Traditional Bengali meal consists something bitter , Dal, Bhaja,vegetable, fish/Meat, chutney and a sweet dessert.Most surprising is that this course is almost very regular in every Bengali family . When occasion comes, then it gets long.
Bitter dish mainly Shukto , Neem begun bhaja etc(neem leaves and brinjal lightly sauted)
Shukto is a mix of vegetables with a dominating taste to the bitterness. I do not know and I think many will agree with me its still a mystery how a specific aroma comes out from shukto after cooking with some common vegetables.And it tastes different for each cook.Sometime little gravy,someone dry.It depends on personal preference.
And Shukto should be had only during the day so don't have it for dinner. Don't know reason yet. Its like a idiom passing through generation.
Yes, I am a big Shukto fan and my family too.
What you Need
Uchche or Bitter Gourd – 10 chopped
Begun or Brinjal – 2 in small size chopped
KanchaKola or Raw Cooking Banana – 1 chopped
Sajne Danta– 6 chopped in 1" stick size
Sweet Potato / normal Potato– 1 chopped
Kumro/ Pumpkin ~ chopped 5 pieces approx
Vadi (pallets of ground lentil paste and later dried ) ~ 10/15 small ones
Milk ~2 cups
Salt,Sugar
Ghee
For Phoron or Tempering
Whole Mustard Seeds ~ 1 tbsp
Tejpata or Bay Leaves ~2
Radhuni ~ 1 tbsp. This has a very nice aroma and easily available in grocery
How I Do It
Chop the vegetables. Try to cut them in the same shape .
Heat 2 tbsp of oil in a Kadai/Pan
Fry the vadi till they are brown and crispy.Keep aside.
Add tejpata (bay leaves) and the whole musturd seeds,Radhuni in oil
When they start sputtering,add the veggies.
Saute. When they are little soft add salt ,water. Water to cook the vegetables, this dish is not gravy based so don't add too much water.
Cover and cook in low flame till the veggies are cooked and there is very little water.
Now, slowly add milk to moist veggies.
Once the vegetables are almost done add a very little sugar.
Add the fried vadis at the end and sprinkle Ghee on top.
Keep it cover and serve with rice at lunch. Its a delicacy of summer noon.
Bitter dish mainly Shukto , Neem begun bhaja etc(neem leaves and brinjal lightly sauted)
Shukto is a mix of vegetables with a dominating taste to the bitterness. I do not know and I think many will agree with me its still a mystery how a specific aroma comes out from shukto after cooking with some common vegetables.And it tastes different for each cook.Sometime little gravy,someone dry.It depends on personal preference.
And Shukto should be had only during the day so don't have it for dinner. Don't know reason yet. Its like a idiom passing through generation.
Yes, I am a big Shukto fan and my family too.
What you Need
Uchche or Bitter Gourd – 10 chopped
Begun or Brinjal – 2 in small size chopped
KanchaKola or Raw Cooking Banana – 1 chopped
Sajne Danta– 6 chopped in 1" stick size
Sweet Potato / normal Potato– 1 chopped
Kumro/ Pumpkin ~ chopped 5 pieces approx
Vadi (pallets of ground lentil paste and later dried ) ~ 10/15 small ones
Milk ~2 cups
Salt,Sugar
Ghee
For Phoron or Tempering
Whole Mustard Seeds ~ 1 tbsp
Tejpata or Bay Leaves ~2
Radhuni ~ 1 tbsp. This has a very nice aroma and easily available in grocery
Chop the vegetables. Try to cut them in the same shape .
Heat 2 tbsp of oil in a Kadai/Pan
Fry the vadi till they are brown and crispy.Keep aside.
Add tejpata (bay leaves) and the whole musturd seeds,Radhuni in oil
When they start sputtering,add the veggies.
Saute. When they are little soft add salt ,water. Water to cook the vegetables, this dish is not gravy based so don't add too much water.
Cover and cook in low flame till the veggies are cooked and there is very little water.
Now, slowly add milk to moist veggies.
Once the vegetables are almost done add a very little sugar.
Add the fried vadis at the end and sprinkle Ghee on top.
Keep it cover and serve with rice at lunch. Its a delicacy of summer noon.
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