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Monday, January 18, 2016

The Veggie Platter

I'd call it a veggie Bengali thali, but we don't say thali in Bengali :D Also, the karela recipe isn't exactly Bengali. So basically you can call this whatever you like.

Stuffed karela (bitter gourd) with begun bhaja (pan-fried aubergine/eggplant) and of course, the rice and alu posto. The recipe for alu posto is up under "The Bengali" last December.

Begun Bhaja

Pretty simple. Get a fat eggplant and slice in half vertically. Cut slices almost an inch thick and coat in salt and turmeric. Pan fry in mustard oil till cooked.

Stuffed karela

Slice long pieces of karela. Take out the seed bit. Rub with salt to reduce the bitterness a little, and let it sit for 20 minutes before washing. Meanwhile saute chopped onions, ginger and garlic in a little oil with cumin seeds,and add salt, turmeric, coriander powder, cumin powder and a tiny bit of amchur (substitute with achar masala if you want). Take the entire cooked mixture and grind. Stuff each washed karela piece with this mixture and pan fry together for a bit before serving.

Serve with alu posto and rice :)