

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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Energy-giving Biulir Dal with fiber-rich Chorchori and rice – a perfectly spiced, wholesome meal.

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)

A delightful Bengali mixed vegetable medley, where a variety of vegetables are slow-cooked with the unique aroma of panch phoron. This simple, one-pot dish is a staple in Bengali households, perfect with steamed rice and dal.
Serving size: 1 cup

A classic Bengali comfort food, this creamy and fragrant dal is made from urad dal, subtly spiced with fennel, ginger, and a simple tempering. It's a staple in Bengali households, perfect with steamed rice.


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Energy-giving Biulir Dal with fiber-rich Chorchori and rice – a perfectly spiced, wholesome meal.
This bengali dish is perfect for dinner. With 673.2299999999999 calories and 19.92g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare all the vegetables by washing them thoroughly. Cut the potato, eggplant, pumpkin, and radish into uniform 1-inch cubes. Trim and chop the french beans into 1-inch pieces. Slit the green chilies lengthwise and set everything aside. This ensures even cooking.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat for about 1-2 minutes, until it's lightly smoking. This step is crucial to cook off the raw, pungent flavor of the oil.
Reduce the heat to low and add the panch phoron, dried red chilies, and bay leaf. Allow them to sizzle and splutter for about 30-45 seconds until they become aromatic. Be careful not to burn the spices.
Add the harder vegetables first: potato and radish. Sauté for 3-4 minutes, stirring occasionally. Then, add the remaining vegetables: pumpkin, eggplant, and french beans. Mix well to coat them evenly with the tempered oil and spices.
Sprinkle the turmeric powder, salt, and add the slit green chilies. Stir everything together gently. Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and let the vegetables cook for 15-20 minutes. The vegetables will release their own moisture, which is key to the authentic flavor. Stir every 5 minutes to prevent sticking.
Once the vegetables are tender and cooked through, uncover the pan. Add the sugar and the optional ghee. Gently mix to combine, and cook for another 1-2 minutes without the lid to allow any excess moisture to evaporate.
Serving size: 1 cup
Soak the Dal
Pressure Cook the Dal
Garnish with freshly chopped coriander leaves. Serve the Chorchori hot as a side dish with steamed rice and dal.
Prepare the Tempering (Phoron)
Combine and Simmer