Monday, February 23, 2009

Two Bengali Yummy fry recipe

1. Lau-er Khosa Bhaja (The skin of White Gourd Fry)
As you all know, a lot of nutrients are stored in the skin or first layer of all vegetables or fruits. So this fry is made from the skin of white gourd. I'm sure not all the vegetable skin won't taste good. But, this fry is so yummy, you'll want it more and more...can have this as a side dish with dal-chawal (lentil and rice). My mom, whenever she made any white gourd curry, she won't throw the skin of it and made this delicious fry. In Bengali cuisine, there is one dish which is made of all sorts of vegetable skins together and steamed with mustard paste(named Bati Charchari), it tastes yummy, too.

Ingredients :
Skin of white gourd : 1 Cup
Mustard seeds : 1/2 tsp.
Dry red chilli : 1 (break into 2)
Turmeric powder : 1/2 tsp.
Chilli powder : 1/2 tsp.
Salt to taste
Oil : 1 tbsp.

Method :
  • Do not peel the skin. Use a sharp knife to cut the skin of white gourd. When cutting, peel the skin with little flesh with it to taste the fries good. If you just peel the skin, it won't taste good.
  • After you get the skins, cut in a thin long pieces shown in the picture.

  • Heat oil in a pan, temper with dry red chilli first, when it turns dark, add mustard seeds. When it starts spluttering, add the veges. Put little salt to taste and turmeric and chilli powder over it.
  • Lower the heat to medium and fry until the veges are tender and they turn crispy(in bengali, we call kurkure) .
Obviously, serve them hot, hot , hot & enjoy...................

2. Palong-saag Bhaja posto diye (Spinach & green veg. fry w/poppy seed)

This is my grand mother's recipe. This fry also absolutely taste great with dal-chawal(lentil and rice) or as a starter with rice. I made little variation adding some more green vegetables with spinach and the interesting ingredient in this fry recipe, i.e. poppy seed. The fried flavour of poppy seed makes this dish taste so yummy.

Ingredients :

Spinach : few stalks
Green beans : 1/2 cup
Broccoli florets : 1/2 cup
Green peas : 1/2 cup
Dry Red chilli : 1(break into 2)
Poppy Seeds : 1 tbsp.
Turmeric powder : 1/2 tsp.
Green chilli : 1 (chopped)
Salt to taste
Oil : 2 tbsp.

Method :

  • Wash all the vegetables and cut broccoli in small florets, beans and spinach in 1" pieces.
  • Heat about 11/2 tbsp. oil in a pan, firstly add green beans and broccoli an dfry them in medium flame. When they are half done, add spinach and lastly add green peas. Fry them until done with turmeric powder and salt. Keep aside.
  • In the same pan, add rest of the oil. temper with dey red chilli. When they turn dark red, add green chillies and poppy seeds, wait for few seconds, when seeds are just changing to brown and you get the fried aroma of poppy seeds, add all the fried vegetables over it. Mix them well and stir for about 1-2 minutes. Take it out of flame and serve hot.
I served this spinach fry as a side dish with dal-roti and it was great. Try it out soon..................
Aloor Khosa Bhaja(potato skin fry) : You can make this fry same way with poppy seeds. Cut the skins with little flesh on. Temper oil with poppy seeds and fry them until crispy. I will post the pic. soon.


sowmya said...

both kurkure and the stir fry are new to me.. and the recipe sounds too good..will give it a try

Sharmila said...

Absolutely love the bhajas Indrani. :-) I have posted Lau khosa bhaja too ... but long back. I'll try the Palong saag your way the next time. :-)

Soma said...

darun darun!! all authentic recipes!

Vani said...

Will try the palong saag bhaja for sure! The gourd skin fry looks crispy and yum too.

bindiya said...

both the recipes are new to me, but very easy I must say!

Uma said...

wow, both the curries look so mouth-watering. Nice tempting pics.

LG said...

Both are very new recipes to me Indrani..must try this out looks yummy

Indrani said...

Thanks you all, freinds...
nice that u liked the recipes...surely try them and let me know

jayess said...

Hii! I happened to stumble into your site and found wonderful recipes. I am going to try them soon. Looking forward to more vegetarian bengali recipes!!

Neel said...

I've never made anything from lau khosa as I have been lazy to keep the peels.
It looks really delicious and can believe that is is very nice with rotis

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