Bangali Niramish Thali

Vegetable Curry
Jul 07, 2018
Moumita Ghosh
724 Views

In Bengali household, mostly Saturday and Thursday we use to eat vegetarian food. On both the days, we use to worship of Shani Dev and Goddess Lakshmi so, we try to not eat non veg food on both the days. Some people use not to eat non-veg on Tuesday also. And many people does not follow these rules and eat anything on any day. We stand on the last category. We have no specific day for vegetarian food. We eat vegetarian food if we become bore with the regular fish items or I'm out of fish or meat. Today was that kind of day. As my freezer is absolutely empty, there was no non-veg item to make. So decided to cook pure Vegetarian meal for lunch. And here I present our Vegetarian lunch menu, which contains :

Bhat
Ivy Gourd Stir Fry or Kundri Bhaja
Chal Kumror Ghonto
Dhenrosh Aloo Posto
Arhar Dal
Kancha Aamer Chutney
Papad

Ivy Gourd Stir Fry

Ingredients & Instructions

Ivy gourd 10 counts
Mustard oil 1 tablespoon
Salt to taste

How to prepare :

Take the ivy gourd or kundri and wash under tap water. Pat dry and slice lengthwise.
Now take a pan or kadai, heat 1 tablespoon mustard oil, add the sliced ivy gourd and little salt, give a gentle stir and cover the pan to cook the ivy gourd for at least 5 minutes on low heat. After 5 minutes the ivy gourd will be soft enough, so turn the gas on high and keep stirring the ivy gourds till they turned into nice golden in color.
Take them out of the pan and serve with dal, rice or roti.

Vegetable Curry - Mar 14, 2013

Chal Kumror Ghonto

Chal Kumro ( White pumpkin) is a dish that is part of the Bengali cuisine of East India. It is prepared from white pumpkin, grated coconut and Nigella seeds seasoned with vegetable oil. This dish is served with steamed rice at the first of a lunch menu.

Ivy Gourd Stir Fry

Ingredients & Instructions

Arhar Dal :

Arhar/Toor dal 1/2 cup, washed thoroughly and soak in water for 30 minutes.
Mustard oil 1 tablespoon
Ghee 1/2 tablespoon
Bay leaf 1, large
Whole red chili 1
Cumin seeds 1/2 teaspoon
Hing 1 decent pinch
Tomato 1, chopped
Curry leaves 10 leaves, wahsed (optional)
Turmeric 1/3 teaspoon
Salt & little sugar

How to prepare :

Take the arhar dalout of th soaked water and boil in pressure cooker upto 4 whistles with some water.
Now heat oil and ghee in a pan, temper the ghee & oil with bay leaf, cumin seeds & whole red chili, fry for 15 seconds, add hing, curry leaves & chopped tomatoes. Cook till the tomatoes become soft. Add the boiled dal, turmeric, salt & sugar and 1/2 cup water. Cover the pan and let the dal boil for 2 minutes on low heat. After 2 minutes check for the salt & sugar, add some if needed. Turn off the heat and serve the dal with rice or roti.

Dal Or Indian Lentil - Jun 01, 2018

Biulir Dal Jhinge Posto

Chutney - Apr 11, 2014

Kancha Aamer Chutney

This chatni should be sweet & spicy, thick and sticky like consistancy. Lots of sugar is used to make this chatni. And at the end some roasted ground spices are added to make it little spicy. My mom-in-low is an expert making this kind of chatnies. She tought me how to make sticky tasty chatni. Today I'm going to share my mom-in-law's recipe of "Sweet & Spicy Green Mango Chatni". Here it is............