Here comes my another not-so-favorite-but-I-have-no-other-vegetable-to-cook-hense-the-big-radish recipe! It was my belated father's most favorite vegetable, as I have mentioned it several times in my previous blog posts. Usually the radishes in Bangladesh are smaller and different in colors and only to be grown in winter. Basically radish aka Mula is a winter vegetable and every family …
I am so so excited to share this olive pickle recipe with you! I have been looking for this specific spicy-tangy olive pickle for a while, and couldn't find it anywhere, not even when I looked for it in Bangladesh two years ago. So, luckily I found olive in Bangladeshi shop in Denmark and without …
Continue reading Olive Pickle – Jolpai er Achar (জলপাই এর আঁচার)
I have made many kinds of pickles, but making chili pickle was a very different kinds of experience, in terms of taste, flavor and type. It has become one of my favourite kind of pickle so far. Not only its very easy to make, but it goes with any kinds of food, as a relish …
Continue reading Green Chili Pickle – Kacha Moricher Achar (কাঁচা মরিচের আঁচার)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! Usually bottle gourd is a winter crop in Bangladesh. However, in Denmark it is always available, mostly due to importation in summer from Southern Italy or other warmer countries in Europe. I might have mentioned in one of …
Continue reading Bottle Gourd Stir Fry – Lau Bhaji (লাউ ভাজি)
Once again, I come up with another bottle gourd recipe and I don't regret it at all! It is another old and traditional vegan recipe, which is not only tasty but also a great example of using vegetable scraps. We Bengalis never throw vegetable peels away but make different dishes out of them like stir …
Continue reading Bottle Gourd Peel Spread – Lau er khosha Bhorta (লাউ এর খোসা ভর্তা)
Bottle Gourd or Water Gourd is a king vegetable in Bangladesh. I have already put many recipes of this king vegetable and yet, more to come. Previously I made bottle gourd leaves bhorta/spread (previous post) and today I am making the spread again but slightly different. As you might already know spread or bhorta is …
Continue reading Bottle Gourd Leaf Spread.2- Lau Patar Bhorta (লাউ পাতার ভর্তা ২ )
According to the Bengali calender, now its the month of Taal (Asian Palm or Borassus flabellifer). The month is called Bhadra (ভাদ্র) and it is so hot and humid that we say Taal Paka Gorom (তাল পাকা গরম), which means that the weather is so hot that it will even mature and ripen the Taal. Like this we Bengalis have many idioms connected with this fruit and even rhymes and stories.
As inspired and succeed by making Mirabelle plum pickle, today's recipe will be Victoria plum pickle. I received these beautiful plums from my colleague Maria, who has two large trees full of Victoria plums. I asked her specifically for the green, unripe ones which are much better to make pickle with. I just love that …
Continue reading Victoria Plum Pickle – Victoria Plum er Aachar (ভিক্টোরিয়া প্লামের আঁচার)
According to the Bengali calender, now its the month of Taal (Asian Palm or Borassus flabellifer). The month is called Bhadra (ভাদ্র) and it is so hot and humid that we say Taal Paka Gorom (তাল পাকা গরম), which means that the weather is so hot that it will even mature and ripen the Taal. Like this we Bengalis have many idioms connected with this fruit and even rhymes and stories.
The name goose foot sounds a little funny but in Bangladesh this leaves are very common and simply known as Bothua or Boittha shak (Chenopodium album). It is one of the common leaves found in Bangladesh during winter (Dec - Feb) seasons and many of us likes them best as for their taste and their …
Continue reading Goosefoot Leaves Stir Fry -Bothua Shak Bhaji (বথুয়া শাক ভাজি)
I personally hate the name 'gourd.' I mean any vegetable name that ends with 'gourd', makes me almost cry. Well, my personal feelings for the name gourd doesn't effect anything, however just for your knowledge, gourd usually refers to all the veggies that belongs to Cucurbitaceae family, same family where cucumber belongs. Basically, Pointed Gourd …
Continue reading Fried Pointed Gourd – Potol Bhaja (পটল ভাজা )
I have a love-hate relation with Potol. I never liked it in curry but like it better when fried. By the way, you may ask, what is a Potol? Potol is a vital summer vegetable in Bangladesh, also known as Pointed Gourd in English (scientific name: Trichosanthes dioica) because of pointy ends on both side. …
Continue reading Potato Potol Curry – Alu Potoler Jhol (আলু পটলের ঝোল )
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 (মাসকলাই ডাল) or masher daal (মাসের ডাল)। Jump to recipe In my …
Continue reading Black Gram Soup – Mashkolai Daal (মাসকলাই ডাল)
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 …
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 (পেঁপের ঝোল)
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 (জাম আলু ভর্তা)
Happy New Year 2023 and Happy Veganuary! Being vegan in January has become a recent trend. I guess everything is about following trend. Anyway, with or without being a part of the recent trend, I am writing today my first recipe of 2023. It is a recipe of green papaya or pepe (পেঁপে ) as …
Continue reading Green Papaya Stir Fry – Kacha Pepe Bhaji (কাঁচা পেঁপে ভাজি)
Turnip was never my favorite vegetable. Probably because I hadn't had any good preparation of it. However, living in Denmark made me awfully missing all the Bangladeshi vegetable so whenever I get something similar to Bangladeshi veggies, I try them without hesitation. So today I will share turnip recipe in Bangladeshi way. Jump to recipe …
Continue reading Turnip Stir Fry – Shalgom Bhaji (শালগম ভাজি)
My father's favorite veggie was radish. I hated it as a kid, also not a big fan either now, but my husband also is a big fan of radish (I don't know why,lol). So to occasionally change the taste and to remember my father, I buy this particular veggie and cook in different ways. In …
Continue reading Potato Radish Winter Curry -Alu Mular Shiter Torkari (আলু মূলার শীতের তরকারি)
Vegan Bangla 