Whether you’re a food enthusiast or a devout worshipper, Niramish Mangsho has the power to leave a lasting impression. Although it sounds odd to the ears, Bengalis know how important the dish is for Durga puja celebrations. The juxtaposition of these two words in the dish’s name hints at the ingenious creativity of Bengali cuisine.
What Niramish Mangsho Dish Is All About
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While many dishes take centre stage during this festival, Niramish Mangsho is particularly an intriguing and delicious dish. It is not actually made with meat but is a vegetarian dish that remarkably replicates the rich flavours and textures of a traditional Bengali mutton curry. Thereby, catering to the diverse dietary preferences and religious beliefs of those who celebrate Durga Puja.
The significance of this dish during Durga Puja extends beyond the plate. It is prepared without onion and garlic and is regarded as “non-vegetarian” because of this. Ginger and other spices are slowly simmered with the meat for this stew. Therefore, the preparation of vegetarian dishes like Niramish Mangsho becomes an essential aspect of the offering.
This dish’s origins can be traced to the Hindu practice of presenting sacrificed animals to the gods. This custom was practised during Bengal’s ninth day, Nabami, during both Durga Pujo and Kali Pujo. The sacrificial animal was seen as a gift for the gods, and the mutton curry, which was traditionally prepared without onion and garlic (which are considered non-vegetarian), was called “maha proshad” or “food blessed by the Supreme Being.” Serves four to five adults with this recipe.
The preparation of Niramish Mangsho is an intricate process that mirrors the meticulousness of other Bengali delicacies. The key to its success lies in the choice of ingredients and the cooking technique.
While Niramish Mangsho is an intrinsic part of the offerings during Durga Puja, it is also a year-round favourite in Bengali households. It showcases the versatility of Bengali cuisine, which has an uncanny ability to transform everyday ingredients into extraordinary culinary experiences.
How To Make It?
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- 500 grams of mutton
- 50 grams of ginger
- 2 cinnamon sticks
- 2 bay leaves
- 4 cardamom (green)
- two teaspoons of curry powder
- 1 teaspoon of ground cumin
- Asafoetida, 1 teaspoon
- Garam masala powder, 1 teaspoon
- 60 ml of mustard oil
- Potato 200 g
- hanging curd: 150 g
- 4 dried red peppers, 4 cloves
- Black cardamom two
- Add salt as needed
- 1 teaspoon of red pepper flakes
- 40 ml ghee
- 2 teaspoons sugar
- and 1 teaspoon turmeric
- Wash the mutton first, then marinate.
- After washing, marinate the mutton chunks for around six hours in a mixture of ginger, curd, cumin, coriander, turmeric, and red chilli powder.
- Season the potatoes. Peel the potatoes and then marinate in turmeric powder.
- To create a thick paste, combine the remaining masala with 10 cc of mustard oil.Fry potatoes in the remaining oil until they are golden brown.
- Fill the pan with oil. Ghee is now added to oil in a deep pan.
- Whole masalas should be added and cooked for a minute in the oil and ghee mixture.
- When the raw ginger is soft, add ginger paste to the mixture and cook for 2 minutes on low heat.
The preparation of Niramish Mangsho is a family affair in many Bengali households. It is a remarkable culinary creation that beautifully encapsulates the essence of Durga Puja.
Cover image credits: Canva
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