As Béchamel 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 …
Tamarind aka Tetul - when we Bangladeshi, hear the word, our mouth automatically starts watering! We eat tamarind in many ways - pickle, sauce, candy, mash/spread and even act as a vital ingredient to many dishes we make. The fruit grows in brown pod and mostly very sour, that's why it is very good for …
I have been meaning to write this recipe for very long time but I rarely have the occasion to make this recipe - Sweet and Sour Aubergine or Begun er Tok (বেগুন এর টক). This is one of the best pair to go with Daal, Polao or any vegetarian dish you make and it brings …
Continue reading Sweet and Sour Aubergine – Begun er Tok (বেগুনের টক)
Vegan Bangla 