Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
4 eggs; 2 medium-sized potatoes cut into thin pieces (like french fries); 1 medium-sized onion chopped; ½ tsp garlic paste; 1 small-sized tomato roughly chopped; 4 green chilies.


  • ½ tsp bengali paanchphoron (whole cumin, whole fenugreek seed, whole fennel seed, radhuni and kalonji/ kalo jeera).
  • ½ tsp turmeric powder
  • ½ tsp chili powder (optional)
  • ½ tsp black pepper powder
  • Salt to taste
  • Sugar to taste.


  1. Beat the 4 eggs well along with ½ tsp black pepper powder and ½ tsp salt. Keep aside.
  2. Heat oil in a pan. Pour the beaten eggs to the pan in two batches. Cook it in medium heat until one side is golden brown. Turn it over to let the other side be cooked. Take it out of the pan. 
  3. In the same way make another one and place the two omelettes on a flat surface.
  4. Cut the omelettes into square pieces. Keep aside.
  5. Temper the oil in a pan with paanchphoron.
  6. When it starts to splutter, add the chopped onion along with ½ tsp salt and ½ tsp sugar. Fry until it becomes translucent.
  7. Add the garlic paste and fry for 2 minutes.
  8. Add the chopped tomatoes along with green chilies. Fry until the tomatoes are soft.
  9. Add the potatoes along with salt and turmeric powder. Fry for 5 minutes on medium heat.
  10. Add chili powder, salt and sugar. Fry for another 2 minutes.
  11. Now add some warm water and cover it. Cook it in low flame until the potatoes are done.
  12. Open the lid, add the omelette pieces.
  13. Cover and cook for another 5 minutes on in low flame with the lid on.
  14. Open the lid, adjust salt and sugar.
  15. Adjust the thickness of the gravy according to your desire.
  16. Turn off the heat and serve hot with roti/chapati.

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