- Long Beans- 300 gm
- Onion- (chopped)- 1/2 cup
- Garlic (chopped) - 3 clove
- Green chili- 4- 5 pieces
- Turmeric powder- 1/4 ts
- Cumin powder- 1/2 ts
- Lemon juice- 1 Tbs
- Salt- 1/2 ts or to taste
- Mustard oil- 2 Tbs
- Coriander leaf (chopped) - 2 Tbs (optional)
Procedure:
- Wash and cut the long beans in 1 inch size and keep aside.
- Heat the oil in a pan. Add the chopped onion and garlic in the oil and fry for 1 minutes.
- Then add the beans, green chili, turmeric powder, cumin powder, lemon juice and salt; and fry all of them in a medium heat until they become soft (around 10-12 minutes).
- Then add the chopped coriander leaf and turn off the heat.
- Let the cooked beans to cool down and then mashed it on the mortar & pestle or in a chopper.
- Serve your mashed beans with warm plain rice.
Ingredients:
- Bottle-gourd skin - Peeled from around 1 & 1/2 lb bottle gourd
- Green chili- 3
- Onion (chopped)- 2 Tbs
- turmeric powder- 1 pinch
- Cumin powder- 1/2 ts
- Salt- 1/2 ts to taste
- Egg- 1 (if you want you can skip it)
- Coriander leaf (chopped) - 1 Tbs
- Oil- 1/2 Tbs
Procedure:
- Take some water in a pan, put the bottle-gourd skin, the green chili and salt in it and boil them until the skin become soft. Then turn off the heat and keep it aside to cool down.
- Then make paste of the boiled skin and green chili using a mortar & pestle or a chopper.
- Heat the oil in a pan. Add the chopped onion and fry them until they become soft. Then add the paste, cumin powder and stir them to mix.
- Fry them for 2 minutes, then add the egg and stir continuously to mix the egg with the paste (if you want to skip egg, discard this procedure.).
- Fry the whole mixture until all the water evaporates from it. Then spread the chopped coriander leaf and turn off the heat.
- Enjoy the mashed bottle-gourd skin with white rice.
Ingredients:
- Tomato - 2 medium size
- Green chili - 3-4
- Onion (chopped)- 2 Tbs
- Salt- 1/2 ts or to taste
- Mustard oil- 1 ts + 1 ts
- Coriander leaf (chopped)- 1 Tbs (optional)
Procedure:
- Rub some oil on the tomatoes and put it on a pan in a medium heat. Let the tomato to become soft (remember to stir the tomatoes occasionally ). If you want you can cover the pan.
- When the tomatoes become soft take them out on a plate and let them cool.
- Now take the green chili on a pan and dry roast them in a medium heat until the chilies become soft and little burn.
- Then carefully remove the skin of the tomatoes, take them on a bowl, add the dry roasted green chili, chopped onion, chopped coriander leaf, salt and mustard oil; and mashed them smoothly by hand or with a spoon (if you want you can use a chopper to mash them).
- Enjoy the mashed tomato with white rice.
Ingredients:
- Green chili- 12-15 pieces
- Onion (chopped) - 2 Tbs
- Salt- 1/2 ts or to taste
- Mustard oil- 1/2 ts
Procedure:
- Dry roast the green chili on a pan until they become soft and burn; and then let them cool down.
- Take the roasted chili, chopped onion, salt and mustard oil in a bowl and mashed properly with a spoon or hand. If you want you can use a chopper to mashed the chilies.
- Enjoy with plain rice or khicuri.
Ingredients:
- Whole eggplant -1
- Mustard oil- 1 Tbs + 1 Tbs
- Egg - 1
- Grated Ginger - 1/2 Tbs
- Grated Garlic- 1/2 Tbs
- Onion (chopped)- 1/4 cup
- Green chili(chopped)- 6-7 pieces or to your choice
- Coriander leaf(chopped)- 2 Tbs(optional)
- Salt - 2 ts or to yours taste
Procedure:
- Burn the eggplant until it become soft (several ways to burn eggplant) and then keep it aside to cool down.
- Now peel the skin and mesh the flesh nicely.
- Take the mashed flesh in a bowl, add the egg,ginger paste, garlic paste, chopped green chili and salt, and mix all of them very nicely.
- Heat 1 Tbs mustard oil. Add the chopped onion in the heated oil and fry them until the onion become soft and light brown in color.
- Now add the mashed mixture to the pan and stir it to mix the fried onion to the mashed eggplant. Continue to stir that for around 5-6 minutes in a medium heat to dries up the water. Add the chopped coriander leaf, stir for another 1-2 minutes and then turn off the heat.
- Your dish is ready to serve. Enjoy with plain rice or ruti.
