Pohela Boishakh means the start of a new year, joy and festivity, and the familiar Bengali food. On this day, various bhortas with panta bhat are an indispensable taste of tradition.

Made with the bite of green chilli, the aroma of mustard oil and a mix of local spices, bhortas do not just fill the stomach; they bring back childhood memories and the feel of rural Bengal. On this special day, bhorta made with simple home ingredients becomes the soul of the festival, full of taste, aroma and feeling. Here are the recipes.

Remove the bones from fried hilsa and flake the fish. Mix the flaked hilsa very well with white mustard paste, salt to taste, mustard oil and chopped onion. The hilsa mustard bhorta is ready. Serve with panta bhat or hot rice.

First clean and wash the dried fish (shutki) well, then fry it on a tawa until crisp. On a tawa, fry onion, garlic and chilli on low heat. Blend the fried onion, garlic and chilli with the fried shutki, chopped coriander leaves, salt and a little oil in a chopper or blender. Serve this tasty bhorta with hot rice.

First fry the pieces of fish well. Pick out the bones and mix the fish well with chopped onion, roasted dried chilli and mustard oil. The tempting fish bhorta is ready.

Source: Jagonews24. First published in Bengali on The Agro News.