Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
300 gm kochuukhi/guri kochu peeled and cut into half (lengthwise) each; 2 medium-sized potatoes peeled and cut into four pieces each; 1 medium-sized onion chopped; ½ tsp ginger paste; ½ tsp garlic paste; 1 small-sized tomato chopped/1 tbsp tomato puree; 4 green chilies (make a slit on each chili).

Spices:
  • 1 bay leaf / Tejpata
  • 1 cinnamon stick (2 inch)
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp kashmiri red chili powder (for colour)
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste
  • Sugar to taste.

Steps:
  1. Temper the oil with bay leaf and cinnamon stick.
  2. When an aroma comes out, add the chopped onion and fry until it becomes golden brown.
  3. Add the ginger paste and garlic paste. Fry for 2 minutes on medium heat.
  4. Add the chopped tomato/puree and fry for another 2 minutes on medium heat.
  5. Add green chilies and fry for a while.
  6. Add salt, sugar, turmeric powder, chili powder and kashmiri red chili powder. Mix well.
  7. Add ½ cup of warm water and mix well.
  8. Now add potato and kochumukhi and mix well.
  9. Add another ½ cup of warm water and saute for 5 minutes on medium heat.
  10. Add 3 cups of warm water and put a lid on it. Allow it to cook on low flame until the vegetables are done.
  11. Open the lid, adjust the taste of salt and sugar.
  12. Add the garam masala powder and give it the final stir.
  13. Turn off the heat and rest it for 2 minutes with the lid on.
  14. Open the lid and serve hot with roti/chapati or paratha.
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