GOTA SEDDHO

A melange of whole winter vegetables. Have you ever heard about this Bengali thick vegetable lentil soup.

Gota SEDDHO is cooked in the night of Saraswati Puja. After giving a whole night rest to the dish, it is served in the next morning.

Gota Seddho is cooked with six vegetables- potatoes (baby potatoes), peas, eggplants, hyacinth beans, baby spinach, sweet potato. Then it is cooked with green moong dal. Mostly spices are not used . But in our family, I have seen my mother cooking it in mustard oil with paanchforon ( Indian five spices) and dry red chillies. Actually the cooking procedure varies from family to family.

So in our family, my mother washes every vegetable. Then she put mustard oil in the handi (used in cooking gota Seddho only). She adds the oil in the pan. My mother adds the green moong dal. Then she adds baby potatoes. After cooking potatoes for a while, she adds eggplants (small). As eggplants get cooked, she adds the rest of the veggies. Then salt, turmeric powder and cumin powder and a small slice of ginger are added subsequently. When everything gets cooked, an oil tempered with paanchforon and dry red chillies are spread over it. Then it rests for the night.

Next day we distribute it among our relatives and friends and also have it.

7 Comments Add yours

  1. Sheree says:

    Looks really good!

    Like

  2. Love the wonderful combination of vegetables in this dish! πŸ™‚

    Liked by 1 person

    1. Heliophile's diary says:

      Thank you!πŸ™‚β€οΈ

      Liked by 1 person

  3. That looks amazing!

    Liked by 1 person

    1. Heliophile's diary says:

      Thank you for your love

      Liked by 1 person

  4. Khub valo !! 😊 darunn!!!πŸ˜‹πŸ˜‹

    Liked by 1 person

    1. Heliophile's diary says:

      Thank you πŸ₯°

      Like

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