Bengal is known for its rich art and culture but at the same is looked upon as a pilgrimage for food lovers. Bengali cuisine offers a perfect blend of vegetarian as well as non-vegetarian food. The secret of the flavoursome cuisine is the unique blend of sweets and spices that gives it a distinct taste. Let us bring together a few of the popular Bengali dishes.
The sweet and tangy Bengali Tamatar-Khajur Chutney is an integral recipe for all Bengali weddings and special occasions. It is normally served on auspicious occasions like pujo along with labra and khichuri. The tomato chutney is indeed the best way to finish your meal with.
(Serves 3 to 4 persons)
Tomatoes: 6 medium sliced
Khajur: ½ cup
Ginger grated: 1 tsp
Panch phoran: 1 tsp
Turmeric powder: ¼ tsp
Dry red chilli: 2
Raisin: 10 to 12
Mustard oil: 1 tsp
Salt to taste
Heat oil in a pan and add panch foran and broken red chilli and let it splutter.
To this add ginger and saute for a few seconds and then add the sliced tomatoes along with salt and turmeric powder. Cook for about 12 to 15 minutes stirring well until the tomato is soft. If required you can add 3 to 4 tsp of water in this process.
Once mushy add the sliced khajur and raisins. Stir to combine them all together and cook for further five to six minutes til the chutney reaches the desired consistency.
Take the chutney out in a serving bowl and let it cool down. Enjoy it .