Gota Sheddho: Bengali One-Pot Meal Tradition After SaraswatiPuja
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A beloved Bengali delicacy, gota sheddho, has a special place in regional cuisine, especially during the Saraswati Puja celebration. Usually made on the evening or night of the auspicious day, this delicious one-pot meal is consumed the next day which is devoted to Ma Shashthi, the goddess of health and prosperity. 

The veggies and lentils are cooked together to make a wholesome and healthy lunch which forms the base of this unique recipe. The term "Gota Sheddho" means "whole boiled," which reflects the way it is prepared—a variety of vegetables are boiled with green moong dal (lentils), keeping them whole, or "gota"—uncut.

Significance

In Bengali customs, gota sheddho is more than just a meal; it has cultural and religious significance. It is typically created on the night of Saraswati Puja to express gratitude for the knowledge. Gota Sheddho is a perfect dish to prepare ahead of time and eat cold because the next day, Shitol Shashthi, is considered a day of break from cooking using heat. 

The value of using seasonal vegetables is also emphasised in the making of the dish. Traditionally, six different kinds of vegetables are used, each adding a distinct flavour and texture to the dish. Sharing Gota Sheddho with family and neighbours strengthens ties within the community and honours the spirit of unity.

Ingredient Used

Certain materials are necessary to infuse this dish with authentic flavours. Whole green moong dal (lentils) and six types of vegetables—sweet potatoes, baby eggplants (brinjal), green peas (with pods), hyacinth beans (sheem), baby spinach, and potatoes—are the main ingredients. To keep the notes and texture balanced, use equal amounts of each vegetable. Basic seasonings like salt and green chillies are added for taste in addition to these essential elements. To further improve flavour, some families can pour mustard oil over food before serving.

Preparation Of Gota Sheddho

Although Gota Sheddho is easy to prepare, it takes attention to detail to achieve the ideal texture. To preserve nutrients and flavours, start by carefully washing all veggies without peeling them. Before cooking, the lentils should also be thoroughly rinsed. Pour a sufficient quantity of water into a large cooking pot,  add the washed lentils, and bring to a boil. Since potatoes take longer to cook, add them first when the water is boiling. Depending on how long each vegetable takes to cook, add the following veggies one at a time after ten minutes or so. 

Sweet potatoes come next, followed by hyacinth beans, peas with pods, small eggplants, and spinach. Simmer everything in the pot with a lid on until all the vegetables are soft but not falling apart. Slow cooking preserves the purity of each ingredient while allowing flavours to blend in Gota Sheddho. When finished, let it cool a little; it is often eaten cold or at room temperature.

Serving

When the meal is ready, drizzle mustard oil to enhance its flavour. For those who prefer a tangy taste, you may add lemon wedges on the side. This recipe can be eaten as a meal on its own or goes well with panta bhat or fermented rice.