Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
2 medium-sized/350 gm (without leaves) Ol kopi/German Turnip/Kohlrabi peeled and cut into small cubes; 20-25 pieces small-sized (4-5 cm) prawns/shrimps cleaned and de-veined; 2 medium-sized (200 gm) potatoes peeled and cut into cubes; 1 medium-sized onion chopped; ½ tsp ginger paste; ½ tsp garlic paste; 1 small-sized tomato chopped; ½ tsp ghee (clarified butter).

  • 1 bay leaf / Tejpata
  • 2 red dry chilies
  • ½ tsp whole cumin
  • ½ tsp cumin powder
  • 1 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.

  1. Marinate the prawns with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  2. Pressure cook the german turnip/kohlrabi/ol-kopi with ½ tsp salt on high heat. Wait for 1 whistle and turn off the heat. Let the pressure be released normally. Drain it out and keep it at ready.
  3. Heat oil in a pan. Shallow fry the prawns/shrimps and take them out of the pan. Keep aside.
  4. Temper the same oil (add more if you need) with bay leaf, dry chili and whole cumin in order. [on low heat]
  5. When the cumin seeds starts to splutter, add the onions and fry until it becomes translucent. [on medium heat]
  6. Add ginger and garlic paste. Fry for 2 minutes on medium heat.
  7. Add chopped tomatoes and fry until it becomes soft. [on medium heat].
  8. Add the potato pieces and mix well. Cook for 2 minutes on medium heat.
  9. Add salt, sugar, turmeric powder, chili powder, kashmiri red chili powder, cumin powder. Mix well.
  10. Add the ol kopi/kohlrabi/german turnip and mix well.
  11. Add some warm water (2 cups) and put a lid on it. Allow it to cook on low flame until the potatoes are done.
  12. Now add the fried prawns and cook for 3 minutes on medium heat with the lid on.
  13. Open the lid, adjust the taste of salt and sugar.
  14. Add ghee (clarified butter) and bengali garam masala powder (cinnamon, cardamom and clove). Give it the final stir.
  15. Turn off the heat and serve hot with plain rice.
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