Usually, we use seasonings to spice up our vegetables, such as garam masala, cumin and coriander. We hardly experiment because we don't want the vegetable to get spoiled. But this is not the case because, in our country, every province has its customs related to food and beverage, making them distinct from all. This is why the taste of each state's thali is slightly different. So let us tell you today about the recipes made in Bengal. These commonly eaten vegetables like brinjal, parwal, and cauliflower are made in the mustard paste. Now you must be thinking, how would cauliflower (gobhi ki sabzi) taste in the mustard paste. How would vegetables like eggplant taste good? So let's explore them.
Eggplant In Mustard Paste
The most remarkable thing about Indian vegetarian dishes is that they can be cooked in many ways, and you will get a different taste in every recipe. The difference in these recipes is only because of their spices. Sarson brinjal is a creamy dish from the East of India full of flavour. It tastes just as fabulous as other Bengali recipes made with mustard and poppy seeds paste. The spicy taste of mustard works wonderfully in curries with vegetables.
Cauliflower In Mustard Paste
This is a very simple and quick cauliflower recipe made with minimal spices. The pungency and nutty flavour of mustard in cauliflower impart a distinct taste and aroma. The primary ingredients used in this recipe are mustard paste and green chillies, and in the end, it is sprinkled with ghee or butter. This recipe is usually served with rice and dal, but you can also serve it with roti or paratha if you want.
Parwal In Mustard Paste
Sarson parwal is prepared in the same way as mustard cauliflower. However, its taste will make you forget the rest of the recipes of parwal. To make sarson parwal first cut into long shapes and fry it well. Then cook it by adding potatoes, onions, mustard paste, coconut, spices, turmeric and salt. Fresh green chillies are essential in this recipe because their taste is incomplete without their aroma. So be ready to lick your fingers after tasting this delicious recipe.
Paneer With Mustard Paste
As soon we hear of Bengal, we remember fish, but do you know that paneer is also made in mustard here. This recipe is quite delicious and is cooked for fifteen minutes by adding curd, poppy seeds and green chillies to a spicy mustard paste. Later, this sarson paneer is served or eaten with rice.
Egg With Mustard Paste
How about transforming our simple spicy egg curry? This time you can make it in some new way by dipping eggs in the mustard paste. This is a creamy Bengali curry made from mustard seeds. This recipe requires poppy seeds and black or yellow mustard seeds, giving it a spicy, tangy taste.
Keep reading Slurrp to get more informative recipes.
