1 piece large brinjal (eggplant) 1/4 tsp turmeric powder a pinch red chilli powder 3/4 tsp salt 1 1/2 tsp sugar 3/4 tsp flour (atta) ~80 g mustard oil (for frying) Wash the brinjal and chop off its stalk. Cut the vegetable along the cross-section into discs, 2 cm thick. A large brinjal should yield… Continue reading Begun Bhaja (Baingan Bhaja – Bengali Fried Eggplant)
Tag: Bong Eats
Alu’r Dum (Bengali Potatoes and Peas)
1 kg new baby potatoes 1 L water 30 g salt FOR THE COOKING 125 g onions 100 g tomatoes 10 g garlic 5 g ginger paste 50 g mustard oil 2 pc dried red chillies 2 pc bay leaves 1/4 tsp cumin seeds 1 tsp turmeric powder 1/2 tsp kashmiri red chilli powder 1… Continue reading Alu’r Dum (Bengali Potatoes and Peas)
Gorom Moshla (Bengali Garam Masala)
7 g Cardamom (whole) 2 g Cloves (whole) 2 g Cinnamon (whole) Measure out the whole spices in the given proportion. You may lightly crush them with a pestle or rolling pin before roasting, if you like. Heat a pan on medium-low flame and add the whole spices to the pan. Dry-roast them evenly on… Continue reading Gorom Moshla (Bengali Garam Masala)