Wednesday, 27 January 2016


These are something very close to heart. I have grown up eating this kind of veggies, like me many have. I cook them with lot of love, they take me down memory lane to a big kitchen, brass n steel utensils, a mud oven, wood and coal to keep the fire on, a sweaty face, the tinkling of bangles. This was the scenario in all middle class Indian homes. These ladies were so less demanding. Coming to present, I see we have so many demands, when I get a microwave I ask for a convection mode, a separate griller, a built in oven, modular kitchen, and the list is on.

The good thing is I cook the simplest of dishes till date and they shall remain compiled in my blog. Whether there is any taker or not, they will be there for the future generation. If my daughter-in-law stops by some day, I will be very happy. Oh, these days how much I dream of a cute girl taking care of my son. Only  things I expect from her is calling me mom, showering my son with lots of love and she must love sarees.
Before I go offtrack, I must dive straight into compiling the recipes. Thats what I am here for. Let us do them together.

                                                                  KUMRO BOTI

Pumpkin : 1/2 of a medium size
Dry Red Chilli : 1
Green Chilli : 2[slitted]
Nigella Seeds : 1/4spoon[kalonji]
Turmeric Powder : 1/2tsp
Salt : As required
Sugar : 1/4spoon[optional]
Oil : 1tbsp[preferably mustard]

Peel and cut the pumpkin into cubes. Wash thoroughly.

Rub with salt and turmeric.

Heat oil in a wok. Temper with kalonji and halved dry red chilli. Add the pumpkin pieces.

Stir and cover cook at medium to low heat till half done.

Open cover, add sugar and slitted green chillies.

Stir and cook uncovered till done.

                                                     BORBOTI ALOOR TARKARI

Long Beans : 6-7
Potato : 1big
Nigella Seeds[kalonji] : 1/4tsp[alternatively cumin seeds]
Dry Red Chilli : 2-3[halved]
Salt : As required
Turmeric Powder : 1/4tsp
Red Chilli Powder : 1/4tsp
Sugar : 1/4tsp[optional]
Oil : 1tbsp[preferably mustard]

Cut the long beans finger length size discarding the 2 ends. Peel the potatoes and cut length wise too.

Take both the veggies in a bowl, wash and rub with salt and turmeric. Keep aside for 10 minutes.

Heat oil in a wok. Temper with kalonji and halved dry red chillies.

Add the veggies, stir and cover cook at low heat till half done. Stir every 1 minute so that it does not burn.

Uncover once half done. Add sugar if you want. Stir and let cook till done stirring every 1 minute gently.

                                                               PUISHAK KUMRO

Malabar Spinach : A bunch[puishak/slippery greens]
Pumpkin : 1/4of a medium sized
Potato : 1big
Salt : As Required
Turmeric Powder : 1tsp
Dry Red Chilli : 2[halved]
Green Chilli : 2[slitted]
Panchphoron[Bengali] : 1/4tsp[an equal amount of cumin, nigella,fenugreek, fennel and wild celery seeds]
Sugar : 1/2tsp[optional]
Oil : 2tbsp

Peel and cut the potato and pumpkin into big cubes. Was and rub with salt and turmeric.

Chop the malabar spinach big discarding the end of the stick. Wash nicely and apply little salt.

Heat oil in a wok. Temper with panchphoron and halved dry red chilli. Add the marinated potato and pumpkin pieces.

Stir and cover cook till 60% done stirring every 2ninutes.

Open cover and add the malabar spinach and slitted green chillies. Stir and let cook without cover for 3-4 minutes.

Add the sugar. Stir and let cook for 1minute.

Enjoy with steamed rice or roti.

Please note... there is no need to add water to cook the dishes, as the vegetables themselves releases lot of water .


  1. Beautiful post! Healthy and yummy recipes dear

    1. Thank You Kushi so much for stopping by

  2. Lovely dishes, shall surely make these Soma.

    1. Thanks Jayashree .... I know why you liked them... its in tune with your simplicity...

  3. Soma, this is my son's comment "wish i had this for dinner" .

    I too felt the same. Interesting post

    1. cute of old is today do not like this kind of fair.

  4. Amen to your son having this doe eyed rosy lips angel surround his life with love and care. Off course she will call you Ma, she will love sarees but wear them on all pujos and special occasions only and she will love fish too. I so much wanted that you compile these delicious BENGALI vegetarian fare in your blog. I thank you from the bottom of my heart for doing that. Just one earnest request, I would want to have more write up about the dishes next time. The dishes have melted my heart. I am missing my Didun and Thakunu both my grandmothers immensely going through your post. Each dish made to perfection, delectable and documented for eternity. So proud of you. Thank you again for this post.

    1. Sorry Piyali just saw it. Your beautiful words melts my heart too dear. Hihihi I know I should write more, many a memories do cross the mind, but then you know the lazy me and not so sincere blogger, hehehe...