The season’s bounty in Bengal includes sweet green peas (Koraishuti), new potatoes (Notu Aloo), cauliflower (phulkopi), spinach (palak), radish (muli), flat beans (shim), and more, each adding unique flavours and colours to Bengali cuisine. These winter vegetables are often prepared in ways that emphasise their natural tastes while incorporating the distinctive spices and cooking methods of Bengal.
Tender green peas are used in stuffed preparations, adding a slightly sweet, earthy flavour that contrasts well with spices. New potatoes, known for their creamy texture, are cooked in thick gravies that highlight their natural richness. Cauliflower, a winter favourite, is often paired with other vegetables in deep-fried treats or hearty curries. Spinach and other greens are typically stir-fried or cooked with a simple blend of spices.
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Radish, another winter staple, is simmered in lentils and sometimes even cooked with meat to create comforting meals, while flat beans are slow-cooked with mild spices. Each vegetable’s characteristics are thoughtfully highlighted, preserving its flavour while adding layers to Bengal’s winter dishes.
Koraishutir Kochuri
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One of the most cherished winter treats in Bengal, Koraishutir Kochuri is made from green peas, specifically the fresh variety. These sweet green peas are ground and mixed with spices to create a flavourful filling. The filling is encased in a dough made from refined flour, which is then deep-fried to a golden crisp. Served with a side of tangy aloo (potato) curry or pickles, this dish is a staple during winter festivities and celebrations. The combination of the crispy outer layer and the soft, spiced filling makes it a delicious snack.
Phulkopir Singara
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Phulkopir Singara, or cauliflower samosas, are another popular winter snack in Bengal. Cauliflower, which is plentiful during this season, is cooked with potatoes, peas, and a blend of spices before being stuffed in the thin pastry of the samosa and deep-fried until golden brown. The crunchiness of the pastry paired with this filling is simply irresistible. It is usually served with a side of tangy tamarind chutey and mint chutney. Phulkopir Singara is a favourite especially with a cup of the evening cha (tea).
Notun Alur Dom
Notun Alur Dom is a quintessential Bengali dish made with new potatoes, which are harvested during winter. The term "notun" means "new," and these potatoes are small, waxy, and flavourful. Cooked in a spicy tomato and onion gravy, the dish is often flavoured with whole spices such as cardamom and cinnamon. This rich, aromatic curry is typically served with luchi (deep-fried flatbread), making it a comforting meal on cold winter nights.
Palong Shaager Chochori
Palong Shaager Chochori is a simple yet nutritious dish made with spinach and other seasonal greens, which are abundant in winter. The greens are sautéed with mustard oil, garlic, and sometimes with potatoes or other vegetables. This stir-fry is not only easy to prepare but also packed with vitamins and minerals, making it an essential part of the Bengali winter diet. Typically served with steamed rice, this dish exemplifies the Bengali tradition of incorporating fresh greens into everyday meals, ensuring a healthy and balanced diet.
Mulo Diye Dal
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Mulo Diye Dal is a comforting lentil soup flavoured with radish, a winter vegetable that adds a unique taste and texture to the dish. The radish is diced and cooked with split yellow lentils (Muger Dal or Moong Dal), spices, and a tempering of mustard seeds and dry red chillies. This simple dish is a staple in many Bengali households during the winter months. It’s enjoyed with steamed rice, and its earthy flavours make it a great choice for chilly evenings.
Shim Er Torkari
Shim er Torkari, or flat bean curry, showcases another winter vegetable that is loved in Bengali kitchens. The flat beans called Papdi in Hindi are cooked with potatoes spices, and mustard oil for added richness. This curry is typically lightly spiced, allowing the natural flavours of the beans to shine through. Served with rice or chapati, Shim er Torkari is a delightful way to enjoy the seasonal produce.
Pithe And Puli
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Pithe and Puli are traditional Bengali rice-based sweets that are especially popular during the winter months. Made with rice flour, these delicacies can be filled with various ingredients like coconut, jaggery, and even khoya (dried milk). Pithe is typically steamed or fried, while Puli is often boiled or steamed. The process of making these sweets is a cherished winter tradition in Bengal. Enjoying warm Pithe or Puli with a cup of tea on a cold.
Embracing these winter specialties is a wonderful way to enjoy the season and the vibrant flavours it brings.