Bengali curry- Rosha/Bengali vegetable Stew

Name: Bengali curry- Rosha/Bengali vegetable Stew
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 Potato - medium size (peeled and cut into long pieces); 1 Carrot,(peeled and cut into long pieces); 4 smalll Brinjal (cut into 4 pieces lengthwise); 2 Tomato (cut lengthwise); 1/4 cup Bathua leaves; 8-9 Bari (moong dal bari); 2 tbsp Mustard oil; pinch Asafoetida; 1/2 tsp Punch foran; 1 Green chilli cut lengthwise; 1/2 tsp Ginger (grated); 1/2 tsp Turmeric powder; 1/2 tsp Coriander powder; 1/2 tsp Cumin powder,; 1 tsp Salt; 1/2 inch pc Jaggery

Kalpana Rai @cook_26263526

Ghaziabad

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Rosha is a traditional Bengali vegetable stew cooked with winter vegetables and dal bari in spices.The taste of this vegetable stew depends on the selection of vegetables and the type of bore used.I have used potato,carrot,brinjal,tomato and bathua leaves.The Bari is made of moong dal.So it is very flavourful and nutritious.

Kalpana Rai @cook_26263526

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Ingredients

30min.

2 people

2Potato - medium size (peeled and cut into long pieces)
1Carrot,(peeled and cut into long pieces)
4smalll Brinjal (cut into 4 pieces lengthwise)
2Tomato (cut lengthwise)
1/4 cupBathua leaves
8-9Bari (moong dal bari)
2 tbspMustard oil
pinchAsafoetida
1/2 tspPunch foran
1Green chilli cut lengthwise
1/2 tspGinger (grated)
1/2 tspTurmeric powder
1/2 tspCoriander powder
1/2 tspCumin powder,
1 tspSalt
1/2 inchpc Jaggery

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Steps

30min.

1

Heat oil in a karahi,fry bore until golden brown.Dip it in the water. Add asafoetida and panch foran.Saute.Add potato,carrot and brinjal pieces.Cook.for 5 min.
2

Mix cumin powder, coriander powder and salt.Cook it for another 2-3 min.Now add green chilli and ginger, turmeric powder, tomato and bathua leaves.
3

Boil 21/2 cup water in a pan. Add this water into vegetables.Add dal bari and mix.Cover and cook for 5 min.
4

Your delicious Rosha is ready to serve.Serve it hot with rice or roti.

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Kalpana Rai @cook_26263526

on December 01, 2022 10:57

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.