Bengali cuisine is known for its unique flavors and rich cultural heritage. The cuisine is primarily dominated by fish and meat-based dishes, but there are also several delicious vegetarian options available.The cuisine is a treasure trove of delicious vegetarian dishes with the mix of epar bangla and opar bangla (east and west Bengal) following the partition. Aloo Posto, Potoler Dolma, and Shukto are just a few examples of the many vegetarian dishes that this cuisine has to offer. So, the next time you want to try something new and exciting, give these traditional Bengali dishes a try.
Aloo Posto is a quintessential Bengali dish made with potatoes and poppy seeds. It is a simple yet delicious dish that can be prepared in a jiffy. To make Aloo Posto, first, peel and dice the potatoes into small cubes. Then, heat some mustard oil in a pan and add some nigella seeds and green chilies. Once the seeds start spluttering, add the potatoes and fry them until they turn golden brown.[photo1]Don't Miss: Food Revi
ew: For The Best Burgers In Town, Delhi's Hard Rock Cafe Is Your DestinationNext, grind some poppy seeds and add them to the pan along with salt and turmeric powder. Add some water and cook the potatoes until they are soft and the gravy has thickened. Garnish with some chopped coriander leaves and serve hot with steamed rice.
Potoler dolma is a classic Bengali vegetarian dish that is made with pointed gourds (potol) stuffed with a filling of spiced mashed potatoes and then simmered in a tomato-based gravy.To make this dish, first, prepare the stuffing by boiling potatoes until tender, mashing them, and then mixing with chopped onions, green chilies, coriander leaves, cumin powder, garam masala powder, salt, and turmeric powder. Next, prepare the pointed gourds by scraping out the seeds and stuffing them with the prepared filling. Then, fry the stuffed gourds until golden brown, and set them aside. In the same pan, saute sliced onions, garlic, ginger, and tomatoes, until the tomatoes turn soft. Add spices like cumin powder, coriander powder, red chili powder, and salt, and cook until the oil separates from the masala. Finally, add water and the fried gourds, cover and cook for 15-20 minutes, or until the gourds are tender and the gravy thickens. Serve hot with steamed rice.[photo2]
Shukto is a traditional Bengali dish made with bitter gourd, brinjal, drumsticks, and other seasonal vegetables. It is a slightly bitter and slightly sweet dish that is usually served as the first course in a Bengali meal. To make Shukto, first, slice the vegetables into thin pieces and blanch them in hot water for a few minutes. Then, heat some ghee in a pan and add some mustard seeds, fenugreek seeds, and dried red chilies.Don't Miss: Shikanji To Cucumber Lemonade: Recipes Of 5 Home-Made Body-Cooling Drinks For SummerOnce the seeds start spluttering, add the blanched vegetables and fry them for a few minutes. Then, add some water, salt, sugar, and turmeric powder. Cook the vegetables until they are soft and the gravy has thickened. Garnish with some chopped coriander leaves and serve hot with steamed rice.