Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Posts Tagged ‘tarkari’

Chichingar Tarkari/Snake Gourd Curry

Posted by Sudeshna on January 23, 2009

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Snake gourd to me is a very peculiar type of vegetable. Its white and green stripes and more than 2 feet in length, it really looks quite similar to the reptile from which it has taken its name.

Flickr)

Snake gourds on sale (Courtesy: Flickr)

Serves 2

Ingredients:

Chichingha (Snake gourd):  200gms

Peyaj(Onion): 1 medium, fiely chopped lengthwise

Ginger paste (Ada bata): 1/2 teaspoon

Turmeric powder (Halud guro): 1/4 teaspoon

Mustard oil (Sarser tel): 1 tablespoon

Kancha Lanka (Green chilli): 1

chichingha_raw

Preparation:

  • Cut the snake gourd lengthwise into two equal halves.
  • Chop the halves into thin semi circles and remove the seeds if any.
  • Heat the oil in a wok
  • As the oil becomes piping hot throw in the onions, saute for 30 seconds
  • Add ginger paste, turmeric powder and season with salt.
  • Toss a few times so that the spices get mixed with the vegetable
  • As the vegetables start drying add 1/2 a cup of water and cook for 5 minutes under cover
  • Remove the lid and add water if necessary within those 5 minutes
  • When the snake gour becomes tender take it out of flame

chichingha_cooked

Snake gourd curry is a good side dish for rice and roti both. The cooking time may vary depending on the age of the vegetable.

Look for more updates here till then Happy Cooking and Happy Eating.

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Kumro Alur Tarkari

Posted by Sudeshna on November 20, 2008

We’ve moved to own domain name – bengalicuisine.net. You can follow me on Twitter, visit my Flickr photostream.

Bengalis have a tendency of putting potato in any kind of recipe. It feels as if potatoes are an integral part of all the recipes. You can guess from the average health of all Bengalis, barring some exceptions, generally every Bengali signifies that potato look, a little more fats here and there. I too am not an exception. I like to add potatoes in different curries, though because of peer pressure the quantity has reduced with the passage of time.

Everyday after coming back from office, it’s always a pain staking job to think what to cook for dinner. Last night I was only left out with a piece of pumpkin and some potatoes. In my flat I don’t have a mixer grinder so couldn’t think of experimenting any other curries with that pumpkin. I took to cooking a simple potato pumpkin curry.

This preparation uses a masala that is a widely used spice in Bengali cuisine. As the name suggests (“Five Spices”), panch phoron is a combination of 5 spices, namely mustard seeds (sarse), fennel (mouri), nigella (kalo jeera), cumin (jeera) and fenugreek seeds (methi), you canknow more at Wiki.

kumror-tarkari-panch-phoron

Serves 2

Ingredients:

  • Pumpkin (Kumro): 100gms
  • Potato (Alu): 2 medium sizes
  • Onion (Peyaj): 1 small
  • Green chili (Kacha Lanka): 2
  • Turmeric powder (Halud Guro): ½ teaspoon
  • Mustard oil (Sarser Tel): 1 teaspoon
  • Salt to taste

kumror-tarkari-ingredients

Preparation:

  • Heat the oil in a wok
  • Sauté the onions in the heated oil and throw in the panch phoron
  • Stir for 30 seconds before adding the vegetables
  • Put in turmeric powder, salt and the chilies
  • Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
  • As the vegetables get cooked properly, take out from flame and serve with roti, paratha or rice

kumror-tarkari-ready1

Check for more updates on this blog, till then Happy Cooking and Happy Eating

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Posted in Niramis(Vegetarian), potato, Side dish | Tagged: , , , , , , , | 4 Comments »