It’s as if it were yesterday.
The Mayra-myari ghor (bamboo house) stands proud and tall, walls and roofs cladded with hay, decorated garishly with colorful festoons and twinkling fairy lights.
Folks from the neighbourhood, dressed in sweaters and mufflers, armed with water bottles, prepare to camp in the bamboo house tonight.
Before the house is burnt with fanfare tomorrow morning on poush sankranti.
Kids run around in excitement.
Younger ones, like me, not considered ready yet to have a night out, away from the safe warmth of home, have a frown on their faces, despite parents and elder siblings’ assurances that next year shall be different. Wasn’t it the same talk last year ? Some contest animatedly.
Bhupen Hazarikas magnetic sonorous voice reverberates through the cloak of winter mist – Ganga Amar Maa. Padma Amar Maa.
Followed by the latest Kishore Kumar that released during the Pujas a couple of months back and have been rocking hits.
Punctuated by the odd Rabindra Sangeet.
This is the real thing, an Uncle admires, slurping his tea from a saucer, as George Biswas croons Akash Bhara Surjo Tara. And almost as an afterthought adds, a hint of remorse stark in his voice, It’s such a shame kids are no longer drawn to these eternal classics.
Rabindra Sangeet gives way to a latest blockbuster hit and two teenagers start to gyrate to the beats that now resonate from the loudspeaker.
Winds of change, comments another Uncle, (did I see him shake his head ?) Bombay hits are sadly the rage of the town now.
Meanwhile the cooking area is as busy as it could be. And why not ? It’s the much awaited community dinner and uncles and aunties have all joined to ensure the feast is supreme.
And what an eclectic menu is it !!
Koraishutir kochuri. To be accompanied with a wicked aloor dom.
White rice. Dal. And Maach bhaja. The fish had been hauled up just this morning from the community pukur.
And the piece de resistance. An irresistible hansher mangsho bhuna. With a delectable Chita ruti to mop up all that delectable gravy.
Where did those golden days of yore go ? I ruminate. The love. The warmth. The innocence. The spirit of communities. That unsaid confidence that you had them whenever in need.
Hansher Mangsho Bhuna. A tear jerking spicy curry that’s perfect for a cold wintery morning. Food heaven !!
And if you enjoy duck in as much as I do, do try my delectable Pabnar hansher kalia this winter.
Hansher Mangsho Bhuna
Ingredients
- 1 kg duck meat curry cut with skin
- 1/2 cup birista or fried onions
- 1 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1/2 tbsp coriander seeds paste freshly ground
- 1/2 tbsp cumin paste freshly ground
- 1.5 tbsp red chilli paste freshly ground
- 4 big onions finely chopped
- 10-12 green chillies slit
- 1 tsp turmeric powder
- 1/2 tsp garam masala powder
- 6-7 dry red chillies
- 2-3 bay leaves
- 3-4 green cardamom
- 3-4 cloves
- 2 one inch cinnamon
- 1/2 cup mustard oil
- salt to taste
Instructions
For the marinade
- Marinate the duck with 1 tsp ginger paste , 1 /2 tsp garlic paste, little salt and 1 tbsp mustard oil for 6-8 hours, even better if it’s left overnight.
For the bhuna
- Make a paste of the turmeric powder with very little water. Keep aside.
- Heat the remaining mustard oil in a pan. Throw in the dry red chillies, bay leaves , crushed cardamom, cloves and cinnamon, allow the spices to splutter and release their aroma.
- Add the onions, fry over medium heat for 10-15 minutes until the onions turn a light translucent brown.
- Now add the red chilli paste, turmeric paste, remaining ginger garlic paste, continue to cook over medium heat for 8-10 minutes until the masala starts to release oil.
- Add the marinated duck and fried onions, give it all a hearty stir.
- Cover and cook over medium flame, stirring occasionally. The meat shall release water as it cooks, so no need to add any water at this stage.
- Once the water released by the meat has almost dried, pour in 1.5 cups of warm water. Throw in the slit green chillies. Continue to cook over medium untill the duck meat is tender . If it’s getting too dry, you can add a splash of warm water in between.
- Finish with a generous sprinkle of garam masala, serve with Chita ruti
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