Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
1 cup of moong daal/yellow lentils; 150 gm bitter gourd cut into thin ring pieces and soaked in water for 10 minutes; ½ tsp ginger paste; 2 green chilies (make a slit on each).


  • ¼ tsp fenugreek seeds (whole)
  • ¼ tsp black mustard seeds (whole)
  • 1 bay leaf
  • 1 whole dry chili
  • ½ tsp turmeric powder
  • Salt to taste.


  1. Wash the moong daal and cook it with a pinch of salt and turmeric powder until it is done [If you pressure cook it, then wait for 4 whistle]. Keep aside.
  2. In the meantime, fry the bitter gourd until light brown with a pinch of salt and turmeric powder. Take it out of the pan and set aside.
  3. Temper the same oil with fenugreek seeds. mustard seeds, dry chili and bay leaf.
  4. When an aroma comes out, add the ginger paste and fry for a minute on medium heat.
  5. Add salt and turmeric powder along with the fried bitter gourd. Mix well.
  6. Add the boiled lentils. Mix well.
  7. Add 2 green chilies and put a lid on it. Allow it to cook for 5 minutes on low flame.
  8. Open the lid, adjust the taste of salt.
  9. Turn off the heat and serve hot with plain rice.

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