Indian
Vegan
Gluten freeGota sheddho
Boiled whole moong and winter vegetables
গোটা সেদ্ধ: whole moong and whole winter vegetables boiled together, eaten cold the day after Saraswati Puja
Gota sheddho is cooked by West Bengali families on the night of Saraswati Puja and eaten cold the next morning, on Sheetal Shashthi, a day when the stove is left to rest. Everything goes into the pot whole, which is what gota means: roasted green moong, small potatoes, sweet potatoes, flat beans, peas, baby aubergines and a handful of spinach, boiled with green chillies and salt and finished with raw mustard oil. It is simple, mild and surprisingly good, with the pungent oil lifting the soft vegetables and creamy moong. Common mistake: cutting the vegetables; they must stay whole so they hold their shape overnight. Cook until the moong is tender and a potato is soft when pierced, but the aubergines still hold together. Chef's tip: dry-roast the moong until it smells nutty before boiling; it gives the whole pot a toasty depth.
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 250 kcal
Ingredients
For the gota sheddho
- 3 ½ oz whole green moong
- 5 cups water
- 6 small new potatoeswhole, scrubbed
- 2 small sweet potatoeswhole, scrubbed
- 3 ½ oz flat beans (sheem)whole, strings removed
- 4 baby aubergineswhole, stalks trimmed
- 5 ½ oz green peas in the podwhole pods
- 2 ⅛ oz spinach leaveswhole
- 3 green chillieswhole
- 1 ½ tsp salt
- ½ tsp sugar
To finish
- 2 tbsp mustard oilraw
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Method
0/6 doneStep 1: Dry-roast 3 ½ oz whole green moong in a heavy pot over a medium heat for 4–5 minutes, stirring, until it smells nutty and a few grains crack.
5 minStep 2: Add 5 cups water, bring to the boil and simmer for 15 minutes until the moong starts to soften.
15 minStep 3: Add 6 small new potatoes, 2 small sweet potatoes, 1 ½ tsp salt and ½ tsp sugar and simmer for 10 minutes.
10 minStep 4: Add 3 ½ oz flat beans (sheem), 4 baby aubergines, 5 ½ oz green peas in the pod and 3 green chillies and simmer for 10–12 minutes until the moong is tender, a potato is soft when pierced and the aubergines are soft but whole.
12 minStep 5: Lay 2 ⅛ oz spinach leaves on top, cover and simmer for 2 minutes until wilted. Take off the heat.
2 minStep 6: Drizzle over 2 tbsp mustard oil, cover and leave to cool overnight in the fridge. Serve cold or at room temperature the next day, with plain rice.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gota sheddho take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of small new potatoes?
- Any waxy potato, cut to the same size.
- What can I use instead of small sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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