As a part of my love for regional Indian cuisine, I’ve decided that once a week, dinner will be from any region other than our own. This week, we are enjoying some homely vegetarian Bengali meals from the chapter Bangla Ranna of The Calcutta Cookbook
Bengali menu for tonight
- Piaj koli, alu piaj o tomator tarkari (Onion sprouts with potatoes, onions and tomatoes)
- Masoor Dal
Both these recipes are from The Calcutta Cookbook – A Treasury of recipes from pavement to palace, written by Minakshi Das Gupta, Bunny Gupta and Jaya Chaliha. And the special part about both these recipes, is that they have no masalas, spice powders letting the inherent taste of the ingredients come through strongly. More details on The Calcutta Cookbook, here.
For once, I followed both recipes to the T and was very happy with the result. As I type this, DH is relishing every little morsel. I ate up earlier to stick to my 8.30 pm deadline for dinner. I hope it is alright to reproduce the recipes from the book here
The tarkari (vegetable) recipe is one of the rare ones that feature spring onions in a starring role. I have blogged about this spring onion curry earlier on, which is a modified version of a maharashtrian zunka. I have also tried the spring onion zunka inspried by the cabbage zunka from Nupur’s One Hot Stove. In the markets here, we get 3-4 thick bunches of spring onions for Rs.10 which makes it difficult to just use them as a garnish. Such recipes that feature spring onion as one of the main ingredients, make sure they can be put to good use.
From The Calcutta Cookbook
Piaj Koli, Alu Piaj O Tomator Tarkari
[Spring onions with potatoes, onions and tomatoes in a dry curry]