Bengali Thali Recipe

step 1

• STEP 1.Eggplant poppyseed curry-dice the eggplant and then coat it with salt and turmeric powder.

step 2

• STEP 2.Add mustard oil/soya oil to the frying pan and fry them until light golden brown.

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• STEP 3.Add the diced potato until they are golden brown in color.

step 4

• 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.

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• 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.

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• 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.

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• STEP 7.Now mix all the ingredients very well.

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• STEP 8.Eggplant poppy seed curry

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• STEP 9.In a hot pan take some mustard oil/soya oil to add kalonji(kala jeera), add the tomato pieces, and onion paste.

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• STEP 10.Fry them until the tomatoes are soft and onion becomes a lil brown color.

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• 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.

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• STEP 12.Add 1tsp of poppy seed paste and mix it well.

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• STEP 13.At last, add 1tsp of yogurt and mix it well and keep adding some water to get a smooth consistency.

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• STEP 14.Add some chilis, then add the fried potato and give it a light mix and now you can add your fried eggplant.

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• 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.

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• STEP 16.And your eggplant poppy seed curry is ready

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• STEP 17.Roasted moong dal-

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• STEP 18.Once the dal is mushy add some boiled green peas and green chili.

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• 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.

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• STEP 20.Turn off the gas and add the shredded coconut and mix it well.

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• STEP 21.You can also add sugar if you want to in the tadka.

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• STEP 22.Add the tadka to your dal and cook the dal till one boil.

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• STEP 23.And your super simple yet delicacy bengali moong dal is ready

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• STEP 24.Methi and moong dal ka pokada-

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• STEP 25.A pan or kadhai add the mustard/ any cooking oil and heat the oil very well in a medium flame.

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• 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.