Bengali Bhog Meal: Khichdi, Labra, Tomato Chutney, and Beguni Recipe – Durga Puja Special

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Bengali Bhog is a traditional Bengali meal that typically consists of Khichdi, Labra (mixed vegetable curry), Tomato Chutney, and Beguni (deep-fried eggplant slices). Here’s how to make each of these dishes:

1. Khichdi:

Ingredients:

  • 1 cup basmati rice
  • 1/2 cup split yellow moong dal (lentils)
  • 1-2 potatoes, diced
  • 1-2 carrots, diced
  • 1/2 cup peas
  • 1 teaspoon cumin seeds
  • 1-2 bay leaves
  • 2-3 green chilies, slit
  • 1-inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Ghee (clarified butter) for garnish
  • Fresh coriander leaves for garnish

Instructions:

  1. Wash the rice and lentils together. Soak for 30 minutes, then drain.
  2. Heat ghee in a pressure cooker. Add cumin seeds, bay leaves, green chilies, and grated ginger.
  3. Add the diced potatoes, carrots, and peas. Sauté for a few minutes.
  4. Stir in the drained rice and lentils. Add turmeric powder and salt. Mix well.
  5. Add 4-5 cups of water and pressure cook for 2-3 whistles or until the khichdi is well cooked.
  6. Once done, garnish with fresh coriander leaves and a dollop of ghee.

2. Labra (Mixed Vegetable Curry):

Labra is a mixed vegetable curry popular in Bengal.

Ingredients:

  • 2-3 potatoes, diced
  • 1-2 carrots, diced
  • 1-2 parwal (pointed gourd), sliced
  • 1/2 cup pumpkin, diced
  • 1/2 cup beans, cut into 1-inch pieces
  • 1/2 cup peas
  • 2-3 tablespoons mustard oil
  • 1 teaspoon mustard seeds
  • 1-2 dry red chilies
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat mustard oil in a pan until it starts to smoke. Reduce heat to medium.
  2. Add mustard seeds and dry red chilies. Sauté for a few seconds.
  3. Add all the vegetables, turmeric powder, cumin powder, and salt. Mix well.
  4. Cover and cook on low heat until the vegetables are tender.
  5. Garnish with fresh coriander leaves.

3. Tomato Chutney:

Ingredients:

  • 4-5 ripe tomatoes, chopped
  • 1-2 green chilies, chopped
  • 1 teaspoon mustard seeds
  • 1 tablespoon mustard oil
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Sugar to taste (optional)
  • Fresh coriander leaves for garnish

Instructions:

  1. Heat mustard oil in a pan. Add mustard seeds and let them splutter.
  2. Add chopped tomatoes and green chilies. Sauté until the tomatoes soften.
  3. Add turmeric powder, salt, and a pinch of asafoetida. Mix well.
  4. Cook until the chutney thickens and oil separates.
  5. Adjust salt and add sugar if desired.
  6. Garnish with fresh coriander leaves.

4. Beguni (Deep-Fried Eggplant Slices):

Ingredients:

  • 1 large eggplant, thinly sliced
  • 1 cup gram flour (besan)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

Instructions:

  1. Mix gram flour, turmeric powder, red chili powder, and salt in a bowl.
  2. Gradually add water and mix to make a smooth batter, similar to pancake batter.
  3. Heat oil in a deep pan for frying.
  4. Dip the eggplant slices in the batter, ensuring they are well coated.
  5. Deep-fry the battered eggplant slices until they are golden brown and crispy.
  6. Drain excess oil on a paper towel.

Serve the Bengali Bhog meal hot with the Khichdi, Labra, Tomato Chutney, and Beguni for a delightful and traditional dining experience. Enjoy the unique flavors and textures of this Bengali feast!

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