Courtesy:
Fahmida Islam Tamanna
(Columbia, SC, USA)
Serves:4-5 persons
Ingredients:
- Tilapia fillet-2 piece medium (you can use any other fish fillet or boneless fish)
- Garlic cloves-12-15 (chopped)
- Onion-1/2 cup(chopped)
- Green chili-5-6 pieces chopped or according to your taste(you can use whole or crushed red chili)
- Turmeric powder-1/2 ts
- Red chili powder-1/2 ts
- Coriander leaves-2 Tbs chopped(optional)
- Mustered oil-around 3 Tbs
- Salt-1 ts or according to your taste
Procedure:
- Add turmeric powder, red chili powder and 1/2 ts salt to the fish fillet. Mix well and keep it aside for 10 minutes.
- Heat oil in a pan. Add fish and fry both side until light brown color comes out.Remove from the pan and set aside.
- Add chopped onion,garlic,1/2 ts salt and green chili to the remaining oil in the pan. Fry until onion and garlic become soft. Add fried fish and stir. Break the fish while stirring. Fry around 3-4 minutes. Remove from the pan. Add coriander leaves and mix well. You can make small round ball before serve.
Courtesy:
Israt Disha
(Columbia, SC, USA)
Ingredients:
- Whole eggplant -1
- Mustard oil- 1 Tbs
- Onion (chopped)- 1/4 cup
- Green chili- 4-5 pieces or your choice (you can chop it or you can dry roast it first & then mash it.)
- Coriander leaf(chopped)- 2 Tbs(optional)
- Salt - 1 ts or to yours taste
Procedure:
- Roast the eggplant until it become soft. Several ways to roast the eggplant :
- The best way is to roast the eggplant on top of the burner. In this way carefully turn the side and roast all the side of eggplant. Roast it until the skin seems roast and inside of the eggplant become soft (be careful about your fire alarm because this process may switch on the alarm ).
- Another way is to broil the whole eggplant. For this brush oil all over the eggplant, cover it with foil paper and broil around 40-45 minutes or until it become tender.)
- If you do not have the above two option than you can bake the whole eggplant to make it soft. In this way first prick the eggplant with a fork and bake it in a preheated oven at 400°For until it become tender or until the flesh yields easily to pressure.
- In this recipe, we have broiled the whole eggplant. First wash the eggplant and soaked the water from the outside with a paper towel and then brush around 1 Tbs oil all over the eggplant and cover it with foil paper and broil it in the oven for around 40-45 minutes or until it become soft in the inside.
- Turn off the oven and keep the eggplant to cool down. Then peel the skin, mash the flesh properly.
- Add onion, chili, salt and coriander leaf, and mix them properly.
- Enjoy with plain rice.
Ingredients:
- Egg-3 large
- Onion-1 medium (finely chopped)
- Whole red chili-3-4 pieces or your choice
- Mustered oil or ghee-1 Tbs
- Coriander leaves-2 Tbs finely chopped(optional)
- Salt-1/2 ts or your choice
Procedure:
- Boil eggs for 15-20 minutes.
- Peel, wash and then mash the eggs properly.
- Heat little bit oil in a pan and fry the whole red chili for around 1 minutes.
- Then mashed the whole chili and chopped onion with pinch of salt. Then add them in the mashed eggs, add the mustard oil and salt; and mix all ingredients well.
- Enjoy with white rice.
Ingredients:
- Dry beans-1 cup
- Onion-1 medium (finely chopped)
- Hot green chili-5/6 pieces or your choice (chopped)
- Mustered oil-1 Tbs (optional)
- Coriander-2 Tbs (optional)
- Ghee-1 Tbs
- Salt-3/4 ts or your choice
Procedure:
- Soak the dry beans in water for overnight. Then peel and wash the beans.
- Place beans into a pan and fill with water. Cover and cook until beans become tender. Then drain water properly and keep it aside to cool down. Then mash them properly.
- Add all the ingredients and mash until it become light and fluffy.
Ingredients :
- Taki fish- 500 gm
- Turmeric powder- 1 ts
- Red chili powder -1 ts
- Onion-one medium ( chopped)
- Hot green chili pepper (finely chopped) - 5/6 piece or your choice .
- Coriander (optional) - chopped
- Mastered oil -1 Tbs
- Salt- 1/2 ts
Procedure :
- Clean and wash the fish properly. Add turmeric powder, red chili powder and salt to the fish and mix all the spices well with the fish.
- Heat oil in the pan and fry them very lightly.
- Allow fish to cool, then carefully remove bone from the fish and mash it properly in mortar and pestle(শিল-পাটা) or in chopper so that if any bone may remain can be chopped.
- Now add green chili, chopped onion, coriander leaf and salt (if need) to the mashed fish and, mix all of them very well.
- Enjoy with hot rice.
