DILRUBA BEGUM FANCY
None of the early Dhakaiyas ate Nuneshak with meat; it is plausible that they abstained from consuming it. The residents of Dhaka, like numerous other Dhaka customs, have long revered Nuneshak.
The Nuneshak season is upon us. Today, you may witness the sale of nunchaku in the lanes of old Dhaka. The regions of Nazira Bazar Chowrasta, Kaltabazar AlMoin Madrasah, and Raisaheb Bazar are ideal locations to search for nuneshak.
This vegetable, characterised by its acidic taste, flourishes in moist and saturated soil. Hence, there is no cause for concern regarding cultivation.
However, the nearby low-lying region around the house, specifically the tubewell area, perceives this plant as an annoyance or unwanted vegetation.
Where does a sufficient supply of nunchaku come from to meet the demands of Dhaka’s elderly population? A substantial number of individuals cultivate nunchaku.
The price per kilogram varies between 80 and 120 taka. The recipe calls for sautéing meat with one kilogramme of vegetables sourced from Nuneshak and purchased from Bellabazar.
Materials
The user’s text is “A. Nuneshak.” 1 kilogramme. The shop sells one kilogramme of beef, referring to the upper half of the leg as Kareli meat. In this scenario, one acquires the flesh that contains bones.
An alternative approach is to cook it using Khasi, although the meat will taste less satisfying. Cardamom (C): 2 cinnamon sticks apiece. Two bay leaves. There is a single tablespoon of turmeric powder. There are two tablespoons of chili powder in there.
Add precisely 1/2 cup of garlic and ginger paste to the mixture. The onion weight is 250 grams.
Soybean oil weighs 250 grams, which is similar to salt. There are a total of eight chiles. Utilise a single teaspoon of lemon juice. It resembles ground cumin.
Method
It is crucial to choose Nuneshak well before starting. Subsequently, procure a pot and immerse it in water for five minutes. To ensure the absence of filth, it is imperative to meticulously cleanse the vegetables and rinse them repeatedly.
Meticulously cleanse the flesh, followed by cutting it. After thoroughly mixing the ginger and garlic paste, onion, chilli and turmeric powder, cardamom, cinnamon, bay leaf, lemon juice, and oil, cook the meat over medium heat without disturbing it.
Prepare it by sautéing it and allowing it to cook until done. Subsequently, pour the sanitised nuneshak over the meat.
Prior to removing the dish from the oven, gently agitate it with whole pepper for three to four minutes, then garnish it with cumin powder. Next, simmer it over low heat for fifteen to twenty minutes.
Vyas prepared a special meal known as Shakaya Ranjan beef with nunchaku. Now, serve at a high temperature. It is crucial to remember that the longer the cooking process, the more intense the flavour!