Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, traditional bengali mix vegetables. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Bengali Niramish Bhoger Labra Recipe, Bhoger Labra recipe with English subtitles. Nitto Ranna is a Bangladeshi cooking channel where we want to show how to cook different types of cooking with local ingredients by video blogging and. After the fast flying days of Durga Puja. the hangover still exists . come the preparations for Diwali.
Traditional Bengali Mix Vegetables is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Traditional Bengali Mix Vegetables is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook traditional bengali mix vegetables using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Traditional Bengali Mix Vegetables:
- Make ready mustard oil
- Take potato cut into long sliced
- Get panch poron
- Prepare carrot small cubes
- Take bitter gourd cut into long sliced
- Get chopped ginger
- Prepare sugar
- Take milk
- Take fennel seeds
- Take green chillies
- Get mustard paste
- Get poppy seed paste
- Prepare drumsticks cut into long slice
- Make ready ridge gourd cubed
- Prepare salt
How to make Bengali Style Labra Recipe - Mix Vegetable Sabzi. To begin making the Labra Recipe, clean, wash and cut vegetables as mentioned and collect them in a Once the vegetables are soft and mushy, sprinkle sugar and fresh coconut slices and give a quick mix again and turn off the flames. A complete guide to Traditional Bengali Cuisine. From Bengali fish to Bengali sweets, this is a mini encyclopaedia on Bengali food!
Instructions to make Traditional Bengali Mix Vegetables:
- Assemble Panch poron.
- Heat oil in a karahi & add panch poron.Fry all the veggies one by one.
- Now fry potato, bitter gourd, drumstick, ridge gourd and carrot one by one and set them aside. - Now add green chilli and chopped ginger in the oil and saute.
- Now add poppy seed paste and mustard paste in it and stir well, add sugar and salt.Now add all the fried vegetables and stir well.
- Then add the milk and fennel seed and stir well for 5 mints. - Now add ghee and switch off the flame. - Serve hot with rice.
Aloo-Potoler Torkari/Potato Parwal (left) and Paanch Meshali Chochori/Assorted Mixed Vegetables (right). Maacher maatha diye bhaja Moonger Dal/Fried Moong. Bengali cuisine is a culinary style from Bengal region in the eastern part of the Indian subcontinent. Let's take this short journey through traditional Bengal, with rich cultivating land, has traditionally been an agrarian society. The practice of multi-cropping is quite common in Bengal which has earned.
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