Do you think you can live on burgers and sandwiches for the rest of your life? The answer is definitely a “no”. The food that with grew eating is what gives comfort to the soul – the comfort food. It might be as dull and non-spicy as the masoor dal and aloo seddho, but it has it own place in the heart and not to mention the stomach.
Bengali food is much different from the cuisines in the other parts of the Indian subcontinent. Not only do we use paste and powdered spices, but the addition of sautéed whole spices before adding the main ingredients is what makes the recipes very unique. Most non-Bongs have an impression that Bengali food is all about fish, but its not. Check the vegetarian section of our blog, and you’ll know am right. And, that too those are just a droplet from the ocean on authentic Bengali vegetarian recipes.
Pumpkin with its hard shell and soft inside is one of the commonly used vegetables in Bengal. It’s inexpensive and filling. Boiled and mashed pumpkin with a hint of mustard oil, green chilies and salt can give a good competition to the western mashed potato. The ash gourd on the other hand is not a regular in the Bong kitchen, but a tutti frutti cake with its candied version is always welcome.
Dui kumro or two gourds is a typical Bengali recipe prepared with pupkin and ash gourd (winter melon/ white gourd). It is easy to prepare and gets ready in minutes.
Dui Kumror Tarkari
- 1 cup chopped pumpkin
- 1 cup chopped ash gourd
- 1 teaspoon mustard seed
- 2 tablespoon mustard paste
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 3-4 green chili
- 2 teaspoon mustard oil
- Salt to taste
- • Heat oil in a wok, throw in the mustard seeds. As they start sputtering add the vegetables and give it a toss
- • Add all the paste and powdered spices and mix well with the vegetables. Season with salt and throw in the green chilies. Pour about ½ cup of lukewarm water and cover till done.
- • Serve hot with white rice
Hot Tips – To prepare this recipe quickly the trick is to chop both the gourds in the same way. First make a half inch slice and then chop each slice laterally into half inch pieces.
How to make mustard paste in dry grinder?
For this recipe add about 3 teaspoon of mustard seeds (equal portions of yellow and black mustard or just black mustard, your choice). Grind in a coffee grinder till the texture turns powdery. transfer to a bowl and add water. You can add chopped green chili, salt and turmeric in the same paste and give it a spin in a wet grinder.
Sending it over to Foodabulous Fest Event organised by Preeti’s Kitchen Life.