Sliced eggplant pan fried in very little oil and then layered with spiced yogurt followed by a drizzle of tempered hot oil! Doi Begun is a popular Bengali eggplant curry, except I make it little untraditional way. Typically yogurt will be cooked along with the spices and eggplant. This recipe doesn't call for that which makes it a very quick meal. It's light on the tummy and great on warm days too.
Fulkopi’r Data Bhaja is a classic Bengali dish that is prepared using the stalk, leaves and core of the cauliflower. It is a simple pure vegetarian dish that you can prepare with very basic ingredients. This Cauliflower Stalk Stir fried is a great way to embrace the concept of no-waste-food.
Peyaj Mushuri Dal is a classic Bengali dal/dahl. It is mild on the tummy and gets a hint of sweetness from the caramelized onion. With just 5 INGREDIENTS, this masoor dal is a hearty starter to a Bengali meal. You can enjoy it like soup or pair it with some crispy fried veggies or fish and rice.
I have been making my everyday spice mixes for the past few years. Spices are the soul to Indian cooking and the aroma of freshly made spice mix can never be matched by the store bought version. It might add a few extra minutes but I always feel it’s worth tasking that time. Today, I am sharing 3 essential Bengali spice mixes, which very much defines the Bengali cuisine. These simple spice mixes are used in everyday cooking, vegetarian or non-vegetarian, and often prepared fresh at home.
Sometimes I wonder who names these dishes? Labra may sound a little funny. But I can assure you it’s like no other vegetable curry or stew that you have tried before. Labra (Mix Vegetable Medley) is a quintessential festive food. It is best paired with Khichuri/Khichdi. The vegetables are slow cooked to release their juices that blends together to form a perfectly tasty dish. It’s very mildly spiced side dish. You definitely need to try, if you haven’t already.
Thank you so much for all the messages, the photos you shared and the love you showered on my cookbook release. It feels really amazing! I am excited to see what you will be preparing from the book. Don’t forget to tag #tasteofeasternindia when you share your creation in social media. It’s easy for me to locate and re-share! Today, I have a delicious Bengali style fritter! Coconut and Poppy Seeds Stuffed Squash Blossoms is delicate flavored light and crispy fritter. I also have a few giveaways for you so read along and participate! I will have more giveaways coming…
We try to avoid deep-fried food as much as possible but on weekends, I get the craving for these deep-fried flaky luchi (Deep Fried Mini Breads) . I am pretty sure most Bengalis like me would consider it their guilty pleasure too. Soft, flaky and almost melting in your mouth, when paired with dishes like Ghugni or Kosha Mangsho, it is a comforting and hearty treat. We could even call it a close cousin of North Indian Poori, which of course, pairs best with Aalu Tamatar Sabzi.
Tel Potol is a popular pointed gourd curry prepared in Bengali style with nigella seeds, pungent mustard oil and fresh green chilies. There are no other spices apart from turmeric for color, salt and sugar for seasoning. Tel Potol is a very light curry, which makes it smooth on the tummy too. A perfect summer meal!
Organizing and hosting a party can be overwhelming and tense but when your guests end up having a good time, you know it was all worth the effort. Last Saturday, I organized my first Bengali Lunch Pop-Up. If you follow my Instagram stories, you would know that I have wanted to do this for few weeks now. To be more specific, I have been waiting to do this ever since I photographed Vijitha @spicesandaroma Chai Pop-Up.