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Sobji Bhaji Fried Mixed Vegetables

3 cups of single or mixed vegetables 1/8 ts ground turmeric
3 ts cooking oil salt to taste
1/2 ts garlic powder 1/2 teaspoon panchforan

Any of the following vegetables can be used for this : Cauliflower, cabbage, sim, lauo, sweet pumpkin, chichinga, Jhinga, korola, green papaya, raddish,potato etc.
Wash,either peel or scrape vegetables if needed. Shred or cut vegetables into small cubes or thin slices( 3cups).

In a hot frying pan,saute 1 teaspoon chopped onion in oil, add vegetables ( add farmest vegetables first and partially cook), turmeric and sault. Stir, add panchforan, cover, cook over a moderate heat for three minutes, then over a low heat until soft. Stir occasionally, add little bit of liquid if needed.

Season with ground black pepper or chopped coriander leaves. Serve hot.

Makes 4 servings

Borta Chopped Mashed Vegetables

1 lb of a single vegetable 1 ts chopped onion
1 Ts fresh chopped coriander or mint leaves salt to taste
1 Ts chopped green chilli 2 ts mustard oil

Any of the following vegetables can be used for this : Sim, eggplant, sweet pumpkin, borboti, korola, green papaya, okra,green banana,potato etc.
Remove skin if nedded.Boil and mash or chop vegetables in food processor.

Mix with chopped onion, green chilli, fresh coriander or mint leaves and salt.

Add mustard oil (should have strong smell and taste) according to taste and serve with boiled rice.

Makes 3 servings

Raddish and Shrimp Bhaji
2 cups peeled and shredded radish 2 ts chopped coriander leaves
2 Ts chopped onion 1/4 ts ground turmeric
4 pared green chillies (optional) 1/4 cup cooking oil
1/4 cup shelled peas 1/2 teaspoon panchforan

In a frying pan put panchforan in heated oil. stir and add other ingredients except coriander.Cover and cook in medium heat.Stir occasionally.

When raddish is cooked add coriander leaves, stir, and remove from heat.Serve with boiled plain rice or chapati

Makes 3 servings

Okra Bhaji

8 oz okra 1/4 ts ground turmeric
2 Ts sliced onion 1/4 ts ground cumin and crushed red pepper
salt to taste 2 ts cooking oil

Wash and drain okra, cut them into thin slices.

Heat oil in frying pan. saute onion. Add okra,turmeric, cumin pepper and salt. Stir well, cover and cook few minutes over low heat.

Stir bhaji ocassionally until okra is cooked and water extracted from okra is vaporized.

Remove from heat and serve hot.

Makes 2 servings

Bhuna Niramish

2 lds palwal 1 bay leaf
2 lb potato 2 Ts ground cumin
1 Ts ground coriander 1 cup cooking oil
1/4 cup shelled peanut 2 ts ground turmeric
4 cardamoms 3 one inch cinnamon sticks
2 ts ground red chilli 1 Ts salt
1 Ts sliced ginger 1 Ts sugar

Peel palwal and potato.Cut into cubes. Fry vegetables and penuts separately deep brown in 2 table spoon of oil.
Crush cardamom,cinamon and ginger.
In a frying pan put crushed spices and bay leaf into hot oil.Stir, add ground spices with 1/2 cup of water.Cover and cook over law heat stirring regularly.
Add sugar when vegetables soften. Remove from heat, serve in a dish. Springkle peanut to garnish.Niramish can be served with chapati and khichuri.
Makes 16 servings

Fried Vegetable with Egg

1 lb of a single vegetable 2 Ts chopped onion
1/4 ts ground turmeric 1/2 ts salt
1 beaten egg 3 Ts cooking oil


Any of the following vegetables can be used for this : Shredded cabbage,lauo,radish,chichinga
Scrape or peel vegetable. Cut into halfs and then slice thinly.

In a frying pan saute onion, add vegetable turmeric, and salt. Stir, cover and cook until vegetable is tender.Dry extracted water

Pour beaten egg over vegetable.Remove from heat when egg is cooked

Serve with boiled rice or bread.

Makes 4 servings

Alur Dom Potato Curry

1 lb potato 1 bayleaf
1/2 ts ground turmeric 2 cardamoms
1/2 ts chilli powder 1/2 cup cooking oil
1/2 ts ground ginger 1/2 ts cumin seeds
1 ts ground coriander 1 ts ground cumin
2 one inch cinnamon stick 2 ts sugar
1/2 Ts salt 2 Ts yogurt(optional)

Boil whole potato, peel, cut into cubes.Make some of the cubes half broken or mashed.Make paste of ground spices.

Heat oil in a pan.Add cumin seeds, bay leaf. Stir, add paste of spices and one cup of water. Stir regularly while cooking.When the oil separates, add potato and rest of the ingrediants.Fry 30 secs, add half cup of water and simmer for 5 minutes.

Serve with luchi or porota.

Makes 6 servings

Vegetable Fried in Batter

2 cups flour 3/4 cup water
1/2 cups cooking oil 1& 1/2 lb sweet pampkin,
palwal, or cauliflower etc.
2 Ts sugar 2 ts salt

Mix oil and flour.Dissolve salt and sugarin water.Add water to flour to make thick batter.Keep batter covered for two hours.
Slice pumpkin 1/2 inch thick.Scrape palwal and parse lengthwise.
Mixed salt with vegetable and leave for 15 to 20 minutes.
Dip one slice of vegetable into the batter and deep fry until brown and crisp.3 or 4 slices can be fried at a time.
This dish can be served as lunch or dinner item or as snacks.
Serving size depends on number of slices.

