i honestly feel this is the most hopeless of vegetables
the bengali language agrees with me by using its name as an insult
sloppy inefficient people are labelled Dhyanrosh,
'lady's finger ofcourse sounds sophisticated, but i wonder if they have tried eatingt it. ever seen a continental dish with lady's finger?)
i find the slobberyness irritating
but there are a few good things that can be done with this Dhyarosh, and here's one
cut it in you favourite shape (they make really cute stars, but my friend here chose the stick shape)
mix it with salt and turmeric and let it drain over a strainer for a hour
and then mix it with besan (gramflour), deep fry it and jazz up with a compatible seasoning (i can think of chat masala)
and here it is ...
ready to accomany a wide variety of stuffs such as dal or muri or your evening tea or wine!
the bengali language agrees with me by using its name as an insult
sloppy inefficient people are labelled Dhyanrosh,
'lady's finger ofcourse sounds sophisticated, but i wonder if they have tried eatingt it. ever seen a continental dish with lady's finger?)
i find the slobberyness irritating
but there are a few good things that can be done with this Dhyarosh, and here's one
cut it in you favourite shape (they make really cute stars, but my friend here chose the stick shape)
mix it with salt and turmeric and let it drain over a strainer for a hour
and then mix it with besan (gramflour), deep fry it and jazz up with a compatible seasoning (i can think of chat masala)
and here it is ...
ready to accomany a wide variety of stuffs such as dal or muri or your evening tea or wine!
1 comment:
Dhyarosh er tok
U need dhyarosh and some dried green mangoes(called aamshi in mednipur) and shorshe bata and two red chillis and panchphoran. First cut the vegetable into medium sized pieces cook them with salt in a little oil till they are fairly soft.In a little mustard oil splutter the panchphoran and lal lonka. The aamshis have to be soaked and water and the pulp needs to be extracted...u can try tetul also..that tastes nice. Then add the aamshi or tetul pulp and shorshe bata(a little) and the dhyarosh and boil it for atleast 30 minutes. Add enough water so that the end product is in the soup form and not dry. The boiling part gives the real taste..not too watery, not too dry. My in laws add machbhaja along with the dhyaronsh and call it maacher tok, but I like it only with dhyarosh.
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