Bangali Niramish Thali

Bangali Niramish Thali Bangali Niramish Thali

In Bengali household, mostly Saturday and Thursday we use to eat vegetarian food. On both the days, we use to worship of Shani Dav and Goddess Lakshi so, we try to not eat non veg food on both the days. Some people use not to eat non-veg on Tuesday also. And many people does not follow these rules and eat anything on any day. We stand on the last category. We have no specific day for vegetarian food. We eat vegetarian food if we become bore with the regular fish items or I'm out of fish or meat. Today was that kind of day. As my freezer is absolutely empty, there was no non-veg item to make. So decided to cook pure Vegetarian meal for lunch. And here I present our Vegetarian lunch menu, which contains :

  • Bhat
  • Ivy Gourd Stir Fry or Kundri Bhaja
  • Chal Kumror Ghonto
  • Dhenrosh Aloo Posto
  • Arhar Dal
  • Kancha Aamer Chutney
  • Papad

Bengali vegetarian dishes are cooked without onion & garlic. There should be dal, sabji, chatni etc.

Ivy Gourd Stir Fry

  • Ivy gourd 10 counts
  • Mustard oil 1 tablespoon
  • Salt to taste

How to prepare :

  • Take the ivy gourd or kundri and wash under tap water. Pat dry and slice lengthwise.
  • Now take a pan or kadai, heat 1 tablespoon mustard oil, add the sliced ivy gourd and little salt, give a gentle stir and cover the pan to cook the ivy gourd for at least 5 minutes on low heat. After 5 minutes the ivy gourd will be soft enough, so turn the gas on high and keep stirring the ivy gourds till they turned into nice golden in color.
  • Take them out of the pan and serve with dal, rice or roti.

Bengali Style Arhar Or Toor Dal

Arhar Dal :

  • Arhar/Toor dal 1/2 cup, washed thoroughly and soak in water for 30 minutes.
  • Mustard oil 1 tablespoon
  • Ghee 1/2 tablespoon
  • Bay leaf 1, large
  • Whole red chili 1
  • Cumin seeds 1/2 teaspoon
  • Hing 1 decent pinch
  • Tomato 1, chopped
  • Curry leaves 10 leaves, wahsed (optional)
  • Turmeric 1/3 teaspoon
  • Salt & little sugar

How to prepare :

  • Take the arhar dalout of th soaked water and boil in pressure cooker upto 4 whistles with some water.
  • Now heat oil and ghee in a pan, temper the ghee & oil with bay leaf, cumin seeds & whole red chili, fry for 15 seconds, add hing, curry leaves & chopped tomatoes. Cook till the tomatoes become soft. Add the boiled dal, turmeric, salt & sugar and 1/2 cup water. Cover the pan and let the dal boil for 2 minutes on low heat. After 2 minutes check for the salt & sugar, add some if needed. Turn off the heat and serve the dal with rice or roti.

Chal Kumror Ghonto

Bangali Niramish Thali
Chal Kumror Ghonto , click here to Peek into the recipe.

Dherosh Aloo Posto

Bangali Niramish Thali
Dherosh Aloo Posto , click here to Peek into the recipe.

Kancha Aamer Chutney

Bangali Niramish Thali
Kancha Aamer Chutney , click here to Peek into the recipe.

Notes :

  • You may add misti doi at the end.
  • Dhenrosh Aloo posto is as same as the jhinge aloo posto, just put orkar in the place of jhinge.

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