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Bengal on a Platter
There is a general misconception that Bengali cuisine begins with fish and ends with rosogulla. It is true that all Bengalis have a soft spot for these two as far as food is concerned, yet the little talked about Bengali vegetarian cuisine is as mouth- watering as its non-vegetarian, especially the fishy counterpart. Here are some authentic vegetarian recipes handed down to me by my beloved grandmother.
| 1.Shukto |
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This mixed vegetable dish is what every gourmet could use to explain 'Unity in diversity' - a fact that our country is a living example of. It is very similar to 'aviyal', the famous mixed vegetable dish from Kerala. This dish is served at the beginning of a meal. |
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Ingredients |
Method
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Bitter gourd- 1
Potato- 1
Sweet potato-1
Brinjal-2-3
Beans- 50 gms
Drumsticks-2
Mustard paste- 11/2 tsp
Ginger paste-1 tsp
Ghee- 1tsp
Sugar-1/2 tsp
Salt- to taste
Panch phoron (this a mixture of fenugreek seeds, fennel seeds, black cumin seeds take a pinch of each and mix them together)- dry roast it in a wok and powder.-1 tsp
Water- 2 cups |
Dice all the vegetables. Put all the veggies except the bitter gourd in a wok. Add water, ginger paste, mustard paste, salt and boil. Deep fry the bitter gourd and keep aside. When the veggies are tender, lower the flame, add sugar, ghee, fried bitter gourd and panch phoron powder. Simmer for about 2 minutes. Serve hot with boiled rice. |
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Mochar Ghonto |
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This is the Bengali version of varapu
poriyal. |
| Ingredients: |
Method: |
Banana flower-1 (Clean and chop finely. Leave it in water for sometime before cooking)
Ginger paste- 2 tsp
Garam masala powder- 1 tsp
Potato-1 diced
Oil-1 tbsp
Ghee-1 tsp
Cumin powder-2 tsp
Salt- to taste
Sugar- 11/2 tsp |
Heat oil in a wok. Add the potatoes and fry till almost cooked. Remove and keep aside. In the remaining oil, add ginger paste and fry for a minute. Now add the chopped banana flower, fried potatoes, cumin powder and garam masala powder. Add salt and fry for a while. Now, lower the flame and cover the wok. Keep checking from time to time to see if the veggies are tender. If required, add a little water. When almost done, add the sugar and mix well. Then add the ghee and remove from flame. Serve hot with rice or chapathi.
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Chanar dalna |
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Chanar is what a good Bengali calls 'Paneer'. So 'Chanar dalna' is essentially 'Paneer curry'. It can be served with rice, chapathis or puris. |
| Ingredients |
Method |
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Paneer cubes-1 cup
Potato-1 (diced)
Tomato puree-2 tbsp
Ginger paste-1tbsp
Chilli powder-1 tsp
Turmeric powder-1 tsp
Garam masala powder-1 tsp
Oil-2 tbsp
Salt- to taste
Sugar-to taste |
Heat oil in a wok. Fry paneer till golden brown. Remove and keep aside. Now add ginger paste, chilli and turmeric powder to the oil and and fry. When the oil leaves the masala, add tomato puree. Fry for a while. Now add paneer and potatoes and cook over low flame for a minute. Then pour in about a cup of water and let the curry boil till the potatoes are tender. At this point, add salt, sugar and garam masala. Simmer for a while, then remove from the flame. |
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4. Patishapta |
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Ingredients |
Method
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Grated coconut- 1 cup
Sugar-11/4 cup
Maida-1 cup
Milk- 1 ½ cup
Cardamom powder-1 tsp
Oil- just enough to grease your dosa tawa |
Make a dosa like batter using maida and milk. In a wok, pour in the grated coconut and cardamom powder and cook. When there is no moisture left add in the sugar and keep mixing constantly till all the sugar dissolves and the coconut feels slightly sticky. Remove from fire and keep aside to cool. Now make tiny little pancakes (dosa) using the maida batter. Cook lightly, then spread some coconut filling on the open dosa and make a roll. Yummy Patishapta is ready. |
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Sangita Kanjilal
Published on
15th Aug. 2003
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