#SC4A delicious veg curry made with green jackfruit. This is one of my all-time favorite veggie curries that my mom used to make during summertime when the green jack fruit was available in the market. Bengali Style Raw Jackfruit Curry Recipe is absolutely lip-smacking. It is a veggie version of Kasa mangsho(Mutton Curry).

#goldenapron post-426.3.19Raw jackfruit curry is a tasty vegetarian dish which can be cooked with coconut or prepared just like mutton with onion,ginger and garlic.Cutting procedure is a bit sticky affair.We have to smear little mustard oil in our hands and on the knife before cutting it as there is thick white sticky gum like liquid which comes out after cutting the jackfruit.

#ES - This is a vegetarian version of the very popular Bengali / Bangladesh style Mutton / Chicken Rezala. So I made use of Echore (Raw / Green Jackfruit), which is a perfect meat substitute to make this yummy dish. The spices remain very much the same. This recipe calls for a gravy with a slightly thicker consistency. With a nice aroma coming from the rose / kewra water and the creamy texture from the use of milk and cream, this makes it a sure shahi dish. I skipped the traditional use of cashew nuts and yoghurt. It is mildly spiced, mostly coming from the ground green chilies. Enjoy it with naan, paratha, roomali roti, rice, pulao, etc.

#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat. It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.

This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So follow a step by step method with photos to prepare it.

"Young Jackfruit Curry with Sour Vegetables" Young jackfruit has a sticky sap. In the local dialect, something sticky is called "tang," like a gecko's sticky feet. Eating jackfruit curry makes your bottom sticky—just kidding! When you cut young jackfruit, it releases sticky sap. The sour vegetable curry is my own creation. Besides the sourness from fermented pork, it includes lime juice and sometimes cherry tomatoes, creating a triple sour punch. Eat until your bottom puckers, haha.Jackfruit curry is traditionally eaten on April 16th, the Thai New Year, because "jackfruit" symbolizes support and prosperity, marking the year's start with a dish of good fortune. Whether you make jackfruit curry or salad, it's up to you, but most people make curry. In large families like mine, we survey who will make what to avoid duplicates and share the dishes. My aunt's house likes jackfruit curry with buffalo meat, while my uncle's house prefers pork ribs. If you're too lazy to cook, you can ask for a bowl from another house, or the host might distribute it, like a "pay it forward" gesture.Making jackfruit curry isn't hard; the challenge is the young jackfruit. If you pick one that's too ripe or unripe, it won't taste good. The curry can vary; some families fry the curry paste with oil, while others prefer a clear broth. Even chopping the jackfruit has its nuances, depending on personal preference.When cooking in large pots, cooks often debate whether to fry the paste or not, or how to chop the jackfruit. As someone who just eats, I say, "Whatever you decide, it's all delicious!"Thanks to the Chomdok family and P'Tiw (again) for helping create this jackfruit curry image.

#goldenapron #post_14Kankar Jhal , a Bengali Style Crab Curry which is easy to make and therefore is perfect for your weekday Lunch . Serve Bengali Style Crab Curry along with Steamed Rice for a weekday Lunch or Dinner .

#greenveg - This is spring onion cooked in a traditional Bengali homemade style with some sweet potatoes and eggplants. Cooked in mustard oil, this delicious curry goes perfectly well as a side dish with chapatis. It can also be had with plain steamed rice. For some crunchy effect to the dish, fried vadi / dried lentil dumplings can be crushed and added to the end product.

#ws3 - Raw Pumpkin is quite a favorite veggie among most of the Bong crowd. This is a very easy and a simple stir fry recipe that is simply awesome. I cooked in mustard oil for an authentic flavor. However, do not forget to drizzle a little bit of extra raw mustard oil to the end product for that extra zing. For some variation, you can add potatoes, bori (dried lentil dumplings), boiled black chickpeas or some prawns for a non-veg. version. It goes absolutely well with hot steamed rice, chapatti or luchi (poori) for a great comfort food.

It is that time of the year where I fast for Maasi Magam which means I don't drink or eat from dawn to dusk - which leaves me with technically one meal a day, and that meal has to be vegetarian.I then researched to see what is best for me to consume and I have settled for Mung Beans. Mung beans, can be a nutritious part of a weight loss diet as it provides protein and fiber, the two satiating nutrients that can help control hunger. I've opted to give it a shot and made a big batch to last me for at least 5 days.

Love this soup! use vegetable broth if you'd like it to be vegetarian.

Today marks the beginning of bengali new year day so tried doing a traditional recipe which is done in every household of bengal.#bananaflower#curry#indian