powders.
- Boil for 5-7 minutes.
- It should have sufficient gravy.
- Switch the flame off and serve it hot with Rice or Roti.
Easy Ghar ka Khana Recipes to try during the lockdown!
- Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
- Dimer Dalna (also known as Bengali Egg Curry with Potato)
- Pish-Pash aka Pish Pash, the Indian Rice and Chicken Hotchpotch
- Bhaja Moong er Daal (also known as Sona Muger Dal)
- Chingri Bati Chorchori (also known as Chingri Macher Batichorchori)
- Birista Pulao (also known as Piyaz Beresta Pulao)
- Bou Khuda (also known as Boua Pulao or Bou Khudi)
- Aloo Fulkopi diye Macher Jhol (Also known as Macher Jhol)
- Robibarer Murgir Jhol (Also known as Bengali Murgir Jhol)
- Lau ar Aloo er Khosa Bhaja (Also known as Stir-Fried Bottle Gourd and Potato Skin/ Peel )
- Bengali Niramish Khichuri (also known as Bhoger Khichuri | Bengali Khichuri)
- Masoor Daler Patla Khichuri (Also known as Patla Khichuri)
- Awadhi Vegetable Tehri (also known as Tahiri)
- Peas Pulao (also known as Matar Pulao)
Have you tried the Shobji diye Shutki Macher Jhol 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 on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.