Meter Dopeyajaa | Leela Majumdar er Ranna | Episode 05

Winter afternoons, childhood memories, and the timeless world of Leela Majumder come together in this soulful cooking episode. Inspired by her writings and recipes, today we recreate Mutton Dopeyaja (Meter Dopeyaja)—a classic, aromatic Bengali dish learned from Leela Majumder herself.

This recipe is taken from the cookbook written by Smt. Leela Majumder and Smt. Kamala Chattopadhyay, with heartfelt gratitude to Ananda Publishers Private Limited.
Along with cooking, this video is a tribute to the warmth, stories, and food memories that shaped our childhood.


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🧾 Ingredients

Mutton (soaked in milk)

Potatoes (large pieces, boiled & fried)

Mustard oil

Onion paste

Ginger paste

Turmeric powder

Vinegar

Whole spices (cardamom, clove, cinnamon – crushed)

Green chilies (optional)

Roasted cumin powder

Beresta (fried onions)

Salt (to taste)

Ghee



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🍲 Method
1. Soak the mutton in milk to keep it tender.


2. Fry boiled potato pieces with salt and turmeric; set aside.


3. In mustard oil, cook onion paste, then add ginger paste and whole spices.


4. Add turmeric and vinegar, then mix in the mutton with milk.


5. Add green chilies (optional) and roasted cumin powder.


6. Add fried potatoes and mix well.


7. After oil separates, add beresta, salt, and ghee.


8. Mix well and cook briefly.


9. Mutton Dopeyaja is ready to serve.




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This dish carries the flavor of nostalgia, literature, and Bengali heritage—simple, soulful, and unforgettable.


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