BANGLADESHI VEGETABLE BHUNA
Impress your loved ones with this mouthwatering, authentic vegetable bhuna.
Provided by Maria Mehrin
Time 55m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Fry the onions in the vegetable oil until browned.
- Add the garlic-ginger puree along with all the other spices. Cook for a minute, stirring frequently and ensuring the spices don't burn.
- Add 1/2 a cup of water and allow the spices to cook. Once the water has reduced and the oil has risen to the top, add the butternut squash, potatoes and salt along with another 1/2 cup of water.
- Once the potatoes and butternut squash are cooked slightly, add the rest of the vegetables. Add more water if needed. Remember, the final product should be a bhuna so there should be hardly any water left over.
- Once the vegetables are almost cooked, add the coriander, chillies and check the salt. Cook until oil has risen to the top and the vegetables are cooked completely and water has almost dried.
- Serve with warm chapatis or boiled rice.
AUTHENTIC BANGLADESHI BEEF CURRY
This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread.
Provided by Maisha Dewan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
- Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
- Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 8.8 g, Cholesterol 68.6 mg, Fat 23.1 g, Fiber 2 g, Protein 19.5 g, SaturatedFat 7.3 g, Sodium 50.4 mg, Sugar 2.9 g
AUBERGINE KATSU CURRY
Breadcrumb and shallow-fry aubergine slices for a Japanese style vegetarian dish - your new curry night favourite
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- In a large bowl, combine 3 tbsp flour and enough water to make a runny paste, then season and add the aubergines, tossing until they are all coated. Tip the breadcrumbs onto a plate and dip in each aubergine slice, turning to coat and pressing down to help the crumbs stick.
- Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the aubergine slices in batches for 5 mins each side or until tender, adding a little more oil between batches. Transfer the slices to a baking tray as you go. Once all the aubergine slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
- Wipe out the pan and heat another drizzle of oil. Add the onion and cook for a few mins to soften. Stir in the garlic and curry powder for 1 min, then add the remaining 1 tbsp flour and the honey, and stir to a paste. Splash in the coconut milk, a little at a time, stirring to make a smooth sauce, then simmer over a low heat for 10 mins, adding a splash of water if it gets too thick. Peel the cucumber into long strips with a peeler. Drain the rice and serve with the crispy aubergine slices, curry sauce and cucumber ribbons.
Nutrition Facts : Calories 786 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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