I have lived in South India for so many years and yet, I never heard of the dish called Pesarattu. When a friend suggested me the dish a few months back, I was surprised at how quick and simple it is to prepare this crepe like dish. I didn’t have to worry about fermenting and yet, I could enjoy something similar to dosa in a fuss free manner. Ever since then, I make it very often and my preferred version is the Palak Pesarattu | Spinach Mung Bean Crepe. It’s nourishing, filling and the color is strikingly gorgeous green. With…
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!
Sukhi Arbi (Spiced Stir-Fried Taro Roots) is a popular everyday Indian comfort food. It’s definitely not a camera-friendly dish and can quite easily fall in the category of David Chang’s ugly delicious. But, it sure is very hearty and a favorite to many of us.
Here is a fun fact. While badam in Hindi refers to only almond, Bengalis classify every variety of nuts as badam. Kaju Badam is cashew, Kaath Badam is almond, Cheena badam is peanut and hence the name of the dish. Cheena Badam Bhendi (Bengali Style Okra with Peanuts) is an easy to prepare side with very minimal ingredients and it tastes delicious.