health
Spiced pumpkin and tamarind eggplant: cosy Bengali recipes from Kishwar Chowdhury
Melbourne MasterChef alumn and author shares two vegetable-focused, winter-friendly Bengali recipes: one with bhaja, another with begun
TL;DR
- Kishwar Chowdhury shares two Bengali recipes: Mishti kumra bhaja and Achari begun.
- Mishti kumra bhaja features pumpkin cooked with nigella seeds, onion, garlic, turmeric, and green chillies.
- Achari begun is a tangy and spicy eggplant dish inspired by Bengali pickles, utilizing a pickling spice blend.
- The eggplant recipe involves a two-step cooking process: initial cooking until silky, followed by soaking in a spiced sauce.
- Paanch phoron, a five-seed Bengali spice blend (fennel, cumin, mustard, nigella, fenugreek), is explained and used in the Achari begun.
- The recipes emphasize the Bengali culinary principle of using a single spice to accentuate produce.