Pickle season is over long ago, but a pickle lover like me won't stop eating them no matter the season. Anyway, this would be my last pickle recipe of this year. So I am introducing my own recipe of green apple chatni. The green apples I picked from Møns Klint, so this will be always …
Continue reading Apple Pickle – Apple er Chatni (āĻāĻĒā§āĻ˛ā§āĻ° āĻāĻžāĻāĻ¨āĻŋ)
This summer I grew a lot of bottle gourd leaves in my balcony and I am so thankful for this! Today I am making the second vegan recipe of bottle gourd leaves, recipe received from my beloved niece Nova. The recipe is called Lau patar bhorrta or the spread of bottle gourd leaves. It is …
How to make guava pickle, Bangladeshi guava pickle.
We Bangladeshis eat all kinds of leafy greens! Leafy greens or as we call it shak in Bangla, is full of vitamins and minerals, good for health and digestion. Although it often regarded as poor people's food, but how does it matter if its nourishes you? So today I am making a most traditional Bangladeshi …
Hog Plum or in Bengali as we call it, Aamra is my second most favourite fruit after mango. It is not as popular as other fruits in Bangladesh but Aamra is high in vitamin C and other minerals and often much cheaper. Well, I care about the taste of the fruit, even though I don't …
I have been longing for these Kathaler Bichi (jackfruit seeds) for so many years, literally! I don't like jackfruit that much, even though it is the national fruit of Bangladesh, because it has a really strong sweet and distinct aroma that not everyone can like it. But yes, I do like the unripe jackfruit and …
This year is my first time growing bottle gourd plant in Europe. I mainly grew it for the leaves to eat shak vaji or eat with fish curry. I am pretty happy with the results as a beginner, but also it gives an enormous joy having freshly home grown vegetables with family! Jump to recipe …
Have you ever heard of Elephant apples? No, it does not look like elephant but yes it is one of the foods eaten by elephants. And guess what, it is eaten in Bangladesh too! Not as raw as elephants does, but in various ways like in daal, chatni or as pickles. My favourite way to …
Continue reading Elephant Apple Pickle – Chaltar Achar (āĻāĻžāĻ˛āĻ¤āĻžāĻ° āĻāĻāĻāĻžāĻ°)
I never thought that I would grow Lal Shak in my own kitchen garden, harvest them and eat them while living in Denmark! I tried to grow them before but the mission was failed. This year, even though the summer was too wet, the Lal shak (red amaranth) grew in my small garden and I …
Continue reading Red Amaranth Stir Fry – Lal Shak Bhaji (āĻ˛āĻžāĻ˛ āĻļāĻžāĻ āĻāĻžāĻāĻŋ)
Mustard plant is abundant here in Denmark. Thought it never hit me that I can grow some here in my kitchen garden and cook them. Stir fried mustard leaves are very common and healthy meal in Bangladesh. It is full of fibers and vitamins, aids in digestions and constipation. Some may find the leaves taste …
It's mango recipe again! Yes, I will keep posting about mango until the season is over, may be even after that! My love for mango is too big to covered by any recipe book! Don't you blame me, this magical fruit is behind all these chaos! Today we are going to make sweet and sour …
It's the time for mango pickle again! Even if we don't get ripe Bangladeshi mango in Denmark, we get green mangoes in local Indian stores. I wait for this time of the year to buy and make mango pickle, to at least get some taste of Bangladesh! Today's recipe is tangy mango pickle, a very …
Continue reading Tangy Mango Pickle – Aamer Tok Achar (āĻāĻŽā§āĻ° āĻāĻ āĻāĻāĻāĻžāĻ°)
The mango season now is on full thrust in Bangladesh. If you are lucky to visit Bangladesh now, you will be welcomed with delicious, sweet, "gach paka" (well ripe) different varieties of mangoes! In Bangladesh, we not only eat sweet mango, but also eat green mangoes in different ways - like pickles, chatni, curry etc. …
Continue reading Tangy Mango Lentil – Tok Aam Daal (āĻāĻ āĻāĻŽ āĻĄāĻžāĻ˛ )
As BÊchamel sauce to France, brown sauce to Denmark, so as Kashundi is to Bangladesh! Kashundi is tangy, spicy mustard sauce blended with green mango and chili that will take your mustard experience to next level. Bangalis eat this kashundi with green mango slices, apples, strawberries, plums or even cucumbers, because why not? Kashundi means …
Continue reading Mango Mustard Sauce – Kashundi (āĻāĻžāĻ¸ā§āĻ¨ā§āĻĻāĻŋ)
Black gram or Vigna Mungo is a common pulse crop grown in Northern Bangladesh. It is also known as black mung bean and widely used in South Asian cooking. This pulse has slimy texture when cooked. In Bangla, it is called mashkolai daal (āĻŽāĻžāĻ¸āĻāĻ˛āĻžāĻ āĻĄāĻžāĻ˛) or masher daal (āĻŽāĻžāĻ¸ā§āĻ° āĻĄāĻžāĻ˛)āĨ¤ Jump to recipe In my …
Continue reading Black Gram Soup – Mashkolai Daal (āĻŽāĻžāĻ¸āĻāĻ˛āĻžāĻ āĻĄāĻžāĻ˛)
Bori is one of the most traditional and oldest food items in the history of Bangladesh. It is what's called - tofu to our culture, being produced, preserved and eaten for hundreds of years as a substitute of meat. Bori is typically made of pulses - red lentils, Black gram or split peas with sometimes …
Jujube (Ziziphus zizyphus) or as we call it Boroi or Kuul in Bangladesh, is a sweet and sour fruit that can be found during late winter and early spring. It is a beloved fruit and eaten in different ways in Bangladesh. In this article (link), you can see the various stages of Boroi being collected, …
Continue reading Jujube Pickle – Boroi er Achar (āĻŦā§āĻ āĻāĻ° āĻāĻāĻāĻžāĻ°)
Exactly a year ago I came back to Vegan Bangla by writing one of my father's favorite recipe to commemorating him. The recipe was Bitter gourd stir fry. After only 10 days, it will be three years when COVID-19 was announced pandemic. I don't know how the dates fell so closely, may be it is …
Previously I wrote a recipe on green papaya stir fry. So today's recipe will be a Bengali style stew with Bangladeshi spices. In Bengali or Bangla language we call the stew "Jhol." There are many kinds of jhol, spicy, non spicy, with lots of spices or no spices. Usually we make this non spicy, no …
Continue reading Papaya Stew Bengali Style – Peper Jhol (āĻĒā§āĻāĻĒā§āĻ° āĻā§āĻ˛)
I can neither find the translation nor find the exact species of this Jaam Potato aka Jaam alu. This particular kind of potato can be found in northern parts of Bangladesh and can only be found in late winter (February). Jaam means a kind of berry in Bangladesh and reddish purple in colour when cut. …
Continue reading Mashed Purple Potato – Jaam Alu Bhorrta (āĻāĻžāĻŽ āĻāĻ˛ā§ āĻāĻ°ā§āĻ¤āĻž)
Vegan Bangla 