It was in 1860 that Raja Ramachandra Chatterjee and his wife Durgadasi started Durga Pujo in their premises in Chorbagan.
To know more about the Chorbagan Chatterjee Barir Durga Pujo, read this inspiring post by Subhadip on his blog.
The Goddess here is offered a delectable spread of vegetarian and non-vegetarian dishes and an array of sweets, all of which are cooked by male members of the Chatterjee family. A custom that’s religiously adhered to to this very day.
On Shoptomi, the deity is served Lau Chingri (Bottlegourd cooked with Shrimps), Shaaker Ghonto (A mishmash of spinach and vegetables) graces the bhog on Oshtomi, Bhetki Maacher Niramish Ghonto and Chingri Malaikari are the piece de resistance for Nobami.
On Doshami, Maa Durga is only offered dishes cooked the evening before (yes, you read it right, nothing fresh !!!), panta bhaat (Fermented Rice, Bengali style) (yes yet again if you have been following the series !!) and Ilish Macher Ambal (Hilsa in a sweet and sour curry) being the key highlights.
In this post, the third of my Bonedi Barir Mahabhog series, I recreate Bhetki Maacher Niramish Ghonto, following the exact steps as shared by one of the members of the family.
Bhetki Maacher Nirmaish Ghonto. A mellifluous pairing of our favourite Bhetki Maach with a melange of autumn vegetables. No onions. No garlic. Earthy yet finger-licking delicious.
An heirloom recipe of the Chorbagan Chatterjees, offered to the Goddess on Nobami.
And I am grateful to the family for allowing me to share this with my readers.
If you are keen to learn what is served to the deity in the various bonedi barir Pujo as part of their bhog, do stay tuned for more !!
And if you haven’t already, here’s my posts on whats in the bhog offered to Ma Durga by the Shibpur RoyChowdhury and Sabarna Roy Choudhury families.
PS – Please do not reproduce the content without appropriate permission.