Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Wednesday, January 25, 2012

Niramish (নিরামিষ)

  1. Pumpkin-250 gm
  2. Raw-long-beans/Borboti-2 cup
  3. Cauliflower-2 cup
  4. Potato-2 medium
  5. Carrot-2(sliced)
  6. Egg plant-200 gm
  7. Onion-1/2 cup(chopped)
  8. Garlic-10-12 cloves(chopped)
  9. Green chili-6-8 pieces or according to your taste
  10. Red chili powder-1/2 ts or according to your taste
  11. Cumin powder-1 ts
  12. Turmeric powder-1 ts
  13. Ginger paste-2 Tbs
  14. Garlic paste-1 Tbs
  15. Bay leaves-3-4 pieces
  16. Panch-phoron (bengali 5 spice)-1 ts
  17. Oil-around 2/3 cup
  18. Salt-2 ts or according to your taste
  1. Wash and cut the vegetables into medium size pieces. Place all vegetables separately. Do not mix them up.
  2. Heat 2 Tbs oil in a pan. Add pumpkin and fry. Remove from the pan and set aside. Add little oil in the pan and fry long beans(borboti). Like this, gradually add little oil and fry all vegetables separately.(during frying sprinkle little salt over vegetables)
  3. Heat 3 Tbs oil in a large deep pan. Add bay leaves and chopped onion and fry until light brown. Add remaining salt,green chili and all powder and paste ingredients. Fry a little. Add all fried vegetables and stir to coat with all spices. Add water. Cover the pan with lid. Cook until water reduced and vegetables become nicely tender. 
  4. Heat 2 Tbs oil in another pan. Add panchforon and wait a little time. Add chopped garlic and stir until nice brown color comes out. Pour the seasoning into the vegetables. Stir a little. Remove from the pan to a serving bowl.
  5. Serve with plain rice,roti or luchi. 


Post a Comment