This bitter preparation is a delicacy on a Bengali platter and is quite popular among most Bengalis. It is had at the beginning of any meal as it is considered to cleanse the system. It is just fried on its own or along with potatoes depending on individual choice and availability. Add kasundi paste to the end product if a more pungent flavour is desired. Serve with ghee and hot steamed rice.
- 2-3 medium size bitter gourd, chopped finely
- 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
- 1-2 whole dry red chilies, broken into two
- 3 tbsp. mustard oil
- 1 tsp. garlic, chopped (opt)
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. kasundi (mustard paste) / ghee
- 1 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with whole dry red chilies and panch phoron. After it stops spluttering, add the chopped garlic and sauté for a few seconds.
Now add the chopped bitter gourd, salt and turmeric powder. Cover and cook on a low flame till it is tender. (this will take some time, so be patient).
Keep stirring at intervals. When done, add the kasundi and stir well to combine. Switch off the flame.
Add coriander leaves and give it a toss. Serve with hot steamed rice and ghee.
Heat oil & temper with whole dry red chilies & panch phoron. Then add
chopped garlic & sauté for a few seconds.
Add the chopped bitter gourd, salt and turmeric powder.
Cover & cook on low flame till tender. Keep stirring at intervals.
When done, add the kasundi and stir well to combine.
Switch off flame. Add coriander leaves and give it a toss.
Serve with hot steamed rice and ghee.
Parwal / Potol / Pointed Gourd is a very favorite vegetable among the Bengalis. They are usually cooked with potatoes and vadi (dried lentil dumplings) for the veg. and with prawns for the non-veg version. At times, green peas too are added.
As I got tried with the same cuisine, today I decided to try something else. So cooked this spicy dry side dish with pepper powder, which turned out very delicious. It can be relished with either, chapattis, parathas or poori. So check out the step by step pictorial recipe to prepare it.
- 1/2 kg. parwal, cut into roundels
- 3-4 tbsp. mustard oil
- 1 tsp. panch phoron
- 2 onion, chopped
- 3-4 garlic cloves, chopped
- 1" ginger, chopped
- 1 tbsp. pepper powder
- 1/2 tsp; turmeric powder
- 1/2 tsp. garam masala powder
- salt to taste
- 1 tbsp. lime juice
- 1/2 cup coriander leaves, chopped
Heat 2 tbsp. oil in a pan and fry the parwals till light brown. Drain and keep aside. Heat remaining oil and temper with panch phoron. Allow it to splutter.
Add the onion , ginger and garlic. Sauté till they change into light brown in colour. Add the pepper powder, turmeric powder and garam masala powder.
Sauté for a few seconds and then add the fried parwals and salt. Mix well and add 1and 1/2 cups water.
Cover and simmer till they become soft and dry. Add the lime juice and coriander leaves. Mix well and serve as a side dish with chapattis, poori or parathas.
Fry parwals first till light brown.
Temper oil with panch phoron.
Sauté onion, ginger & garlic till light brown.
Add pepper powder, turmeric powder & garam masala powder.
Add fried parwals, salt & 1 & 1/2 cups water & simmer.
When done, add coriander leaves & lime juice.
Serve as a side dish with chapattis, poori or parathas.
Begun Bhaja or Eggplant Fry are very commonly had as a side dish in most of the Bengali homes. It goes extremely well with Khichdi, Veg. Pulao, Poori, Paratha or Chapati. I generally like having it mixed with plain steamed rice along with ghee and 1-2 fried whole red chilies. It simply tastes awesome.
It is a very simple recipe where you need to choose large eggplants which are usually used for making Baingan Bhartas. The thick slices of Eggplants are marinated with salt and turmeric powder and then shallow fried in mustard oil to perfection.
- 1 large Eggplant (those which are used for Baingan Bharta)
- salt to taste
- 1/2 tsp. turmeric powder
- mustard oil to shallow fry
Cut the eggplants into 1/2" thick slices. Wash well and drain. Apply salt and turmeric powder and marinate for 10 minutes.
Heat oil in a pan and fry them in batches on both sides till golden brown. Drain and serve as a side dish with khichdi / plain rice / veg. pulao / poori / paratha or chapatti.
