Today we made Gota Sheddho, a special dish that Bengalis eat the day after Saraswati Puja. Gota Sheddo means “boiled whole” and is made by boiling 5 types of vegetables completely whole, along with a daal. Traditionally, it is cooked on the day of Saraswati Puja or Boshonto Panchami and eaten cold the next day by mothers for Sheetal Shoshti, because this day is marked as a day of arandhan - the hearth is not lit and no cooking takes place in the house. We tried to follow tradition as closely as possible, so as it dictates, we used five types of vegetables, with six of each kind. So we used 6 whole eggplants, 6 whole pea pods, 6 whole potatoes, 6 bunches of spinach and 6 radishes. The radish and peas that we used are in season and are from our garden. The wholegrain daal that we used was gota kali urad, or urad lentils with their skin still attached. This is our very simple recipe! There are many different versions of this dish. Each Bengali home adds their own touch to their preparation of Gota Sheddho. We made our sheddho with some traditional as well as non-traditional ingredients.
Preparation time: 20 minutes
Serving size: 10 portions
Radishes, picked fresh from the garden.
Sheem, enjoying the sunlight.
Wash the daal. Put the washed urad daal into the pressure cooker, dump in all the vegetables along with the green chilies, bay leaves, ginger paste, turmeric powder, salt and water.
Mix everything together.
Then seal the pressure cooker and turn on the stove.
When the steam starts to escape, turn off the stove.
When the steam has completely escaped, open the pressure cooker.
Drizzle the mustard oil and add the fennel seed powder.
Mix that all together.