The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 26-30 minutes
Ingredients
Bitter gourd (karela) Bitter gourd (karela) 1 medium
White radish 1 inch cubes1 medium
Ridge gourd (turai) 1 inch cubes1 medium
Sweet potatoes 1 inch cubes1 medium
Potatoes 1 inch cubes1 medium
Broad beans (sem ki phalli/papdi) 1 inch pieces1 medium
Drumsticks 1 inch pieces2
Eggplants/ brinjals 1 inch cubes1 medium
Oil 5 tablespoons
Poppy seeds (khuskhus/posto) 2 tablespoons
Mustard seeds 1 teaspoon
Ginger 1 inch piece
Panch phoran 1 teaspoon
Bay leaves 2
Sugar 1 teaspoon
Salt to taste
Ghee 1 tablespoon
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