A quick, healthy, delicious meal with little to no effort
There are several very unique Bengali foods that hardly anybody outside of Bengal knows about. Although some people might raise their eyebrow, many Bengalis consider these undiscovered delights to be among the tastiest, most delectable, and favourite meals. One of these traditional Bengali meals is phena bhaat or fena bhat.
Phena Bhaat is a one-pot dish made with seasonal vegetables and served with Bengali mashed potatoes, aloo bhaja, boiled eggs, and whatever else you wish to bring to the table. It is quick and incredibly simple to make. It is a balanced diet that includes fat, carbohydrates, proteins, minerals, and vitamins. Phena bhaat is basically over-cooked, mushy rice.
A phena bhaat equivalent may be found in several Asian paddy-growing civilisations. There are several names for it, such as kanji in Tamil, kanhji in Malayalam, ganji in Telegu, hsan pyok in Burmese, baw baw in Khmer, chao in Vietnamese, bubur in Indonesian, and so forth.
But the key to the Bengali phena bhaat is the rice. It must be short-grained rice, and the more aromatic the better would be the dish. Gobindobhog rice is hence becomes the obvious choice. You can use any other local short-grained rice or Kalijeera in its place. In order to get a starchy porridge-like texture, the rice must be cooked with plenty of water and vegetables. The vegetables in this dish change seasonally and should not overpower the taste of rice. During the summer, the standard choice is generally potatoes, followed by a few options of okra, pumpkin, radish, and green papaya. In the winter, there is carrots, sweet peas, cauliflower and of course potatoes.
It is believed that the culinary technique to muddle and mash the rice with other ingredients, typically by hand, brings the real flavour to this particular dish.
Procedure to prepare Phena Bhaat:
Serve it with soft boiled egg, so that it look even more colourful.