J for “Jhol”

Jhol is a Bengali word meaning gravy. It forms the base for any vegetarian or non-vegetarian Bengali dishes. It may be a watery gravy which is generally preferred to be consumed with rice or it may be a dry and thick gravy which is generally suitable to be had with roti (flat bread). The thicker version is generally spicier and hence meant for special occasions or holidays while the watery version is lighter and meant more everyday consumption.

Bengal Connection

This is something that I have grown up with; this was home food – comforting yet tasty. Nothing too onerous, simple everyday ingredients cooked with love.

Maccher Jhol or Fish Curry

Ingredients:

Kala jeera – 1 tsp.

Green Chilli – 2, slit

Tomato – 1 small, paste

Turmeric / haldi powder – 1 tsp.

Cumin / Jeera powder – 1 tsp.

Coriander / dhaniya leaves – fistful, chopped

Salt – to taste

Oil – 3 tbsps.

Water – 1 cup

Fish – 2-4 pieces

Method:

1. Marinade the fish pieces with salt and ½ tsp. turmeric, for 10-15 minutes.
2. Fry the pieces in the oil – medium high flame – till both sides are lightly golden brown. Keep aside.
3. In the remaining oil, add the kala jeera and green chilli. Lower the flame.
4. Once the tempering starts to splutter, add the tomato paste, remaining turmeric powder, cumin powder, coriander leaves and salt.
5. Once the masala has fried, add water and add the fried fish pieces.
6. Once the water has started to boil, adjust the taste and switch off the heat.
7. Maccher jhol is ready.

Kosha Murgi or Chicken Curry

Ingredients:

Chicken – 500gms.

Potato – 2, large

Onion – 2, medium

Tomato – 2, medium

Ginger Garlic paste – 1 tbsp.

Turmeric powder – 1 tsp.

Kashmiri red chilli powder – 2 tsp.

Salt – to taste

Sugar – to taste

Oil – 3-4 tbsp.

Garam masala – 2 tsp.

Method:

1. Chop the onion and tomato into rough pieces. Grind to a paste. Cut the potatoes into quarters.
2. Heat oil in a pan. Add the onion-tomato paste. Let it fry for a few minutes.
3. Add the ginger garlic paste, turmeric powder, red chilli powder and salt and fry for a few more minutes until the oil starts to release from the sides.
4. Now add the chicken and the potatoes and mix well on medium flame.
5. Once properly fried and mixed, lower the flame, add sugar and stir.
6. Cover and cook for 15-20 minutes until the released water is dried up.
7. Adjust salt and sugar as per taste, if required. Add garam masala, give it a stir and switch off flame.
8. Chicken curry is ready!

Alu Fulkopir Jhol or Cauliflower-Potato Curry

Ingredients:

Cumin / jeera whole – 1 tsp.

Tomato – 1 medium, chopped

Turmeric / haldi powder – 1 tsp.

Cumin / Jeera powder – 1 tsp.

Ginger – 1” piece, grated

Green Chilli – 2, broken into half

Salt – to taste

Oil – 3 tbsps.

Water – 1/2 cup

Cauliflower – 1 medium

Potato – 1 medium

Method:

1. Cut the cauliflower and potato into 1” florets and cubes respectively.
2. Heat oil in a pan. Add whole cumin.
3. When it splutters, add the chopped tomato, turmeric, cumin powder, grated ginger, green chilli and salt. Let it fry for 2-3 minutes.
4. Add the cauliflower and potato and mix well. Cook on medium flame for 7-8 minutes.
5. Then lower flame, add water, cover and cook until both vegetables are tender.
6. Gravy is generally a little watery.

Deem er Kosha or Egg Curry

Ingredients:

Eggs – 4

Potato – 1, large

Onion – 1, medium

Tomato – 1, medium

Ginger Garlic paste – 1 tbsp.

Turmeric powder – 1 tsp.

Kashmiri red chilli powder – 2 tsp.

Salt – to taste

Sugar – to taste

Oil – 3-4 tbsp.

Water – ¼ cup

Garam masala – 2 tsp.

Method:

1. Chop the onion and tomato into rough pieces. Grind to a paste. Cut the potatoes into quarters.
2. Boil the eggs and the potatoes.
3. Heat oil in a pan. Fry the eggs and the potatoes. Make superficial slices with a knife on the boiled eggs. This helps to keep the eggs from spluttering/exploding.
4. In the remaining oil, add the onion-tomato paste. Let it fry for a few minutes.
5. Add the ginger garlic paste, turmeric powder, red chilli powder and salt and fry for a few more minutes until the oil starts to release from the sides.
6. Add water, eggs and potatoes and mix well on medium flame.
7. Once properly fried and mixed, lower the flame, add sugar and stir.
8. Cover and cook for 5 more minutes until the water has dried up to a thick gravy sticking to the eggs and potatoes.
9. Adjust salt and sugar as per taste, if required. Add garam masala, give it a stir and switch off flame.
10. Have this with luchi or puri, this is a perfect marriage!

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Tip: Kosha is ideally thick dry gravy, but you may keep a little fluid as per your tastes.

These general gravy may be used for other vegetables or meat and enjoy with rice or bread/roti. The jhol  will give you a warm, homely feel but will make your taste buds dance.

This post was written for Blogchatter A2Z challenge; Day 10 – Letter “J”.