Brinjals or eggplants or aubergines whatever you call it there is always a fear of the itchy tongue and a swelling lips. Quite a large population suffers from eggplant allergy. But, allergy or no allergy you just cannot deny the fact that eggplants are so tasty. Whether it’s the begun bhaja (fried aubergine) or in made in to a curry like in begun morichut, eggplants are always a hit. And, who can deny the fact a bite of beguni with a handful or mudi (puffed rice) in a rainy evening brings back many memories.
The brinjal and poppy is a very easy Bengali recipe. I have learnt it from my mom, and probably she from her mom. And stop worrying about grinding the poppy into a fine paste. This recipe works fine with a little grainy poppy seed.
All you have to do is soak the poppy for 8 hours or overnight and grind it with the rolling pin. The grainy paste gives a texture to the curry.
Bengalis have a tendency of putting potato in any kind of recipe. It feels as if potatoes are an integral part of all the recipes. You can guess from the average health of all Bengalis, barring some exceptions, generally every Bengali signifies that potato look, a little more fats here and there. I too am not an exception. I like to add potatoes in different curries, though because of peer pressure the quantity has reduced with the passage of time.
Everyday after coming back from office, it’s always a pain staking job to think what to cook for dinner. Last night I was only left out with a piece of pumpkin and some potatoes. In my flat I don’t have a mixer grinder so couldn’t think of experimenting any other curries with that pumpkin. I took to cooking a simple potato pumpkin curry.
This preparation uses a masala that is a widely used spice in Bengali cuisine. As the name suggests (“Five Spices”), panch phoron is a combination of 5 spices, namely mustard seeds (sarse), fennel (mouri), nigella (kalo jeera), cumin (jeera) and fenugreek seeds (methi), you canknow more at Wiki.
Pumpkin (Kumro): 100gms
Potato (Alu): 2 medium sizes
Onion (Peyaj): 1 small
Green chili (Kacha Lanka): 2
Turmeric powder (Halud Guro): ½ teaspoon
Mustard oil (Sarser Tel): 1 teaspoon
Salt to taste
Heat the oil in a wok
Sauté the onions in the heated oil and throw in the panch phoron
Stir for 30 seconds before adding the vegetables
Put in turmeric powder, salt and the chilies
Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
As the vegetables get cooked properly, take out from flame and serve with roti, paratha or rice
Check for more updates on this blog, till then Happy Cooking and Happy Eating
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