Durga Puja, the auspicious festival of the Bengalis, is knocking on the doors. A popular tradition during this festival is to usher Ma Durga into our earth, seeking her blessings and to offer our homage. Cooking various delectable Bengali dishes is one of the key cultural activities followed by many households. Greeting and inviting family and friends for spending time together with fun and frolic, mark the special festivities of the occasion.
So why not try out some of the mouth-watering traditional Bengali in your kitchen.
1. Shukto
Shukto is one of the popular traditional Bengali dishes. The main ingredient is the bitter gourd. The other vegetables added are drumstick, flat beans, raw bananas or kachkola, brinjal, papaya, potatoes, and sweet potatoes. Grated coconut and a solution of milk and flour (maida) are used to prepare the gravy. Mustard paste is added to create a special taste. Ghee can also be poured at the end for the extra flavour and aroma.
2. Luchi - Aloo Dum
Luchi and Aloo Dum are an integral part of Bengali cuisine. They are preferably one of the most popular traditional Bengali dishes. Luchi is prepared with flour (maida) mainly. It is prepared in round shapes with flour dough and fried in white refined oil. The Aloo Dum is essentially potato curry with thick gravy. Savouring the Luchi with the potato curry is extremely delicious and lips-smacking.
3. Dhokar Dalna
The word "Dhoka" converted into English, literally means betrayal. The recipe once prepared resembles meat yet is a vegetarian dish, hence the name. The main ingredient is chana dal or baby chickpeas. The dal is soaked, crushed, and then mixed with the spices like cumin powder, hing or asafoetida, turmeric powder, and salt. The paste is then placed on a flat vessel and cut into several diamond pieces. These are the Dhokas which are fried in oil. You can either consume them as snacks or dip them into a curry made with ginger paste, turmeric powder, cumin powder, salt, and water.
4. Aloo - Posto
The beauty of traditional Bengali dishes is that there are options for all types of foodies. Some are simple and less spicy whole there are others with rich gravy. Aloo Post is one such simple and light dish for those who do not prefer spicy foods. Posto or poppy seeds are roasted, pasted, and mixed with boiled potatoes. Sometimes onions are fried and added along with nigella seeds.
5. Begun Bhaja
Begun is a colloquial word and is brinjal. The brinjals are cut in long shapes and smeared with salt, sugar, and turmeric powder. They are then deep-fried in oil. Sugar adds a crispy effect to the fried brinjals. It is consumed mainly with rice and dal (lentils).
6. Cholar Dal
Cholar dal is the Bengal gram or baby chickpeas. The process is similar to the way lentils are prepared. The extra effect is added by mixing tiny pieces of coconut or grated coconut. You can either consume it with Luchi or rice too. The dal is best savoured with some sugar and raisins; the sweet flavour is the specialty.
7. Muri Ghonto
Muri Ghonto is one of the delicious traditional Bengali dishes. It is made with rice, potatoes and fish head. The fish head is marinated well and shallow fried in oil. The gravy is made with onion, tomatoes, and other spices like turmeric powder, cumin powder, and ginger garlic paste. The rice used must be either Basmati or Gobindobhog.
8. Bhapa Ilish
Bhapa means steamed. Ilish maach or Hilsa fish is steamed using mustard paste, yogurt, coconut paste, and sometimes poppy seeds paste too. The mixture with the fish is kept inside a closed vessel, steel utensils are preferred. The vessel is then kept inside another container, maybe a pressure cooker containing boiled water. It is one of the simplest traditional Bengali dishes; easy to prepare and cook.
9. Murgir Jhol
Murgi is chicken. Kasha murgir jhol is essentially chicken curry with a thick red-coloured gravy and with potatoes. It is better consumed with rice and is one of the most delicious traditional Bengali dishes. The chicken must be marinated well with curd for flavour and softness.
10. Aamer Chutney
Aam is mango as termed in the colloquial language. Raw mangoes are used for the chutney. The mangoes are cut into long pieces and then boiled. The chutney is prepared with a combo of sour and sweet, sometimes with a spicy touch by adding some dry red chilies.
Durga Puja starts on 1st October, 14 more days to go. So if you want to surprise your guests with lips-smacking traditional Bengali dishes, then you must start brushing up on the recipes.
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