Gota Sheddho
A melange of whole winter vegetables. Cooked languorously over a slow flame. No spices. Just a luxuriant drizzle of mustard oil. Divine !!!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Bengali, Indian
- 1.5 cups whole green moong
- 6 baby potatoes whole with skin
- 6 sweet potatoes or rangalu whole with skin
- 6 flat beans or sheem whole
- 6 green pea pods whole
- 6 small eggplant whole
- 6 sheesh palong or tender spinach
- mustard oil to taste
- salt to taste
Soak the green moong in water for at least 5-6 hrs. Drain.
Wash all the vegetables, keep aside.
Take a big handi. Add the green moong, all the whole vegetables and 4 cups of water. Add a generous pinch of salt.
Cool over a low to medium flame till all the vegetables and green moong are perfectly cooked.
Adjust seasonings, add a dash of mustard oil. Serve with cold rice or panta bhaat the next day.