Shukta Vegetable with Lentil

1 lb lauo 1 ts sugar
1/2 cup mung bean 2 Ts cooking oil
1 cup shelled peas 1/2 ts mustard seed
1/2 ts ground ginger 2 ts chopped coriander leaves
1/2 ts ground turmeric. salt to taste

Peel lauo and cut into small cubes.In a frying pan roast moong bean slightly.
In a saucepan add lauo,moong beans, ground spices, salt and 2 cups of water. Cover and cook.
When lauo is almost cooked add peas. Cook for 4-5 minutes.Add sugar and coriander leaves. Bring to boil.
In a frying pan, add mustard seeds to hot oil and stir quickly. Remove from heat. Pour cooked vegetables in the oil and bring to a boil.
Serve hot. Usually good with plain rice.
Makes 6 servings.

Kanchkolar Dom Green Banana Curry

4 green bananas 2 chopped green chilli
2 potatoes 1/4 ts ground cinnamon.
4 Ts soyabean oil 1/4 ts ground cardamon
1 Ts cumin seeds 2 ts sugar
2 onion, minced 2 Ts lemon juice
1/2 ts ground turmeric salt to taste

Peel banana and cut into 1/2 inch thick pieces.In a sauce pan add two cups of water, 1/2 ts salt and 1/2 ts turmeric.Add banana, boil for tree minutes.Drain waterIn 2 Ts of oil, fry banana slices until both sides are brown.
Peel and cube potatoes.Boil in salt water and drain.
In a frying pan, heat 2 Ts oil.Add cumin seeds. Then add ground onion, green chilli, turmeric, cinnamon, cardamom and 1/2 cup of water. Stir and fry until oil separates from spices.
Add potatoes and fry 2 minutes.
Add banana,salt,sugar, lemon juice and 1/2 cup of water.Cover cook over low heat for 5 minutes.
Serve hot with rice or chapati
Makes 6 servings.

Lubra Mixed Vegetables Niramnish

10 oz potato 1 bayleaf
10 oz palwal 1 ts pacnchforan
10 oz chaalkumra 1/2 cup cooking oil
8 oz eggplant 1/2 ts ground turmeric
10 oz sweetpumpkin 1/4 ts red chilli
1 Ts salt 1/2 ts ground coriander
2 crushed green chillies 1/4 ts ground ginger

Peel or cut vegetables into cubes. In a saucepan, mix potato, palwal, chaalkumra, salt, and ground spices.Add a little water and cook over medium heat.
When vegetables are half cooked, add eggplant and sweet pumpkin. Cook until vegetables are tender.Add 1 ts of sugar
In a saucepan, heat oil.Add panchforan,bayleaf, and green chillies, stir and add boiled vegetables.Bring to a boil and serve with plain rice.
Makes 8 servings

Doi Begun Eggplant in Yogurt

1 lb eggplant 1/2 cup yogurt
1/4 ts ground turmeric 1/2 ts roasted & ground cumin
1/4 ts ground chilli 1/4 ts ground black pepper
1/4 ts ground coriander 1/2 ts salt
1 ts ground garlic cooking oil

Slice eggplant 1/2 cm thick, wash and drain water, and wipe out with papper towel.

Mix turmeric,chilli,coriander, salt ( less than 1/4 ts ) to eggplant. Use hand for better mixing.

Heat oil in frying pan.Fry eggplants until both sides are golden brown.

Beat yogurt adding salt, black pepper, garlic, cumin,and two tablespoon of water.

Arrange fried eggplant in a dish and pour yogurt mixture over eggplant. Make sure eggplants are covered with yogurt.

Keep it in the refrigerator for few hours and then serve. It can be made early.

This dish can be served with polau or Biriyani.

Makes 4 servings

Khatta Begun Sweet and Sour Eggplant

2 lb eggplant 1/2 cup seedless tamarind
1/2 ts ground turmeric 1 ts ground cumin
1/2 ts ground red chilli 2 Ts finely chopped onion
2 ts ground coriander 2 ts salt
1 ts ground garlic 3/4 cup cooking oil
1/4 ts ground ginger 1/2 cup sugar
1 ts panchforan 2 bayleafs

Soak tamarind in 1 cup of water. Rub through a sieve and save the thick liquid drained from it.
Slice eggplant 1cm/ 1/2 inch thick, wash and drain water.
Mix ground spices and salt to make a paste.
mix eggplant with half of the paste.
Fry eggplant slices until light brown in a covered pan.
Choose a pan in which 2 or 3 layers of eggplants can be arranged afterwards.
Keep it in the refrigerator for few hours and then serve. It can be made early.
Heat rest of the oil in that pan. Add panchforan, bayleaf, and rest of the spices except sugar and tamarind. Add 1/2 cup of water and stir until oil separates. Add 2 cups of water, tamarind and sugar and arrange eggplant slices.
Cover and cook for about one hour. Remove from heat when gravy is thick and is separated.

English names for Bengali terms used

Sim = Lima beans / Snap beans
Borboti = String Bean
Korola = Bitter melon/groud
Lauo = Bottle groud
Chichinga = Snake groud
Jhiga = Sponge groud/ridge groud
Panchforan (jira,moury,methi,shorisha,Kali jira) = five spices(cumin,aniseed,fenugreek seed,mustard seed, black cumin)