Today is Saturday, in most of the Bengali houses, there should be vegetarian cooking through out the day, to the honor of God Shani. So the most comfort Bengali lunch is any kind of dal,it can be moong/arhar/biuli/matar dal. But not masoor dal. As in Bengali masoor dal is considered as non-veg item. The vegetarian people don't eat this dal anyhow. So on a strictly non-veg
day, no masoor dal is cooked in Bengali house.
This thali contains :
- Bhaja muger dal with cauliflower, green peas.
- Jhinge aloo posto
- little bit deep fried teasel gourd & pumpkin
So let's check for the recipes.
Vegetarian Thali of bengali
Potato, eggplant, pumpkin, tissel gourd take 1 each
Turmeric 1/2 teaspoon
Salt 1 teaspoon
Steps to prepare
- Take potato, pumpkin, wash & peel them and cut into round shape. Potatoes will be thin sliced, pumpkin will be little thick like 1/2" thick sliced. Eggplant and tissel gourd should not be peeled. Just wash & cut them round slices. Eggplant will be thick like 1" sliced, tissel gourd will be potato like sliced.
- Marinate all cut vegetables with turmeric & salt. Keep aside for 30 minutes. Then deep fry them till nice golden in color. Take them out of the oil and keep on a paper towel to drain the excess oil.