Bhate Bhaat | Soul Food of Bengali India

Every culture has its own soul food… 

...dishes that are more than just “comfort food”, soul food provides a spiritual centering and helps to identify us as who we are culturally. Each seasoning and spice can turn the universal meat, vegetables and grains into a meal that defines  a region or a people from anywhere in the world. The interesting thing about “soul food” is, no matter the ethnicity, its purpose is to soothe, reassure, remind and return us to our roots. It calls to the soul. 

So when I stumbled upon this Indian recipe on Food 52, I didn’t realize what a treat I was about to be in for! Bhate Bhaat is called a simple dish in the Bengali region, made of mashed vegetables and rice, but I think it has a complexity that makes it far from mundane. From what I learned, Bhate Bhaat is often made from leftovers and combined together with vegetables smashed into mounds next to rice and a soft-boiled egg.  It was commonly eaten by widows or poor women who had very little in the way of extravagant food, and had to make do with limited resources. But isn’t it always like that? The Soul Food of Black People originated from gleaning the scraps the master threw out and vegetables slaves would grow in a garden. The pieces of pork, wild greens, and yams are now an integral part of African American culinary diaspora, enjoyed during special occasions and times of mourning. Using what they have, the common people of a society are the creators of the true food that shapes culture and the human experience. So it is with Bhate-Bhaat. 

Tradtional Bhate Bhaat is served in handmade balls of vegetables
and steamed rice. Photo from fromthekitchenstothetastebuds

Since it customarily is made from leftovers of Indian food, Bhate Bhaat includes lentils and Basmati rice that may have remained in the fridge and rice cooker, respectively, after last nights’ dinner. Butternut squash, potatoes and spinach are added to a mixture of sautéed red onions and peppers. Toward the end of preparation, an egg is boiled for four minutes to produce a soft, bright yellow yolk. All of these ingredients are placed on a plate or in a bowl and mashed together. Some people mash the vegetables before the Bhate Bhat is served, forming them into soft balls and arranged next to a mound of rice. This creation is as unique as the person who makes it, with vegetables varying from potatoes to yams, green beans, kale, papaya, eggplant…every household, every family, every individual puts their own signature on what this bowl of “soul food” can be.  

Given the concept of individuality this fare allows, I used my own leftovers; many of them were already from Indian recipes from our dinner; dal—lentils prepared with onions, garam masala, and oil—steamed rice, carrots, zucchini and yellow squash. Instead of potatoes, I added yams and butternut squash. For the greens, I added spinach. 

I sautéed the vegetables in a base of olive oil, garlic, red onions and red chili pods, I added a sliced jalapeño pepper for extra spice. With all of that going on, I didn’t need to add salt at all.  

 Once the onions and spices were cooked down, I added my butternut squash. The yams roasted in the oven while I pulled out the spinach. I chopped up a few extra zucchinis to stretch out the food so five big eaters could enjoy more than one helping. 

As I puttered around the kitchen, the smells wafted throughout the house, beckoning everyone to come and see what I was preparing. As I reviewed the recipe, I was reminded to include the piece de resistance: The eggs that were to be only boiled for a few quick minutes and served with the yolk softened to perfection. I think that is the most challenging part of all to making Bhate Bhaat. If you wait too long, you just have this hard-boiled egg that is not as colorful or as sensational as its four-minute counterpart. Nonetheless, food should never be wasted, so my daughter resorts to a sprinkle of sriracha sauce atop to adorn the pale, yellow yolk. Actually, she just puts sriracha on everything anyway!  

Once all of the ingredients are ready, we dispense with the orb-making and spoon everything on top of a bed of steamed basmati or jasmine rice from the cooker, along with a generous dollop of quality ghee (clarified butter). I peel the eggs and place them in the bowls, and we sit down to the table and commence to mashing! What comes next is sheer bliss, satisfaction and most of all quiet and peace. I make enough for everyone to have more, but Bhate Bhaat is so filling that we are all fine after our first go 'round!

Even though we are not Indian, I still prepare a variety of Indian meals because they are healthy and substantial, providing elements that not only feed the stomach, but also nourish the spirit.  So, this is my version of this wonderful Bengali delight, done with a bit of Black Girl Magic!

BLACK GIRL BHATE-BHAAT  

Ingredients

Olive oil, or mustard oil 

Ghee 

Lemon or lime juice (Optional...I have never squeezed it into mine. I will try this next time.) 

2 large cloves of garlic 

1 red onion, sliced thinly and chopped 

2 dry red chili pods 

1 jalapeño pepper, cut up into pieces (Watch it! The seeds are hot, and be sure to rinse your hands when you are done with this step...) 

Steamed rice (Jasmine or Basmati) 

Daal (Cooked lentils; get the recipe here. You can prepare daal the day before and store in the fridge to cut down on steps) 

Yams, peeled and chopped into cubes. 

2 zucchinis, sliced  

2 yellow squash, sliced 

Butternut squash, chopped into large chunks 

2 cups of fresh spinach or kale 

People use whatever vegetables they like, actually. Potatoes, green bananas, green beans, pumpkin... 

Directions 

It is best to have mise en place for this dish because there are a few steps. Be prepared and have everything out before you start!  

1. If you are using daal, begin to cook it now, or have it ready to reheat if you have already prepared it.  
2. If you are using a rice cooker, steam your rice.  
3. In a large saucepan, heat the oil. Add the onions, garlic and chili pod and sauté until tender.  
4. Add the jalapeño. Stir it in with the onions and garlic and chili pod.  
5. Next, add the yams; make sure they are chopped in chunks but not too big because you want them to cook at a decent pace. Or, place the chunks on a baking sheet, drizzle with oil and place in the oven to bake at 350 degrees.  
6. Add the butternut squash. 
7. Once the ingredients in the pan are medium soft, add the zucchini and yellow squash. Cover and let simmer. 
8. In a separate pot, begin to boil your eggs...but watch them carefully! You'll want to boil them for about 4 minutes in order for them to be soft.  
9. Add spinach/kale to the squash mixture, cover and lower heat.  
10. Everything should be done! 

Place the rice in a bowl and add a dollop of ghee. The hot rice will melt the ghee. It smells amazing! Next add your vegetables and daal (lentils).  

Put the egg in the bowl.  

Mash the ingredients together... and you have SOUL FOOD! 

How would YOU make Bhate-Bhaat? Share your ideas with me, or tell me how your experience with this recipe went in the comments below!