Gota Sheddho(seddho) is a slow-cooked Bengali whole vegetable curry without masala. Cooked along with whole veggies palong shaak is the most important ingredient in this dish. A mustard oil sauteed whole red chillies and paanch phoron flavoured this curry. Sugar is also added with salt to enhance its taste. It is a less spicy palong shaker chorchori with gota sobji if described in Bengali. A no onion or garlic dish. Not only for vegetarians, but it is also a completely vegan dish.
Gota Sheddho is a traditional dish of West Bengal especially prepared on the Saraswati puja occasion. Though this curry is served with panta bhaat on the very next day as Sitala puja meal. This gota seddho and panta bhat meal keep being stomach cool & healthy.
Gota means whole here denotes whole vegetables and Sheddho means boiled or cooked without spics. As prepared on Saraswati puja occasion so obviously winter time vegetables are the main ingredient of this dish. Such as Palong shaak, sweet potatoes, baby potatoes, brinjal, green pea pods, whole green moong, flat beans, etc.
Generally, 5 types of whole vegetables are cooked with palong shaak(palong shak with data) with a few whole pulses for making this curry. Sitting in Bangalore it was difficult to collect the Shish palong(matured palong shak with data). So initially starts making this dish with the regular palong shaak. Later started growing palong on my balcony and keep it until matured with a hard juicy stem. I used the same homegrown palong for making today’s recipe.
Gota Sheddho is also named masala Gota if prepared with little spices. Gota Sheddho has two varieties in Bengal(West Bengal), prepared without spices and with little spices. How the dish will be prepared is followed by the old tradition of that particular family. Such as in my family Gota Sheddho is prepared with little spices as per our family tradition.
My mom learned this dish from my Grandma and later pass on to me. Due to being quite dry and almost having no gravy we call it gota chorchori too.
I am a huge fan of Gota Sheddho. If you are also a huge fan of this dish. So must try it on and let me know your feedback about this recipe. Write me down in the comment section below.
Few Saraswati Puja special Bengali recipes
Gota Sheddho recipe | Masala Gota | Gota chorchori recipe
Course: LunchCuisine: BengaliDifficulty: Easy8 -10
servings15
minutes30
minutes300
kcal45
minutesGota Sheddho(seddho) is a slow-cooked Bengali whole vegetable curry without masala. Whole sweet potatoes, baby potatoes, brinjal, green pea pods, flat beans and whole pulses are cooked with palong shak for making this curry. A no onion or garlic dish. Served with Panta bhat, muri(moori), or roti.
Ingredients
450 g Palong Shaak(with stem)
300 g Baby Potatoes
350 g Brinjal(Small)
100 g Flat beans (Sim)
50 g Green peas Pods
200 g Sweet Potatoes
100 g Black Chana + white peas + whole green moong
1+1/2 inch Ginger
2 Green Chillies
2 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Turmeric powder
1/2 tsp red chilli powder (optional)
3 tsp Sugar
1 tsp Salt
3 Whole Red chillies
1 tsp Paanch phoron
125 ml Mustard oil
Directions
- Thoroughly wash the vegetables, and slit the brinjal from the top. Wash and cut the palong shak too.
- Heat the pan, add mustard oil, and heat the oil until the release smokes.
- Put paanch phoron(Bengali five spice) and 3 whole red chilies in oil, a little saute.
- Add the vegetables first, stir them into oil, and then add the palong shak. Mix them well with vegetables.
- Add Soaked black Chana + white peas + whole green moong, and mix them well with the other ingredients.
- Cover the pan and cook it on slow heat.
- After 8-10 mins of cooking, add a paste of ginger, green chilli, cumin powder, coriander powder, and turmeric powder. Mix it well.
- Then add sugar, salt, and red chilli powder, mix it gently, cover the pan cook it until the vegetable gets soft.
- Once the vegetables are perfectly cooked, cook this curry until almost dry off the gravy. Turn off the heat.
- Gota Sheddho is ready, serve this dish with panta bhat, muri, or roti.
Notes
- Must slit the brinjal from the top to check if the insects are inside.
- I chop half of the brinjal stem and remove the stems of green peas pods and flat beans. Though optional.
