Kankrol often goes unnoticed in Bengali households, but Kankrol er pur bhaja can be a delightful and delicious side dish for lunch.
Bottle gourd and lentil dumplings have always had a close bond in traditional Bengali cuisine. However, this particular version of sukto is a delightful variation, making it one of the finest summer recipes.
We Bengalis consume Taro or Kochu in various forms, but when it comes to pure vegetarian or Niramish recipes, this version of Kochu recipe without onion and garlic never fails to leave a lasting impression.
When you crave a break from your usual non-vegetarian platter without sacrificing taste, this mochar ghonto recipe is the perfect savior. It's prepared without any onion and garlic, using minimal spices, so you can enjoy a flavorful meal while sticking to your preferences.
Bengalis have a special fondness for ending their meals with a "tok," often accompanied by papad. This particular dish, Begun Borir Ambol, offers a delightful twist to the types of tok commonly prepared in Bengali households.
Do you think rice and potol doesnot complement each other ? well, this traditional Bengali dish made of pointed gourd or parwal with fragrant short grained rice will make you fall for this delicious delight
Bengalis love having achaar with their regular bhat daal meals. Unlike most pickles where the ingredient is kept raw and then pickled, here the fruit is cut into small chunks and boiled and then made into a pickle.
Even those who don't particularly enjoy potol will find themselves falling for this combination of the pointed gourd with milk and spices. It's one of those smooth and creamy dishes that are absolute crowd pleasers.