Thursday, May 07, 2015

G is for Gota Seddho, Ghugni, Ghonto, Goalondo Murgi and Gokul Pithey

When I asked for suggestions on the letter "G" in the series A-Z of Bengali Cuisine, a lot of ideas came pouring in. From Ghugni, Ghonto to Golaap Jam, Gokul Pithe the names were endless. I went into deep thought over all the suggestions and in the process found two amazing recipes for Goalondo Murgi and Ghugni. I steeled my heart and skipped "Golda Chingrir Malaikari" as we already had "Chingri Malaikari" while in C.

Finally after much dilemma(as if), the dishes that I felt could truly represent the Bengali Cuisine are here. If I am totally honest, I must admit that I skipped stuff like GolaapJaam because I had no idea how to make it.

Gokul Pithey -- Pithey is a very Bengali sweet made during the harvest festival of Poush Parbon, celebrated during Makar Sankranti in the cold months of January. Pithey was a typical home-made sweet made with basic agrarian ingredients of the region like rice, date palm etc. Many kinds of pithey were made and Gokul Pithey is a particular kind of pithey where a flat disc made of coconut and khoya is dipped in a batter of wheat flour, deep fried in hot oil and then soaked in a syrup of sugar or jaggery.

Gota Seddho -- "Ma said, "The day after Saraswati Pujo is Sheetol Shoshti. Shoshthi is the goddess of fertility and worshiped by Mothers as a guardian angel of their offspring. Sheetol==Cool. And on the day of sheetol shoshthi, cold gota sheddho that had been cooked the previous day, is to be had by Mothers worshipping Ma Shoshthi.

The way your Dida made Gota Sheddho was by boiling kali urad(the urad dal with skin) known as maashkolai in Bengali with five different vegetables in season which were to be added whole, little salt, sugar to taste, some pieces of ginger and drizzle of raw mustard oil to finish off. The vegetables most commonly used were small red potatoes, small eggplant, sheem, whole green peas in their pod and baby spinach."

Ghonto -- Ghonto is a typical Bengali dish which means a mishmash of different things, primarily vegetables. I guess it comes from the word "ghanta" which means to mix. Typically therefore a Ghonto will have vegetables which are softer and so will easily become a mishmash. Vegetables like pumkin, eggplant and greens are therefore almost always a must in a Ghonto. Of course a Bengali will have a fish version of everything and to abide to that theory, there is Muri Ghonto made with fish head and potatoes.

Ghugni -- Ghugni or Ghoognee is a very very popular snack in Bengal and in parts of Bihar and Orissa. It is made with dried white peas and cooked with myriad spices including Bhaja Masla.While the Northern India has its Chhole, Bengal has its Ghugni.

Goalondo Steamer Fowl Curry or Goalondo Murgi -- A rustic curry cooked by the Sylheti boatmen on the steamer that plied the river Padma, from Goalondo Ghat to the interiors of towns in Bangladesh.

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  1. Mouth Watering curry You had made it, Looking so delicious,keep share us.

  2. It is always delicious to read and cook your recipes. I am a great fan indeed of all your recipes starting from Bhoger Khichuri and Narkel Naru. Infact, you have inspired me so much that today I know how to cook most of the Bengali curries and sweet dishes. You are such an encouragement that has further motivated me to pen down my recipes in my own blog. Please have a look in my nascent blog, which I think is incomplete without your feedback. The blog i.d is I will be more than happy to receive your feedback and suggestions.

    Best Regards,


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