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Bengali Recipe
Curries
Curries make an important part of most of Bengali or Indian meals. An essential combination of vegetables and spices, curries are enjoyed for its various flavours.
Some wonderful Bengali and Indian curry recipes to bring variations in your daily meals.
 
Labra
Ingredients:
Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato) Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces. Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and sugar to taste.Oil- 2 tablespoon Fried and finely grounded cumin seeds.
Steps:
Heat the oil in a pan and fry the panch -phoron in low flame.Add the vegetables and fry.Add salt and sugar and keep frying in medium heat till the vegetables are cooked.Add water if necessary.Cover and let it simmer.Sprinkle cumin powder and remove from heat.
Alurdum
Ingredients:
500 gms small sized potatoes, 1/2 tbl spoon mustard, 2 twigs kurry leaves, 50 gms tamarind , 4-5 green chillies, salt according to taste, 1 tbl spoon ginger paste, 1 tbl spoon sugar, 3-4 tbl spoon refined oil, Boil potatoes and peel them.

Steps:
Soak tamarind in a cup of water for 10 mins.and strain the juice.
Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
Then add the boiled potatoes & fry for a minute or two.
Then add chillies, sugar & salt & add tamarind juice.
Stir & serve hot with luchi.

 
Lau Sukto
Ingredients:
Lau - 500 gms, Mustard paste-100 gms, Ginger paste 1 tbls, Sugar - 1 tbls, Panch Phoron (fried andgrinded)-1/2 tbls, Mustard seeds - 1/2 tbls, Mustard oil - 4 tbls, Polta leaves or bitter gourd - 2, Bori (kolai dal)- 6

Steps:
Chop 500gms of Lau into small pieces. Heat the oil in the fry pan and add panch phoron. Add chopped lau and fry for sometime. Add salt and turmeric, close lid of the pan and cook. Add polta leaves or bitter gourd and bori when the lau is almost cooked and cook for sometime. Season it with panch phoron powder and serve hot with rice.
 
 
 
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