Kosha Mangsho..Bengali Style..Diwali Special

I know Diwali is all about Laxmi Puja in majority of India....for Bengali's who do Shakti Puja, Diwali marks the day for worshipping Ma Kali (the angry version of Durga Ma). Traditionally Bengali's keep fast the whole day..and do the Puja at night followed by the feast....

Well..I didn't keep fast...but I cooked the dish of the day for family - Kosha Mangsho. for those interested..below's the recipe for same -

Ingredients:-

1 Kg Mutton

3 Tablespoon Mustard Oil

Ginger-Garlic Paste - 3 Big Pieces of Ginger and 2 Big Bulb of Garlic or 15-20 big cloves of garlic

4 Big Onions Chopped

4 Big Tomato's Chopped

2 Potato's - Peeled and Halved

2 Tsp's Turmeric

Salt as per taste

1 Tsp Lal Mirch ( you can add more if you like it Tikha)

1 Tsp Black Pepper

1 Tsp White Pepper

2 Tsp Garam Masala

1. Wash and clean the Mutton well. Marinate it in half of the Ginger-garlic paste, turmeric and salt for 1 hour.

2. Heat Mustard Oil in a Cooker..once it leaves fumes, add rest of the ginger-garlic paste & onions

3. Once the mixture turns light brown, add Tomoato's and cook it, ensuring it doesn't stick to the bottom.

4. Once it is reduced to pulp and oil starts leaving the mixture, add Lal Mirch, White & Black Pepper and a little salt and cook well.

5. Add the Mutton once the masala is cooked and mix it well. Keep turing the mutton on regular period so as to ensure it doesn't stick to the bottom. Let the mutton cook in it's own water released for 1 hour over small flame.

6. After an hour add the potato's and cook for 20 more mins or till meat is tender and potato's cooked.

7. Garnish with Garam masala and check for salt...

8. Serve hot with Luchi or Rice

To cook it early...you can after adding the Meat to the Masala cook it on slow-to-medium flame for 45 mins, followed by adding Potato and cooking for 15 mins. Then, add a little water and close the lid of cooker and give it two Whistles to tenderize the mutton.