Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
200 gm medium-sized prawn/shrimps (cleaned and deveined); 4 medium-sized potatoes cut into half each; 12-15 pieces pointed gourd/parwal cut into half (horizontally) each; 1 medium-sized onion chopped; 1 tsp ginger-garlic paste; 1 medium-sized tomato chopped; ½ tsp ghee (clarified butter).

  • 1 bay leaf
  • ½ tsp whole cumin
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • 1 tsp turmeric powder
  • ½ tsp chilli powder (optional)
  • ½ tsp sugar
  • salt to taste.
  1. Marinate the prawns/shrimps with ½ tsp of salt and ½ tsp of turmeric powder. Leave it for 10 minutes.
  2. Heat oil in a pan. Fry the marinated prawns/shrimps till they turn golden brown. Keep aside.
  3. Fry the pointed gourd and potatoes one by one. Keep aside.
  4. Temper the same oil (add more oil if needed) with bay leaf and whole cumin. When the cumin starts to splutter, add chopped onion. Fry until the onion becomes translucent.
  5. Add ginger-garlic paste and fry until the raw smell goes away.
  6. Add chopped tomato. Fry for some time.
  7. Add turmeric powder, salt, chilli powder and sugar one by one. Mix well.
  8. Add fried potatoes and pointed gourd. Stir together for 5-7 minutes.
  9. Now add 2-3 cup of water (preferably warm water) and adjust the salt accordingly.
  10. Add prawns/shrimps and cook in low flame for about 10 minutes (so that the vegetables become tender) with the lid on.
  11. Open the lid, add ghee and garam masala powder and wait for 2 minutes.
  12. Turn off the oven and serve with rice, roti (chapati) or paratha.


  1. Add ½ tsp of salt while frying onions. It softens the onion quickly.
  2. Add ½ tsp turmeric powder to the oil just before frying the potatoes and pointed gourd. It gives a good color to the potatoes and pointed gourd.

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