I am so so so much excited to write and share this recipe with you because for living the last 10 years in Europe I have knew this specific leafy vegetable to be found in Denmark! Yes I am talking about the Jute mallow or in Bangla we call it Paat Shak. It has many …
Continue reading Jute Mallow Stir Fry – Paat Shak Bhaji (পাট শাক ভাজি)
Here comes another post about Bottle gourd! I have mentioned it in my other post that the whole plant and all parts of fruit are edible. So today I am writing another recipe using bottle gourd peels, which is normally considered as a waste in western countries. Unlike other gourds, Bottle gourd's skin is very …
Continue reading Bottle Gourd Peel Fry.2- Lau er Khosa Bhaji.2 (লাউ এর খোসা ভাজি.২)
Have I mentioned in my earlier post that Bottle Gourd aka Lau is known as the King Vegetable in Bangladesh? If I said that before, pardon me but I am saying it again, bottle gourd is the KING of all vegetables! It is so versatile that it can be cooked in so many different ways …
Continue reading Bottle Gourd Curry with Coriander – Lau Dhone Patar Jhol (লাউ ধনে পাতার ঝোল )
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)
Kolmi Shak or Water Spinach (Ipomoea aquatica) is one of the most common leafy vegetable in Bangladesh. It is grown next to water areas hence the name and it is mostly grown during summer (in Bangladesh). However in many countries, especially in USA, it is considered as weed, even though the water spinach has lots …
Continue reading Water Spinach Stir Fry – Kolmi Shak Bhaji (কলমি শাক ভাজি)
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 …
Continue reading Mixed Leaves Stir Fry – Paach Mishali Shak Bhaji (পাঁচমিশালি শাকভাজি )
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 …
Continue reading Bottle Gourd Leaf Stir Fry 2 – Lau Shak Bhaji (লাউ শাক ভাজি ২)
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 …
Continue reading Mustard Leaves Stir Fry – Shorisha Shak Bhaji (সরিষা শাক ভাজি)
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 …
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)
I did not know that the white parts of a watermelon are edible. In Bangladesh those parts are given to domestic animals (like cows or goats). However, during covid time, people had limited movement and they started utilizing every things that possibly can. That's how I came to a youtube video and realized that white …
Continue reading Watermelon Rind Stir Fry- Tormujer Khosa Bhaji (তরমুজের খোসা ভাজি)
Radish was one of the favorite vegetable of my father. I used to hate it because of its pungent smell. My partner loves this particular veggie too. So for him, I sometimes cook radish and somehow, I started to like it (not love it though). The pungent smell still puts me off. So I understand …
Continue reading Radish in Mustard Sauce – Mular Chochochori (মূলার চচ্চড়ি)
It has been more than a year since I wrote my last recipe blog! I have been postponing it many times already and it took me so much courage to start writing again. Whenever I was thinking to start over again, I don't know, something like guilt or shame overcast my mind. However, I am …
Continue reading Bitter Gourd Fry – Korolla Bhaji (করল্লা ভাজি)
We Bangladeshis love mustard in almost any vegetables and fish. The pungent taste and spicy flavor of mustard satisfy and amuse our taste bud in a way that no other spices can do it! Today I am here to write another delicacy yet simple mustard recipe and this time, it is with Malabar Spinach twigs! …
Continue reading Malabar Spinach Twigs in Mustard – Shorshe Pui Data (সর্ষে পুঁই ডাটা)
Today I am going to write another improvised vegetable recipe, which is a very typical vegetable in Europe but not found in Bangladesh! The veggie is called Parsnip! It looks like white carrot, taste almost sweet like carrot with a hint of spice and a great addition to any curry or soup! However, I am …
Continue reading Parsnip Stir Fry – Parsnip Bhaji (পারস্নিপ ভাজি)
Today I will write another vegan recipe for Chichinga aka Snake Gourd. This tropical vegetable taste something in between cucumber and bottle gourd, but it has crunchier texture than cucumber. I hardly find it in Denmark. Luckily last week, I have got a bunch and decided to make another vegan recipe of this delicious veggie. …
Continue reading Snake Gourd with Mung Daal – Chichinga Ghonto (চিচিঙ্গা ঘণ্ট)
Radish is a root vegetable that has really a pungent and not very delicate smell, that's why as a kid, I really hated that veggie! Later I have seen, especially in Europe that radish can be pretty small and cute to eat as a salad and it is actually a very delicious veggie. In Bangladesh, …
I know you have tasted sun dried tomato pesto, but have you ever had a spicy, tangy tomato spread with your bread? I bet this recipe will blow your mind! This tomato chatni (aka tomato spread) is spicy, tangy, full of flavor and easy to make but super delicious! Jump to recipe I have used …
Continue reading Spicy Tomato Spread – Tomato Chatni (টমেটো চাটনি)
I have shared already too many recipes of Spinach. They are delicious, healthy and super quick to cook! Today's recipe is one the classic Bangladeshi grandma style spinach which I have found from an amazing storyteller in Facebook. The original recipe is shared here. I wish you could also read and feel her amazing writing! …
Continue reading Spinach Mung Daal- Palong Shak Ghonto (পালং শাকের ঘণ্ট)!
Vegan Bangla 