Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
250 gm bottle gourd cut into pieces; ½ cup yellow moong daal; ½ cup green peas; ½ cup tomato chopped (optional); 2 green chillies; ½ tsp ginger paste; 1 tsp ghee (clarified butter).

  • ½ tsp whole cumin
  • 1 bay leaf
  • 1 dry red chilli
  • 1 tsp sugar
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • ½ tsp turmeric powder
  • Salt according to taste.


  1. Wash the moong daal and cook (so that it beomes fully boiled) in water with a pinch of salt and turmeric powder [In case you use pressure cooker, wait until four whistle]. Keep it aside.
  2. Temper oil in a kadai/pan with bay leaf, dry chilli and whole cumin. When the cumin starts splutter, add ginger paste and fry.
  3. Now add bottle gourd pieces with a pinch of salt and turmeric powder.
  4. Cook it in medium flame until the bottle gourd pieces are half done.
  5. Add green peas and tomatoes and stir it for 1-2 minutes.
  6. Now add the moong daal and put a lid. Cook it in low flame until the bottle gourd pieces are done
  7. Open the lid, add ghee (if you don’t have ghee, use butter. But ghee is the best option) and garam masala powder. Wait for 1-2 minutes.
  8. Turn off the heat and serve with rice.
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