The auspicious Mahalaya occasion not only denotes the last days before Maa Durga and her four children—God Ganesha, Goddess Saraswati, Goddess Lakshmi, and Lord Kartikeya—are welcomed, but also the sacred commencement of Devi Paksha. And with that, our enthusiasm for Durga Puja also soars.
Among the entire Durga puja, Durga Maha Ashtami is one of the most auspicious days. This day is dedicated to the traditional puja known as Sandhi Puja. It primarily celebrates the triumph of light over darkness, wisdom over ignorance, and good over evil. On the eve of Ashtami and Navami, Durga Maa vanquished demons.
On the seventh (Saptami), eighth (Ashtami), and ninth (Navami) days of Durga puja, devotees receive bhog, or prasad. An unique vegetarian dish called Ashtami bhog is prepared without using onions or garlic. Bhog has two uses: it is distributed to nourish the populace and offered as a sacrifice to Goddess Durga. Check out the key components of the Ashtami bhog, which is made on Durga Puja day.
1. Khichuri
Bengali Khichuri, also known as “bhoger khichuri,” is a one-pot meal prepared with a variety of spices and sona or golden moong dal rice. The boring khichdi you make at home when you’re ill is not this. This khichuri is regarded as the most crucial component of the bhog. Gobindobhog rice, a fragrant short-grain variety, is used to make it. However, you may also try this dish using basmati rice.
2. Labra
Labra is a typical Bengali meal made with several kinds of vegetables. It is very nourishing and healthful. Asafoetida, panch phoran (a mixture of five spices), and a host of other spices are cooked with a variety of vegetables, including potatoes, spinach, pumpkin, radish, and more.
3. Beguni
Bengali cuisine is best described as “beguni,” or eggplant fritter. The eggplants are sliced, then they are dipped in besan batter or gramme flour and deep-fried in heated oil.
4. Chatni
This blend of flavours is sweet and spicy. Tomatoes, ginger, mustard oil, panch phoron, sugar, salt, red chilli flakes, raisins, and occasionally Aamshotto (fruit leather formed from mango pulp) are used in its preparation. Water is also added. It is very simple to make and extremely tasty.
5. Payesh
A kind of kheer known as payesh is prepared with rice, milk, cardamom powder, chopped almonds, and dried fruits. Gobindobhog rice is used to make this thick, Bengali rice pudding instead of a watery one. The texture of this dish is thick and creamy.