Gota Seddho

In Bengali, “gota” means whole and “seddho” means boiled. Gotaseddho means a dish where whole green mung is boiled along with 6 vegetables with 6 pieces each. And this set is repeated for each woman with kids in a house. The whole boiled staff is then mashed with mustard oil, green chilly, seasoning and served just with a dash of lime juice. Mustard oil is the primary taste enhancer and hence, the rustic flavor.

Gota seddho is served on the next day after the Saraswati puja (called shitalsasthi). God of fertility , Devi shitala is worshipped on that day and hence the name shitala shasthi. on this day, the shil-nora or grinder is worshiped and hence no cooking is done. Gota seddho is a tradition followed by the ghontis of West Bengal. While us the bangals serve jora ilish on Saraswati Pujo, ghontis strictly stick to vegetarian meal. I came across gota seddho while I was pursuing higher education in Pune, where I had a lot of ghonti Bengali friends. Though this is not or tradition, I prepare it almost every year, since then because it is extremely delicious and of course healthy.

Gota Seddho

Course: Main Course                          

Cuisine: Bengali (Indian)

Preparation time: 5 minutes              

Cook time: 75 minutes 

Servings: 4


  • 1 cup of whole green moong daal
  • 6 baby brinjals/eggplants
  • 6 baby potatoes
  • 6 sweet potatoes
  • 6 hyacinth beans/sheem
  • 6 peas with pods
  • 6 baby spinach (1 cup)
  • 3 tablespoon of mustard oil
  • Salt to taste
  • 5-6 green chilies
  • 1/2 tablespoon of lemon juice (optional)
  • 2-3 red chilies


  1. Wash the moong daal and soak it in water for couple of hours. let it soak in water for a couple of hours. However, if you do not soak the daal is also ok and yo can directly cook it.
  2. Wash all the vegetables carefully. Do not peel the potatoes or shell the peas. Keep the stem of the brinjals intact.
  3. In a pot, add enough water along with the daal and cook the daal for about 20 minutes.
  4. Now, add the potatoes, sweet potatoes, brinjals, peas, hyacinth beans at intervals to the pot.
  5. Continue cooking till all the vegetables and the daal is close to done.
  6. Now, add the spinach leaves and cook till all the vegetables and daal is completely done. It took me around 1 hour and 15 minutes for the entire procedure.
  7. In a pan, heat the mustard oil. Temper the oil with the red chilies. Pour the tempered oil to the boiled daal.
  8. Let it cool down.
  9. Serve gota seddho with salt, lemon juice and green chilies.

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