Easy to try vegan Bengali recipes
World Vegan Day is an annual event celebrated by vegans from around the world every November 1st. Chef Ananya Banerjee shares some recipes to try to take it into account ...
Assortment of raw vegetables cut into medium pieces (vegetables can consist of bitter gourd, red squash, raw banana, potato, beans, eggplant, thighs) - 2 cups
Mustard oil - 3 tablespoons
Bodis (vadis) - handful Mustard seeds - 1 tablespoon
Poppy seeds - 2 tablespoons
Bay leaves - 1 or 2
Panch phoron - 1 teaspoon
Salt to taste
Milk - ½ cup
Sugar - 1 teaspoon
Ghee - 1 teaspoon
Toasted and dried dry panch phoron -1 teaspoon
Water - 1 cup
Heat a tablespoon of mustard oil in a nonstick skillet. Fry the bodis in gentle heat until golden brown. Drain and reserve. Cut the mustard seeds and poppy seeds until you get a fine paste.
Heat the remaining mustard oil in the same pan. Add the bay leaves and panch phoron and sauté until the spices sprinkle. Add all the vegetables and saute well. Add the bodis again in the pan. Add salt and a cup of water. Add mustard and poppy paste, milk and sugar and mix well.
Cover and cook until vegetables are tender. Pour ghee over. Sprinkle roasted panch phoron powder and serve hot with steamed rice.
Bauk Phool (Agati Flower) Bhaja
Bauk Phool (Agati flower)
Baking soda, a pinch
Sunflower oil for frying
Salt to taste
Remove the flower tentacle that is inside the Bauk group and then gently wash it. In a bowl, take kisses, turmeric powder, kalonji (if you are using it), baking soda and salt. Mix well and then add water to make a thick dough. Heat oil in a pan. Cover each Bauk group with the dough. Fry until golden brown. Remove and drain excess oil. Serve hot.