How to make Traditional basant panchami food Gota Sheddho
Gota Sheddho is made on the day of Saraswati Puja in Bengal and eaten the next day that is Sheetal Shasti. Where all the food is eaten cold… it’s said that having Gota Shedho will prevent from seasonal diseases.
Gota means whole and Sheddo means boiled. It is made with 5 types of vegetables - small size Potato, Flat Beans, small brinjal, Green peas, spinach with stem and roots (shish palak) and whole mung dal or whole black lentils. Each of the vegetables are taken in odd number like 5, 7, 9 or 11.
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Different household has different version of making Gota Sheddho. In some houses, they have it only boiled and some houses makes mashala gota sheddho, where mustard oil, ginger and fennel seeds paste is added. In some houses this dish is cooked in large quantity and it’s distributed to the near and dear ones . I tried keeping my mother’s traditional way of making mashala gota sheddho. It is normally eaten with panta bhaat.
Ingredients
300 grams Whole Mung Dal
1 bunch of Shish Palak
11 Flat beans whole
11 Green Peas whole
11 small size Potato whole
11 small size Brinjal whole
5 Green Chillies
2 tbsp Ginger paste
2 tbsp Fennel seed paste
Salt to taste
1/2 cup Mustard Oil
Method
Take the shish palak. Cut the stems into 1 inch pieces, the roots are also cleaned and add to the stem, the leaves are cut into pieces and kept separately. Give a slit on the potatoes and brinjals. Take a deep bottom pot. Add 2 liters of water. Add the dal. Arrange the stem and the roots of the palak, sprinkle some salt, then arrange potatoes followed by brinjals. Then add the flat beans, green peas and chillies.
Cover the pot and let it simmer on low flame till the ingredients are 50 percent cooked. Add half of the mustard oil. Now add the Palak leaves and sprinkle some more salt. Cover and let it simmer till the dal is cooked. Take the ginger and fennel seed paste in a bowl. Add 1/4 cup water to it. Pour the paste on the gota and add some more mustard oil. Cover and cook for another 10 minutes. Lastly drizzle the remaining mustard oil and keep it over night. Eat it with panta bhaat, rice, puffed rice…
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