A good lunch does not need fish or meat. Rukma Diksha gives four vegetarian recipes in Desh Rupantor.
Vegetable jhol with green chilli: you need 2 potatoes, 6 pointed gourds, 2 ridge gourds, 2 brinjals, 200 g pumpkin, 10 yardlong beans, 1 cup chopped bottle-gourd leaves, 7 green chillies, 1 tsp nigella seeds, 1 tsp salt, 2 tsp sugar, 1 tsp ginger paste, 1 cup milk, half a cup of mustard oil and 10 fried bori (lentil dumplings). Fry the brinjal and bori and set aside; temper the same oil with nigella and green chilli. Saute all the vegetables, add salt, sugar and water and cook covered. When the vegetables are tender, add the bori, brinjal and milk; the gravy should stay thin. Finish with green chillies and a drizzle of raw mustard oil.
Puffed-rice fritters (khoi bora): mix 2 cups khoi, 1 cup grated coconut, 1 tsp each of salt and sugar, 3 tsp chopped green chilli, 1 tsp nigella seeds, 1 cup rice flour and 3 tsp grated ginger, adding a little water so the mixture holds. Shape small fritters, deep fry and serve hot.
Banana stem with pumpkin (thor-kumra): finely chop 500 g banana stem and parboil it with salt and turmeric. Toss 200 g diced pumpkin in sugar and salt and fry it. In a quarter cup of mustard oil, temper cumin and bay leaves and fry 1 cup grated coconut. Add 50 g soaked Gobindobhog rice with cumin, ginger, turmeric and chilli powder, cook the spices, then add the banana stem and water and cook covered. When the stem and rice are soft, add the fried pumpkin for a few minutes and finish with ghee, garam masala and green chillies.
Stuffed brinjal: slit 6 brinjals into four from the bottom, keeping the stalk so they stay whole. Mix 1 cup grated coconut, 1 tbsp garlic paste, 1 tsp chopped green chilli, 1 tsp jaggery, 1 tsp salt, 2 tbsp chopped coriander, 1 tbsp lemon juice and 1 tsp chaat masala into a chutney and fill the brinjals, tying them with thread if needed. Temper mustard seeds and a pinch of asafoetida in 4 tbsp oil, add the brinjals and cook covered on a low flame until soft.
Photo: Tanyadesigan / Wikimedia Commons (CC BY-SA 4.0)
Source: Desh Rupantor
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