Bengalis tend to not waste any food and will come up with innovative ways to make even the toughest food tender, delicious and appetizing. Here is a very simple recipe where we turn the peels of a bottlegourd into a tasty morsel.
Continue reading Lauer Khosha Bhaji – Fried Bottle Gourd Peel
The lau or the bottle gourd (calabash) is a very versatile vegetable of the Bangladesh kitchen. This would be fairly common in the sumer months when various kinds of gourds are aplenty. Rummaging through the fridge, I came across half of a gourd that I had set aside. The other half went into a shrimp
Continue reading Lau Bhaji – Bottlegourd Bhaji
I was in the mood for some Mishti Kumra – also known as the Sweet Gourd. I hit the local specialty grocery store to see if I could find some. As I walked past the rows upon rows of different kinds of gourds and squashes, my gaze rested on some acorn squash. I think I
Continue reading Acorn Squash Bhaji with Panch Phoron
This is a very simple recipe that can be used with similar other vegetables like gourds, eggplants etc.
Continue reading Chichinga Bhaji – Fried Zuchhini
While in India, the word for for savory fried dough with spicy filling (meat or vegetarian) is samosa, in Bangladesh we have two words – shingara if the dough is flaky and samosa if the dough is crispy. In Bangladesh, we will generally use meat (beef or chicken liver) as a main ingredient.
Continue reading Beef Shingaras
I have been particularly fond of cauliflower – it does help that is good for me. It is a great low-carb cruciferous vegetable that can hold it’s own in many dishes but can also play subservient role in others.
As usual for a Bengalil dish, panch phoron plays a major role in this very simple
Continue reading Cauliflower with Bengali five spice