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Photo of Traditional Bengali Platter by Bethica Das at BetterButter

Traditional Bengali Platter

Bethica Das
50 minutes
Prep Time
90 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Traditional Bengali Platter RECIPE

A traditional Bengali platter is an elaborate affair with a very large spread. But here is a medium size menu with some traditional homemade delicacies. To start with we have Aloo Uchche Bhaja (Potato Bitter Gourd Fry), Begun Bhaja (Eggplant Fry), Panch Mishali (Mixed Vegetable Curry), Aam diye Tok Dal (Raw Mango Lentil Curry), Bhapa Shorshe Chingri (Steamed Mustard Prawns), Ilish Macher Jhaal - (Bengali Hilsa Fish Curry), Sweet Tomato Chutney and Chaler Payesh (Rice Kheer / Pudding). Its in our Bengali tradition I am back to memories when my Late Mom used to serve nicely decorated Bengali platter food during my annual visit to India. I really miss that now. Country.....UAE.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Main Dish

Ingredients Serving: 3

  1. A. aloo Uchche Bhaja (Potato Bitter Gourd Fry)
  2. 2 medium size Karela (Bitter Gourd), chopped finely
  3. 1 potato, chopped finely
  4. 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
  5. 1-2 whole dry red chilies, broken into two
  6. 2-3 tbsp. mustard oil
  7. 1/2 tsp. turmeric powder
  8. salt to taste
  9. 1 tsp. ghee or 1 tsp. kasundi / mustard paste (opt)
  10. B. Begun Bhaja (Eggplant Fry)
  11. 1 Large Eggplant
  12. 1/2 tsp. turmeric powder
  13. salt to taste
  14. mustard oil to deep fry
  15. C. Panch Mishali (Mixed Vegetable Curry)
  16. 1 cup each of eggplants, pumpkin, green papaya, radish & parwal (pointed gourd), cubed
  17. 8-10 vadi (dried lentil dumplings
  18. 2-3 tbsp. mustard oil
  19. 1 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds)
  20. 1" cinnamon stick
  21. 2-3 green cardamoms
  22. 4-5 cloves
  23. 1-2 green chilies, broken into half
  24. 1 bay leaf
  25. 1 tsp. ginger paste
  26. 1 tsp. turmeric Powder
  27. 1 tsp. coriander-cumin powder
  28. 1/2 tsp. garam masala powder
  29. salt to taste
  30. 1 tsp. ghee
  31. coriander leaves to garnish
  32. D. Aam diye Tok Dal (Raw mango Lentil Curry)
  33. 1/2 cup masoor dal (red lentil), soaked for 30 minutes
  34. 1 tbsp. mustard oil
  35. 1/2 tsp. mustard seeds
  36. 1-2 whole dry red chilies
  37. salt to taste
  38. 1/2 tsp. turmeric powder
  39. E. Bhapa Shorshe Chingri (Steamed mustard Prawns)
  40. 200 gms. prawns, cleaned
  41. 1/2 tsp. turmeric powder
  42. salt to taste
  43. 1/2 tsp. red chili powder
  44. 1 tbsp. yoghurt
  45. 1 tbsp. mustard oil
  46. 1-2 tbsp. fresh grated coconut
  47. 1-2 tbsp. kasundi / mustard paste
  48. 2 slit green chilies
  49. 1-2 tbsp. coriander leaves, chopped
  50. F. Ilish Maacher Jhaal - (Bengali Hilsa Fish Curry)
  51. 3 pieces of Hilsa fish, cleaned
  52. 2 tbsp. mustard oil to fry the fish
  53. 1/2 tsp. nigella seeds
  54. salt to taste
  55. 1/2 tsp. turmeric powder
  56. 1 tsp. Red chili powder
  57. 2-3 green chilies, slit
  58. 1 tsp. raw mustard oil
  59. 1 tsp. coriander leaves, chopped
  60. G. Sweet tomato Chutney -
  61. 3-4 tomatoes, chopped
  62. 2 tbsp. mustard oil
  63. 1/2 tsp. panch phoron
  64. 1-2 Bay leaves
  65. 1-2 dry red chilies
  66. 1 tsp. ginger, grated
  67. Pinch of salt
  68. 1/2 tsp. turmeric powder
  69. sugar to taste
  70. few chopped dry fruits (opt)
  71. 1/2 tsp. panch phoron powder
  72. H. Chaler Payesh (Rice Kheer / Pudding) -
  73. 1/4 cup small grained aromatic rice, soaked in water for 30 minutes
  74. 1 litre milk
  75. Pinch of salt
  76. 1 tsp. ghee
  77. 1-2 Bay leaves
  78. 2-3 green cardamoms, bruised
  79. 1/2 cup sugar or to taste
  80. 2 tsp. chopped nuts
  81. 1/4 tsp. cardamom powder
  82. 1 tsp. rose water
  83. I. Plain Steamed rice -
  84. 1 cup basmati rice, soaked for 30 minutes


