Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
250 gm pumpkin peeled and cut into cube-shaped pieces; 1 medium-sized potato cut into eight pieces; 200 gm small-sized prawns cleaned and de-veined (size: not more than 10 cm); 4 green chilies; 1 inch ginger cube; 1 small-sized tomato chopped.

  • 1 bay leaf / Tejpata
  • ½ tsp bengali paanchphoron (whole cumin, whole fenugreek seed, whole fennel seed, radhuni and nigella seeds/kalonji/ kalo jeera).
  • 2 red dry chilies
  • 1 tsp whole cumin
  • 1 tsp turmeric powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste
  • Sugar to taste.
  1. Marinate the prawns with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  2. Make a paste of ginger, whole cumin and two green chilies using either a mortar and pestle or a grinder. Keep aside.
  3. Heat oil in a pan and fry the prawns for 3 minutes on medium heat. Take them out of the pan and set aside.
  4. Temper the same oil with bay leaf, dry chilies and paanchphoron. 
  5. When the spices start to splutter, add the potato pieces and fry till golden brown.
  6. Add the pumpkin pieces and fry them together with potatoes for another 3 minutes on medium heat.
  7. Add ginger-cumin paste along with salt, sugar and turmeric powder. Mix well and cook on medium heat for about 5 minutes.
  8. Add chopped tomato and green chilies. Fry for 2 minutes.
  9. Now add the fried prawns and mix well.
  10. Add some warm water and put a lid on it. Allow it to cook on medium heat until the vegetables are done.
  11. Open the lid, adjust the taste of salt and sugar.
  12. Sprinkle garam masala powder and turn off the heat. Serve with plain rice.
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