Bengali Thali Recipe
About Bengali Thali Recipe:
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 Hr
- 37 Ingredients
Ingredients for Bengali Thali Recipe
- As required Eggplant poppyseed curry
- 1 piece Eggplant Diced big
- As required Mustard oil/ soya oil
- 1 onion paste
- 1 big diced tomato
- 1 tablespoon white poppyseed paste
- 1 tablespoon Yogurt
- As required Coriander leaves
- 1/2 tablespoon kalonji / Kala jeera
- 1 tablespoon Turmeric
- 1/2 tablespoon garam masala powder
- As required Salt
- 1 tablespoon Red chili powder for color
- 1 green chili
- As required Potatoes
- As required Ingredients for Roasted Moong Dal
- 1 cup Yellow Moong dal
- 2 cup Water
- As required Peas
- As required Green chili
- As required Ingredients For Tadka
- As required Ghee
- As required Cumin seed
- 1 tablespoon Cumin powder
- None Salt
- 1 tablespoon Turmeric
- As required Shredded coconut
- As required Ingredients for Methi and Moong dal ka vada
- 1 cup methi saag
- As required Diced Half onion
- 2 chopped green chili
- cup Half moong dal
- 2 teaspoon besan/gram flour
- 1 teaspoon Turmeric
- 1 teaspoon Kashmiri chili powder/normal chili powder
- teaspoon Half cumin powder and half tsp coriander powder
- As required mustard/any other cooking oil
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Bengali Thali Recipe
Eggplant poppyseed curry-dice the eggplant and then coat it with salt and turmeric powder.
Add mustard oil/soya oil to the frying pan and fry them until light golden brown.
Add the diced potato until they are golden brown in color.
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
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).
You cant leave the gas unattended even for a while.
7- add 2 cups of water and cover it. Wait until it is mushy.
Methi and moong dal ka pokoda-wash the fenugreek leaves(methi saag) properly and chop it moderately and also dice the half onion.
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.
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.
Now mix all the ingredients very well.
Eggplant poppy seed curry
In a hot pan take some mustard oil/soya oil to add kalonji(kala jeera), add the tomato pieces, and onion paste.
Fry them until the tomatoes are soft and onion becomes a lil brown color.
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.
Add 1tsp of poppy seed paste and mix it well.
At last, add 1tsp of yogurt and mix it well and keep adding some water to get a smooth consistency.
Add some chilis, then add the fried potato and give it a light mix and now you can add your fried eggplant.
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.
And your eggplant poppy seed curry is ready
Roasted moong dal-
Once the dal is mushy add some boiled green peas and green chili.
Now for the tadka, in a hot pan take 2 tsp of ghee, cumin seeds, cumin powder, coriander powder, and salt as per taste.
Turn off the gas and add the shredded coconut and mix it well.
You can also add sugar if you want to in the tadka.
Add the tadka to your dal and cook the dal till one boil.
And your super simple yet delicacy bengali moong dal is ready
Methi and moong dal ka pokada-
A pan or kadhai add the mustard/ any cooking oil and heat the oil very well in a medium flame.
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.