  1. A. Aloo Uchche Bhaja (Potato Bitter Gourd Fry)
  2. Heat oil in a pan and temper with whole dry red chilies and panch phoron. After it stops spluttering, add the chopped karela, salt and turmeric powder. Stir fry on a low flame till done.
  3. When done, add the kasundi, if using, and stir well to combine. Serve with hot steamed rice. If not using kasundi, then treat yourself to some ghee.
  4. B. Begun Bhaja (Eggplant Fry)
  5. Cut the eggplants into 1/2" thick slices. Wash well and drain. Apply salt and turmeric powder and marinate for 10 minutes.
  6. Heat oil in a pan and fry them in batches on both sides till golden brown. Drain and serve as a side dish with khichdi / plain rice / veg. pulao / poori / paratha or chapatti.
  7. C. Panch Mishali (Mixed Vegetable Curry)
  8. Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with panch phoron, bay leaf, dry red chili, cinnamon, cardamoms and cloves.
  9. Saute for a few seconds. Then add the ginger paste and all the dry spices mixed with a little water. Saute till oil separates.
  10. Add all the chopped veggies and the fried vadis. Cover and cook on a low flame till the moisture evaporates.
  11. At this point if the veggies are not soft enough, add 1/2 - 1 cup water and continue to simmer, covered, till done. Add ghee and serve, garnished with coriander leaves.
  12. D. Aam diye Tok Dal (Raw Mango Lentil Curry)
  13. Pressure cook the dal in 1 cup water for 3-4 whistles. When cool, blend well with salt and turmeric powder.
  14. Heat oil and temper with red chilies and mustard seeds. After it stops spluttering, add the chopped mango pieces and saute till light brown.
  15. Add the boiled dal and simmer on low flame for 2-3 minutes. Add more water if you want a soup like consistency. Serve hot with steamed rice accompanied by fried potatoes strips.
  16. E. Bhapa Shorshe Chingri (Steamed Mustard Prawns)
  17. In a bowl, combine all the above mentioned ingredients and transfer to a steel container with a lid.
  18. Steam for 15 minutes. (If using pressure cooker do not put the went and steam for 5 minutes on high and then the remaining on a medium flame). Serve with plain steamed rice.
  19. F. Ilish Maacher Jhaal - (Bengali Hilsa Fish Curry)
  20. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes. Make a paste with the turmeric powder, red chili powder and 1/2 cup water. Keep aside.
  21. Heat 2 tbsp. oil and fry the fish pieces slightly on both sides. Drain and keep aside. Temper the same oil with kalonji. Saute for a few seconds. Add the paste and salt. Bring it to a boil.
  22. Add the fried fish pieces and green chilies. Simmer on a medium flame for 2 minutes. Add the raw mustard oil and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice.
  23. G. Sweet Tomato Chutney - Heat oil in a pan. Temper with panch phoron, dry red chilies and bay leaves. Add the ginger and saute for a few seconds.
  24. Add the tomatoes and continue to stir fry on a low flame till it is mashed. Add the salt, sugar and the dry fruits.
  25. Mix well and cook, covered till it turns thick. Add the panch phoron powder and switch off the flame. Give it a stir and serve.
  26. H. Chaler Payesh (Rice Kheer / Pudding) - Heat ghee in a pan. Add the bay leaves and cardamoms. Pour in the milk. Bring it to a boil and add the rice. Continue to simmer on a low flame till it becomes soft.
  27. Add the salt, chopped nuts and sugar and give it a stir. Continue to simmer till it turns slightly thick and you get the right consistency.
  28. Switch off the flame and add the cardamom powder and rose water. Mix well and serve at room temperature or chilled.
  29. I. Plain Steamed Rice - Pressure cook the rice in 1 & 1/2 cups water for one whistle. Alternatively cook in an open saucepan in sufficient water till done. Drain and serve.

Reviews (1)  

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Payal Singh
Payal Singh   May-29-2018

A perfect thali.

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