Article: Amrita Banerjee, Photography: Saugata Banerjee Hey guys it’s time for some aromatic Bengali recipes. The teasel gourd is an egg-shaped yellowish green fruit, covered with a thick layer of soft spines. It is locally available during the monsoon season. I had always found teasel gourd completely unsavory till my granny came up with ‘ Kakrol Pur’. Now let me ...
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Ingredients: Brinjal – 250 gm Bottle Gourd – 200 gm Carrot – 200 gm Drumstick – 2 Shallots – 200 gm Tomato – 250 gm Turmeric powder – 1/2 tsp Salt to taste Cooked Toor Dal – 100 gm Tamarind puree – 1/2 cup Jaggery – 2 tsp Water For Masala paste: Chana dal – 2 tsp Urad dal – ...
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Ingredients: Cooked kala chana Fresh grated Coconut Salt to taste Mustard seeds – 1 tsp Urad dal – 1 tsp A pinch of Asafoetida powder Oil – 2 tbsp Green chilli – 1 chopped A few Curry leaves Lemon – 1/2 Preparation: Heat oil in a pan, add urad dal and mustard seeds. Once mustard seeds starts to splatter add ...
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Ingredients: Oil – 2 tsp Green chilli – 3 Tomato – 2 A piece of Tamarind Garlic – 2 cloves Cumin seeds – 1/2 tsp Carrot – 1 finely chopped Onion – 1 finely chopped Salt to taste Coriander leaves For Tempering Oil – 2 tsp Urad dal – 1 tsp Mustard seeds – 1/2 tsp Red chilli – 2 ...
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Food Recipes – Cuisine Culture 
