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 )
Moringa is a super food- we all know that by now. I mean it has been popular among westerners only since last decades, but I remember from my childhood, my mother used to make various dishes with moringa leaves. It is mostly known as drumstick tree because the fruits resemble a lot like a long, …
Continue reading Moringa Fritters – Sojne Patar Bora (সজনে পাতার বড়া)
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 …
Continue reading Bottle Gourd Leaves Spread- Lau Patar Bhorrta (লাউ পাতার ভর্তা )
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)
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 (লাল শাক ভাজি)
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)
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 (টক আম ডাল )
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)
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)
Shingara is one of the most popular street food in Bangladesh. It is pronounced as Shing Gara, and it is kind of fried dumpling with crispy yet soft pastry crust with different types of fillings inside. Our neighboring country has something similar which is called Samosa, but in Bangladesh, Samosa or Samucha is different street …
Continue reading Fried Potato Dumpling – Shingara (সিঙ্গারা)
Halloween was just a week ago and at the same time, it took away bright colored autumn and brought gloomy cloudy days in Denmark. But so what, my days can still be brightened with colorful pumpkin from Halloween season. Today's recipe is special in lots of ways. First of all, this is a recipe from …
You might have eaten lentil soup or even lentil patty in a burger. But have you ever eater curry with lentil patty? Yes, today I will write a hearty, warm and delicious recipe of lentil patty curry. When you bored of lentil soup (daal) or stir fried veggies, you can make this fantastic combination of …
Continue reading Lentil Patty Curry – Daal Borar torkary (ডালবড়ার তরকারি)
Spiny gourd (Momordica dioica) as we Bangladeshis call it Kakrol, looks and taste very different than many other vegetables in Bangladesh. It is not bitter but taste like cucumber with texture. There's many recipes of Kakrol but today we are making the stuffed version. Jump to recipe Besides Kakrol itself, we need gram flour or …
Continue reading Stuffed Spiny Gourd – Pur Bhora Kakrol (পুর ভরা কাঁকরোল)
Here comes another recipe with watermelon rind! Previously I made bhaji with it but this daal turned out to be more delicious than bhaji! Jump to recipe This recipe needs a little bit more spices than usual daal, for example cumin powder, chili powder and cinnamon stick. I have used red lentils (Lens culinaris), but …
Continue reading Watermelon Rind Daal – Tormujer Khosa diye Daal (তরমুজের খোসা দিয়ে ডাল)
Do you know that Jack-fruit (Kathal - কাঁঠাল) is the national fruit of Bangladesh? To the westerners, it is relatively new fruit, compared to mango. Even though it is a fruit and eaten when ripe, we Bangladeshis cook green jack-fruit as a vegetable? And surprisingly it's texture is just like meat, so often it's called …
Continue reading Green Jack-fruit Curry – Echorer Torkari (এঁচোড়ের তরকারি)
I have been waiting to write this recipe ever since I started this blog-inventory! This is my the most favorite Bhorrta aka spread, because it is smokey, spicy and just delicious! The smokiness comes from charring aubergines in direct flame, which definitely I can't do in typical Danish household (thanks to flame less kitchen!). That's …
Continue reading Smokey Aubergine Spread – Begun Bhorrta (বেগুন ভর্তা)
Pumpkin season is on full on now, and there are lots of gorgeous pumpkins in the stores. However, pumpkin in Bangladesh are little sweeter than what I actually get here. I always wanted to make the classic Bangladeshi dish with pumpkin, its called Kumror Chchokka (কুমড়োর ছক্কা). I always read about the dish in many Bengali …
Continue reading Pumpkin with Chickpeas – Kumro Chchokka (কুমড়োর ছক্কা)
Vegan Bangla 