Name: Traditional Bengali Platter recipe by Bethica Das at BetterButter
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Yield: 3
Ingredients: A. Aloo Uchche Bhaja (Potato Bitter Gourd Fry); 2 medium size Karela (Bitter Gourd), chopped finely; 1 potato, chopped finely; 1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds); 1-2 whole dry red chilies, broken into two; 2-3 tbsp. mustard oil; 1/2 tsp. turmeric powder; Salt to taste; 1 tsp. ghee or 1 tsp. kasundi / mustard paste (opt); B. Begun Bhaja (Eggplant Fry); 1 Large Eggplant; 1/2 tsp. turmeric powder; Salt to taste; mustard oil to deep fry; C. Panch Mishali (Mixed Vegetable Curry); 1 cup each of eggplants, pumpkin, green papaya, radish & parwal (pointed gourd), cubed; 8-10 vadi (dried lentil dumplings; 2-3 tbsp. mustard oil; 1 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds); 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 green chilies, broken into half; 1 bay leaf; 1 tsp. ginger paste; 1 tsp. Turmeric Powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; Salt to taste; 1 tsp. ghee

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.

Ingredients Serving: 3

A. Aloo Uchche Bhaja (Potato Bitter Gourd Fry)
2 medium size Karela (Bitter Gourd), chopped finely
1 potato, chopped finely
1 tsp. panch phoron (equal quantity of fennel, cumin, mustard, fenugreek and nigella (kalonji) seeds)
1-2 whole dry red chilies, broken into two
2-3 tbsp. mustard oil
1/2 tsp. turmeric powder
Salt to taste
1 tsp. ghee or 1 tsp. kasundi / mustard paste (opt)
B. Begun Bhaja (Eggplant Fry)
1 Large Eggplant
1/2 tsp. turmeric powder
Salt to taste
mustard oil to deep fry
C. Panch Mishali (Mixed Vegetable Curry)
1 cup each of eggplants, pumpkin, green papaya, radish & parwal (pointed gourd), cubed
8-10 vadi (dried lentil dumplings
2-3 tbsp. mustard oil
1 tsp. panch phoron (equal quantity of fennel, fenugreek, cumin, mustard & nigella seeds)
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1-2 green chilies, broken into half
1 bay leaf
1 tsp. ginger paste
1 tsp. Turmeric Powder
1 tsp. coriander-cumin powder
1/2 tsp. garam masala powder
Salt to taste
1 tsp. ghee
Coriander leaves to garnish
D. Aam diye Tok Dal (Raw Mango Lentil Curry)
1/2 cup masoor dal (red lentil), soaked for 30 minutes
1 tbsp. mustard oil
1/2 tsp. mustard seeds
1-2 whole dry red chilies
Salt to taste
1/2 tsp. turmeric powder
E. Bhapa Shorshe Chingri (Steamed Mustard Prawns)
200 gms. prawns, cleaned
1/2 tsp. turmeric powder
Salt to taste
1/2 tsp. red chili powder
1 tbsp. Yoghurt
1 tbsp. mustard oil
1-2 tbsp. fresh grated coconut
1-2 tbsp. kasundi / mustard paste
2 slit green chilies
1-2 tbsp. coriander leaves, chopped
F. Ilish Maacher Jhaal - (Bengali Hilsa Fish Curry)
3 pieces of Hilsa fish, cleaned
2 tbsp. mustard oil to fry the fish
1/2 tsp. nigella seeds
Salt to taste
1/2 tsp. turmeric powder
1 tsp. Red chili powder
2-3 green chilies, slit
1 tsp. raw mustard oil
1 tsp. coriander leaves, chopped
G. Sweet Tomato Chutney -
3-4 tomatoes, chopped
2 tbsp. mustard oil
1/2 tsp. panch phoron
1-2 Bay leaves
1-2 dry red chilies
1 tsp. ginger, grated
Pinch of salt
1/2 tsp. turmeric powder
Sugar to taste
few chopped dry fruits (opt)
1/2 tsp. panch phoron powder
H. Chaler Payesh (Rice Kheer / Pudding) -
1/4 cup small grained aromatic rice, soaked in water for 30 minutes
1 litre milk
Pinch of salt
1 tsp. ghee
1-2 Bay leaves
2-3 green cardamoms, bruised
1/2 cup sugar or to taste
2 tsp. chopped nuts
1/4 tsp. Cardamom powder
1 tsp. rose water
I. Plain Steamed Rice -
1 cup basmati rice, soaked for 30 minutes

Instructions

A. Aloo Uchche Bhaja (Potato Bitter Gourd Fry)
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.
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.
B. Begun Bhaja (Eggplant Fry)
Cut the eggplants into 1/2" thick slices. Wash well and drain. Apply salt and turmeric powder and marinate for 10 minutes.
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.
C. Panch Mishali (Mixed Vegetable Curry)
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.
Saute for a few seconds. Then add the ginger paste and all the dry spices mixed with a little water. Saute till oil separates.
Add all the chopped veggies and the fried vadis. Cover and cook on a low flame till the moisture evaporates.
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.
D. Aam diye Tok Dal (Raw Mango Lentil Curry)
Pressure cook the dal in 1 cup water for 3-4 whistles. When cool, blend well with salt and turmeric powder.
Heat oil and temper with red chilies and mustard seeds. After it stops spluttering, add the chopped mango pieces and saute till light brown.
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.
E. Bhapa Shorshe Chingri (Steamed Mustard Prawns)
In a bowl, combine all the above mentioned ingredients and transfer to a steel container with a lid.
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.
F. Ilish Maacher Jhaal - (Bengali Hilsa Fish Curry)
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.
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.
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.
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.
Add the tomatoes and continue to stir fry on a low flame till it is mashed. Add the salt, sugar and the dry fruits.
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.
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.
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.
Switch off the flame and add the cardamom powder and rose water. Mix well and serve at room temperature or chilled.
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.

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