Sheetal shashti and Gota Sheddho

Sheetal shashti is observed on the 6th day of the Sukla Paksha of Magha month. Which is the day after Saraswati puja. Sheetal means the cool and shasti means the 6th day. Traditionally Gota Sheddho (or whole boiled) is made on the  day of saraswati pujo and the food is served on the next day when it is cooled. Hence comes the name.

This ritual is mainly observed by the Bengali mothers wishing for long healthy life of their children.

Gota sheddho is nothing but a dish made with five types of whole vegetables cooked in whole lentils. You need to use 6 of each of the vegetables. As you can figure out from the name, you need to keep aside your knife while cooking this.

Each family has their own version of making gota sheddho, so it was very common to exchange a bowl of gota sheddho among the kakimas in our neighborhood.

Ingredients

1. 6 baby potatoes
2. 6 whole peas(traditionally 6 must be used you can add more if you want)
3. 6 flat/ broad beans or sheem
4. 6 small eggplants
5. 6 whole spinach (small spinach plants along with the roots)
6. Half cup whole green moong
7. 1 tbsp. grated ginger
8. 1 tsp. turmeric
9. Salt
10. Sugar

Process

Wash dal and all the vegetables. Remove stringy part of peas and beans.

Now in a pressure cooker or thick bottomed pan boil the dal with enough water. Once the lentil is half done add all the vegetables followed by turmeric powder, salt and sugar. Add grated ginger to it. Cook on medium high heat for about 20-30 mins till the vegetables and dals are cooked. Dal and vegetables should be well over it.  cooked but not mushy. Turn off the heat and drizzle 2tbsp of mustard oil over it.