As unpalatable as it may sound, Bangladesh has always held the upper hand in culinary prowess. The alchemy of cooking techniques and a handful of spices transforms ordinary dishes into extraordinary gastronomic experiences. One such exemplary dish is Mutton Chuijhal, fundamentally a tree root, gives the meat a special flavor by adding a pungent and characteristic scent.
In West Bengal, chuijhal might not be widely available, but it should be enough to make a timely request to your local market before Navami.
Now that's resolved, why fret? Indulge in this famous Khulna delicacy from Bangladesh to elevate your Navami midday feast to new heights. This is how to make your culinary arsenal.
Ingredients:
Mutton: 1kg
Chuijhal: 1/2 cup
Potatoes: 4-5
Onions: 4
Garlic paste: 4 tablespoons
Whole garlic cloves: 2-3
Ginger paste: 2 tablespoons
Bay leaves: 2
Dried red chili: 1
Turmeric powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Salt: to taste
Sugar: to taste
Mustard oil: 3 cups
Whole garam masala: 1 tablespoon
Recipe
Begin by thoroughly washing the meat and allowing it to drain.
Next, marinate the meat with salt, turmeric, cumin, coriander powder, and mustard oil. The longer the marination, the more sublime the flavor profile.
Now, meticulously clean the Chuijhal (tree root) with water, remove the fibers, and chop it into small pieces.
Heat mustard oil in a kadai and fry the chunky potato pieces until golden. Set aside.
In the same oil, add bay leaves, dried red chili, and whole garam masala.
At this juncture, you may add a pinch of sugar to the oil. The caramelization will create a beautiful hue.
After a brief sauté, introduce the finely chopped onions.
Once the onions acquire a reddish tinge, add the garlic and ginger paste.
Continue to sauté until the spices release their oils. Then, introduce the marinated mutton.
Keep sautéing. When the meat begins to separate from the bone, add the fried potatoes, whole garlic cloves, and Chuijhal pieces.
After another round of sautéing, add lukewarm water and allow the meat to simmer. Cook on low heat for 45 minutes. The meat will be perfectly tender. Once the gravy thickens, remove from heat and serve with steaming rice.
