I have a full time passion for food together with a full time job. As a result of this my brain is constantly engaged in a whirlwind of thoughts about all the things that I have to get done in a day.
Not only am I a big foodie I love to cook and bake for people who are close to my heart. I am a Bengali and love the local cuisine. Bengali veggie dishes are ridiculously easy and simple to make but fabulously tasty. This is because minimal amount of spices are used in order to let the intrinsic flavour of the fresh vegetables shine through. Another very important part of our cuisine is all the different vegetable dishes have an exclusive spice combination of its own. You just cannot throw in “Curry Powder” (Urggh! I do not even know what that exactly is) in a Bengali vegetable dish.
Our daily meal staple usually comprises of rice/roti(whole-wheat flatbreads), dal(lentil soup), fish/chicken in a gravy of choice and a seasonal vegetable dish. There are a thousand and one ways in which our veggies are prepared at home.
I love potatoes even though they are often demonised by weight watchers. But my relationship with them is still going strong. I remember when I was young I used to make a ruckus at meal time if the side dish of veggies did not have potatoes! How I sympathise with my sweet mother now when I think back to those days. That soft corner for potatoes is still there though.
This recipe is super duper easy and requires only a handful of ingredients. Potatoes are easily available and pointed gourds are the loveliest veggies if they are tender. I just hate the big and crunchy ones. So try to use small and tender pointed gourds in this recipe. The star ingredient of this is the poppy seed.
For the full recipe please follow the link