By Devi Poojari
September 19, 2023
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Mustard being the cornerstone ingredient in traditional Bengali cooking, enjoy these seven dishes that highlight it in its true glory.
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The freshwater fish Hilsa or Ilish, is a local herring that utilises both – black and yellow mustard seeds in different applications.
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The perfect Bengali egg curry recipe to try for beginner cooks, the dim shorshe can be made with just a handful of easily available ingredients, for a hearty meal.
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A culinary delight from West Bengal – the shorshe begun or eggplant cooked in mustard, this vegetarian curry has flavour profiles similar to that of the shorshe bhapa chingri.
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A creamy prawn curry that incorporates the rich flavours of ground mustard, coconut and yoghurt, the bhapa chingri is a classic Bengali-style curry enjoyed with steamed rice.
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This summer-special recipe has an interesting cutting pattern on the ash gourd, which allows the flavours from the curry to penetrate the vegetable deeply and season it throughout.
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A version of steamed fish marinated with a mustard seed paste flavoured with green chillies, turmeric, mustard oil and salt – the bhetki paturi was traditionally served at weddings.
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A tempering of the Bengali five spice (panch phoron) adds some more depth of flavour to the Bengali equivalent of the Keralan aviyal or the Goan khatkhate.
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A delicacy cooked with sundried boras or lentil dumplings and thick-cut wedges of potatoes, the alu borir jhal is a mustard curry that can be enjoyed by vegans.
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