Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
2 medium-sized beetroot cut into small pieces; 2 carrots cut into pieces; 1 medium-sized potato cut into pieces; ½ cup of green peas (preferably fresh); 1 green chili (make a slit on it).

Spices:
  • 2 red dry chilies
  • ½ tsp nigella seeds/kalonji/kalojeera
  • ½ tsp turmeric powder
  • ½ tsp sugar
  • ¼  tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.
Steps:
  1. Temper the oil with dry chili and nigella/kalonji/kalojeera seeds.
  2. When an aroma comes out, add the beetroot, carrot and potatoes altogether. Fry for a while on medium heat.
  3. Add the green peas along with the green chilies.
  4. Add salt, sugar and turmeric powder. Mix well and cook for a minute on medium heat.
  5. Add 4 cups of warm water and put a lid on it. Allow it to cook on low flame until the vegetables fully cooked.
  6. Open the lid, adjust the taste of salt and sugar.
  7. Sprinkle some garam masala powder and turn off the heat.
  8. Serve hot with roti/chapati or rice.
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