Recipes from forgotten dishes sessions

Khatta recipe (for a large pot) 

  •  3-4 cucumbers 
  • Water 
  • 1 tsp turmeric 
  • 2 bay leaves  
  • Salt to taste 
  • Date molasses  
  • Sour Bengali fruits of your choice (or boroy) 
  • Linseeds  
  • 1 garlic bulb  
  • Oil 

Peel and chop the cucumbers and add to a saucepan of water.  Add 1 teaspoon of turmeric and 2 bay leaves, add salt and boil until the cucumbers are mushy. 

Use a masher to give the cucumber a pulp texture. Add date molasses and sour fruits of your choice – this could be raw mangoes, green plums or apples  etc.

Cook in till the texture is thicker than the starting point. Dry roast some linseeds, and grind to a powder form. Add this to the soup. Finally, peel and crush 1 whole garlic bulb,  fry in oil until golden brown and add to the soup.  

Eat on its own or with rice or even sticky rice. 

“I love that kind of food because lots of people eat it.  I’m thinking it’s more tasty.  I don’t know why.  Is it my memory or my mind, I don’t know.  I find it’s more tasty

– Participant