Durga Puja Special: 3 Delightful Bengali Vegetarian Recipes You Can Try This Ashtami

Cooking at home this Ashtami? We have got you recipes from top chefs that you can try in your kitchen easily.

veg-recipes

Ashtami is pretty much the only day of Durga Puja when a lot of us Bengalis have vegetarian food at home. Wondering what to prepare for your near and dear ones? Go watch Rannaghar on ZEE5 which brings to you a wide variety of easy-to-make dishes that you can try at home. If you are running short on time, we got you three simple recipes from top chefs of Kolkata that you can try. Scroll down.

mochar-paturi
Mochar Paturi

Mochar Paturi

Ingredients:

1 mocha

½ coconut, grated and chopped

25 g raisin

10 green chilies

50 g mustard oil

150 g curd

20 ml kasundi

Salt/Sugar, as per taste

Method:

Clean and finely chop the edible portion of the mocha. Boil the chopped flower for about 10 minutes approximately (add salt and turmeric powder in water at the time of boiling). Squeeze out excess water from the mocha and squeeze out the moisture and keep aside to dry. In a fry pan, heat mustard oil. Add boiled mocha, coconut juliennes, green chilli, curd, salt, raisins, sugar and kasundi. Cook it for 10 minutes stirring occasionally. Garnish with grated coconut and slit green and red chilies on top. Serve hot in banana flower petal.

Recipe Courtesy: Bhojohori Manna

Dhokar-Dalna
Dhokal Dalna

Dhokar Dalna

Ingredients for the dhoka:

250 g channa dal, soaked for 2 hours

50 ml mustard oil

1 g hing

½ tsp black cumin seeds

20 g green chilli, chopped

20 g ginger, chopped

½ tsp turmeric powder

Salt, to taste

Ingredients for gravy

50 ml mustard oil

50 g onion paste

40 gm tomato puree

1 tbsp ginger and cumin seed paste

25 g cashew paste

25 ml coconut milk

Bay leaf

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin seed powder

1/2 tsp garam masala powder

1 tsp Kashmiri chilli powder

1tbsp ghee

Salt, to taste

Sugar, to taste

2 green chillies, slit

Method for dhoka:

Paste the channa dal with mustard oil, hing, black cumin seeds, ginger and green chilli. Add salt for taste. Set it in a flat tray for two hours. Cut it in square or diamond shapes and fry till golden brown.

Method for gravy:

Heat the mustard oil. Temper with black cumin seeds and bay leaf. Add onion paste, mix till it turns light brown in colour, over low-medium heat. Add ginger and cumin seed paste and stir well.  Add tomato puree to the mixture and cook for another 15 minutes. Add turmeric powder, cumin seed powder, red chilli powder, garam masala and salt. Mix till oil leaves the gravy. Add coconut milk and cashew paste to the mixture and mix well. Add the fried dhoka into the gravy and simmer for another 5 minutes. Turn the heat off and add ghee and roasted cumin powder. Add sugar and salt as per taste and garnish with green chillis and peas.

Recipe courtesy: The Westin Kolkata Rajarhat

Bamun-barir-shukto
Bamun Barir Sukto

Bamun Barir Sukto:

Ingredients:

0.02 kg drumstick

0.02 kg raw papaya

0.02 kg ranga aloo

0.02 kg brinjal

0.01 kg radish

0.005 kg bori

0.01 kg potato

0.01 kg raw banana

1/3 rd cup coconut milk

0.001 kg panch phoron

0.005 kg sugar

0.02 l refined oil

0.001 kg radhuni

0.01 l ghee

0.005 kg salt

0.005 kg whole red chilli

2 bay leaves

70 g mustard paste

30 g poppy seeds

10 g methi seeds

10 g ginger paste

Water

Method:

Chop the vegetables into one-inch pieces. Try to cut them in the same size. Wet grind the mustard seeds and poppy seeds into a fine paste. While grinding, put a little salt. If you are using a dry grinder, make a paste of the dry ground mustard powder in a little vinegar and salt. This is because dry grinding sometimes makes the mustard taste bitter. Saute the vegetables, bitter gourd being the last, lightly and keep aside. Fry the boris till they are brown and crispy. Heat 2 tbsp ghee in a kadai/frying pan. Add the methi seeds and bay leaves. When they start sputtering and you get the smell of hing rising, add the veggies. Add about 1 and 1/2 to 2 tablespoons of the mustard and poppy seed paste. Add the ginger paste. Mix well, add salt add water and coconut milk. Add just enough water to cook the vegetables, this dish is not gravy based so don’t add too much water. Cover and cook till the veggies are cooked and there is very little water. Once the vegetables are almost done add a little sugar. Add the fried bodis at the end.

Recipe courtesy: Chef Bhaskar Dasgupta, Sonar Tori, Ambuja Neotia Group

For more interesting recipes, keep watching Rannaghar on ZEE5.

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