During the early months of Summer, the tree was loaded with so many fruits, some were harvested when they were still young and unripe to make enchor chingridalna and our neighbours would make some most delicious katthal ka achaar that I ever had
PrawnButter Masala~ spoil yourself with this recipe. So, I thought why not go with the Bengal -Bengali theme & opt for a quick,delicious authentic recipe of machher Kalia
You can devour them as a snack or make a currywith scented cumin-ginger paste which is a very flavourful combination of two ingredients and it becomes a backbone of many Bengali vegetarian dishes as we do not use onion and garlic with our vegetables
Summer Vegetables have flooded the market and along with beetroot, there is ridgegourdeverywhere. As the name suggests, the ridgegourd is almost mashed and incorporated with the dal
Today's recipe is a different from the ones i posted earlier like Egg Masala Curry for Biryani,Chapathi,Pulao , Egg Roast Recipe , Egg pulusu , Munaga kaaya Tomato Kura with Eggs and a Simple and Quick Egg Masala without onions
Like any other cuisine, Bengali cuisine has also different styles of cooking withdifferent names, like dalna, charchari, chhenchki, Ghanto, jhol, jhal, kalia, Dam amd many many more
"Fragrant with notes of cinnamon, cloves, cardamom, this curry gets its pungent heat from black peppers and has the signature flavour and aroma that comes from roasted dry fenugreek leaves
So, when gravy is nicely coated with veges and prawns, add grounded garam masala powder and ghee. First pic is from pic is borrowed from my dear friend Prema's Blog, Prema's Culinary Now to the recipe, this dalna I made it with elephant foot yam(in Bengali, we call it OL) and medium sized prawn
I have already posted one kanji curryrecipe before in which we add bottle gourd and brinjals. We also make a awesome chilly fry with shrimps with the most bitter vegetable which is bittergourd but the chilly fry taste simply wow and all those who hate eating bittergourdotherwise fall in love with it eating this
D Serve the thuvaiyal/chutney with steamed rice and rasam, lime rice or chapatis. what with the peels. Let it all cool down and then grind to a thick paste adding required water
In a separate pan(Without keeping it in the stove) mix the tamarind paste, along with tomatoes, green chillies and the grinded paste withwater(howmuchever you want for the gravy) and keep in the stove and let it boil until the prawns bakes well and all the masala smell goes off completely
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