I am sharing a special Bengali dinner recipe thali of Eggplant Poppyseed Curry, Roasted Moong Dal, methi and moong daal ka vada, and roti/rice as per your need.
1 teaspoon Kashmiri chili powder/normal chili powder
teaspoon Half cumin powder and half tsp coriander powder
mustard/any other cooking oil
Directions : Bengali Thali Recipe
STEP 1.Eggplant poppyseed curry-dice the eggplant and then coat it with salt and turmeric powder.
STEP 2.Add mustard oil/soya oil to the frying pan and fry them until light golden brown.
STEP 3.Add the diced potato until they are golden brown in color.
STEP 4.To make a smooth paste of poppy seeds, soak them in water for half an hour and then blend it in a mixture adding a little bit of water
step 5
STEP 1.Roasted moong er dal- wash around 1 cup of moong dal. Let it dry and then roast it in a very low flame (you need to have a little patience while roosting).
step 6
STEP 1.You cant leave the gas unattended even for a while.
STEP 5.7- add 2 cups of water and cover it. Wait until it is mushy.
step 8
STEP 1.Methi and moong dal ka pokoda-wash the fenugreek leaves(methi saag) properly and chop it moderately and also dice the half onion.
step 9
STEP 1.Soak the half cup of moong dal for 30 mins to 1 hour and then grind and make a smooth paste of the moong dal.
STEP 6.Now in a bowl add the fenugreek leave(methi saag), the diced onion, chopped chili, paste of the moong dal, 2tsp gram flour(besan),1tsp turmeric. 1 tsp kashmiri chili powder, half tsp cumin powder, half tsp coriander powder, and salt to taste.
STEP 7.Now mix all the ingredients very well.
STEP 8.Eggplant poppy seed curry
STEP 9.In a hot pan take some mustard oil/soya oil to add kalonji(kala jeera), add the tomato pieces, and onion paste.
STEP 10.Fry them until the tomatoes are soft and onion becomes a lil brown color.
STEP 11.When it’s done add a lil water and in species, we will be adding turmeric powder, garam masala powder, chili powder, coriander powder, and salt to taste.
STEP 12.Add 1tsp of poppy seed paste and mix it well.
STEP 13.At last, add 1tsp of yogurt and mix it well and keep adding some water to get a smooth consistency.
STEP 14.Add some chilis, then add the fried potato and give it a light mix and now you can add your fried eggplant.
STEP 15.Mix it very gently, we don’t want the eggplant to broken and wait for the curry to get mushy, and garnish it with some coriander leaves.
STEP 16.And your eggplant poppy seed curry is ready
STEP 17.Roasted moong dal-
STEP 18.Once the dal is mushy add some boiled green peas and green chili.
STEP 19.Now for the tadka, in a hot pan take 2 tsp of ghee, cumin seeds, cumin powder, coriander powder, and salt as per taste.
STEP 20.Turn off the gas and add the shredded coconut and mix it well.
STEP 21.You can also add sugar if you want to in the tadka.
STEP 22.Add the tadka to your dal and cook the dal till one boil.
STEP 23.And your super simple yet delicacy bengali moong dal is ready
STEP 24.Methi and moong dal ka pokada-
STEP 25.A pan or kadhai add the mustard/ any cooking oil and heat the oil very well in a medium flame.
STEP 26.The thick paste of all the ingredients is now ready and in the hot oil take a small portion of the mixture and put it in a pakoda shape in the hot oil.
Nutrition value
1034
calories per serving
13 g Fat69 g Protein154 g Carbs59 g FiberOther
Current Totals
13 g Fat
69 g Protein
154 g Carbs
59 g Fiber
MacroNutrients
Carbs
154 g
Protein
69 g
Fiber
59 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
838 mg
Iron
43 mg
Vitamin A
16877 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
9 mg
Vitamin B6
2 mg
Vitamin B9
491 mcg
Vitamin B12
0 mcg
Vitamin C
189 mg
Vitamin E
5 mg
Copper
3 mcg
Magnesium
773 mg
Manganese
8 mg
Phosphorus
1261 mg
Selenium
119 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment