

Ilish Macher Paturi with Steamed Basmati Rice
Aromatic Ilish Paturi steamed in banana leaves with rice – a soul-satisfying, melt-in-mouth treat!
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Crispy Beguni with tangy Kasundi – a delightful, soul-satisfying snack that feels just like mom's recipe!

Crispy, golden fritters made from eggplant slices dipped in a spiced chickpea flour batter. This classic Bengali snack is a monsoon favorite, perfect with a cup of tea or as a side with dal and rice.
Serving size: 3 pieces

A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.


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Crispy fried fish with creamy, gut-friendly dal and rice - homestyle comfort food that's protein-packed!
Crispy Beguni with tangy Kasundi – a delightful, soul-satisfying snack that feels just like mom's recipe!
This bengali dish is perfect for snack. With 479.92 calories and 11.51g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the eggplant: Wash the eggplant and pat it dry. Slice it into thin rounds, about 1/4 inch thick. Sprinkle 1/2 teaspoon of salt over the slices and gently toss. Let them rest for 5-10 minutes to release moisture. After resting, pat each slice completely dry with a paper towel. This is crucial for a crispy coating.
Make the batter: In a mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, kalonji, baking soda, and the remaining 3/4 teaspoon of salt. Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be like pancake batter - thick enough to coat the eggplant slices but not gloopy.
Fry the beguni: Heat oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough. Dip each eggplant slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off. Carefully slide the battered slices into the hot oil. Don't overcrowd the pan; fry in batches of 3-4. Fry for 2-3 minutes per side, until they are golden brown and crisp. Using a slotted spoon, remove the fried beguni from the oil.
Drain and serve: Place the fried beguni on a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with kasundi (Bengali mustard sauce), ketchup, or as a side with rice and dal.
Serving size: 0.25 cup
Soak the Mustard Seeds
Grind the Kasundi Paste
Mature the Kasundi
Store and Serve