Bengali food is renowned for its distinctive flavours and extensive cultural background. Although fish and meat-based meals make up the majority of the cuisine, there are still many delectable vegetarian options available.
Bengali food is renowned for its distinctive flavours and extensive cultural background. Although fish and meat-based meals make up the majority of the cuisine, there are still many delectable vegetarian options available.
Aloo Posto
The traditional Bengali meal Aloo Posto is made with potatoes and poppy seeds. It is an easy-to-make recipe that is delicious and quick to create. Peel the potatoes and cut them into little cubes before starting to create the aloo posto. Then, add some nigella seeds and green chilies to some heated mustard oil in a pan. Add the potatoes and continue to cook them until they are golden brown until the seeds begin to sputter. Next, add some ground poppy seeds, salt, and turmeric powder to the pan. The potatoes should be cooked with some water until they are tender and the sauce has thickened. Serve hot with steaming rice and garnish with some chopped coriander leaves.
Also read:Read on to learn about two authentic recipes from Nepal.
Potoler Dolma
A traditional Bengali vegetarian meal called potoler dolma is created using pointed gourds (potol) that have been filled with seasoned mashed potatoes and cooked in a tomato-based stew.
The stuffing for this meal must first be made by cooking potatoes until they are cooked, mashing them, and combining them with chopped onions, green chilies, coriander leaves, cumin powder, garam masala powder, salt, and turmeric powder. The pointed gourds should next be prepared by having the seeds removed and stuffed with the prepared filling. The stuffed gourds should then be fried till golden brown and placed aside. Sliced onions, garlic, ginger, and tomatoes should all be sautéed together in the same pan until the tomatoes are tender. Salt, cumin powder, coriander powder, red chilli powder, and other spices should be added. Cook the mixture until the masala’s oil separates. Once everything has been added, cover the pot and cook for 15-20 minutes, or until the fried gourds are soft and the gravy has thickened. Serve warm alongside steaming rice.
