I really do not know how to describe this ‘Katoa Dantar Dalna’! ‘Kantoa danta’ is type of Bengali native stems in green. Sometimes this is of red colour too. These are full of juices and slightly sweet in taste. These are full of minerals too. This is a mixed vegetable curry probably not very popular amongst our new generation (probably most of them do not know what is Katoa danta is!). But in those families where Bengali traditional curries are still cherished, you will find such types of dishes are been cooked. I’m happy that we follow this legacy.
‘Katoa Danta’ is not available throughout the year; it is available during May-June season. This time I have cooked with shrimps but the veg. version, with ‘Kanthal Beej’ (Jackfruit Seeds) is equally good. This is a wholesome curry and eaten with steamed rice only. I have mentioned in my earlier posts of ‘dalna’ (Chingrimach Dea Fulkopir Dalna, Chingrimach Dea Potol Aloor Dalna, Enchorer Dalna etc) that ‘dalna’is atype of Bengali curry where veggies are chopped in smaller size and the gravy is neither runny nor very thick. ‘Chingrimach dea Katoa Dantar Dlna’is one of such curries. Let’s see how to make it ….
- 1 Potato
- 1 Brinjal/Eggplant
- 2 Pointed Gourd
- 1 Ridge Gourd
- ½ cup Pumpkin
- 1 Sweet Potato
- 1 Radish
- (Ideally all the vegetables should be of equal quantity and approximately of same size)
- 2 cups Katoa Danta
- 12 – 15 Shrimp
- 1 tsp Panch Foran (Bengal Five Spices)
- 1 tsp Ginger Paste
- 1 Dry Red Whole Chillie
- 2 Bay Leaf
- ½ tsp Turmeric Powder
- ½ tsp Cumin Powder
- ¾ tsp Coriander Powder
- ½ tsp Red Chillie Powder
- 1 tsp Sugar
- To taste Salt
- 4 Tbsp Mustard Oil – or as required
- Wash & chop the veggies in almost equal sizes.
Smear the shrimps with some turmeric powder and salt.
- In a Kadai/Pan heat 2 Tbsp mustard oil and fry the shrimps and keep them aside.
- Now add 2 Tbsp more oil in the same pan and put in panch foran, dry whole red chillie and bay leaf. When it starts crackling put all the veggies, stir for 7-8 minutes.
- Now add ginger paste, turmeric powder, cumin powder, coriander powder and red chillie powder. Mix well
- Add sugar. Adjust salt and cook covered. No need to add water in this as all the vegetables will release water and this will be enough to cook. Cook on low heat. Stir in between.
- Now add little water (about ½ cup). Mix in the fried shrimps.
- Cover and cook till the veggies are done.
- This curry would neither be dry nor runny so care should be taken while adding water.
- Enjoy this with Steamed Rice.