Bangladeshi Vegetable Bhuna Recipes

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BANGLADESHI VEGETABLE BHUNA



Bangladeshi vegetable bhuna image

Impress your loved ones with this mouthwatering, authentic vegetable bhuna.

Provided by Maria Mehrin

Time 55m

Yield Serves 4

Number Of Ingredients 13

1 courgette, thickly sliced
1 small butternut squash, cut into large cube
1 brown onion, chopped finely
2 medium potatoes, peeled and cut into big cubes
1/2 head of cauliflower (medium), cut into small florets
1 aubergine, cut into big chunks
3/4 tsp of panch phoron, ground
1.5 tsp of turmeric
1.5 tsp of chilli powder (less if you don't want it spicy)
1 tsp ginger-garlic puree
4-5 tbsp of vegetable oil
3 green chillies, sliced in half lengthwise
Salt to taste

Steps:

  • Fry the onions in the vegetable oil until browned.
  • Add the garlic-ginger puree along with all the other spices. Cook for a minute, stirring frequently and ensuring the spices don't burn.
  • Add 1/2 a cup of water and allow the spices to cook. Once the water has reduced and the oil has risen to the top, add the butternut squash, potatoes and salt along with another 1/2 cup of water.
  • Once the potatoes and butternut squash are cooked slightly, add the rest of the vegetables. Add more water if needed. Remember, the final product should be a bhuna so there should be hardly any water left over.
  • Once the vegetables are almost cooked, add the coriander, chillies and check the salt. Cook until oil has risen to the top and the vegetables are cooked completely and water has almost dried.
  • Serve with warm chapatis or boiled rice.

BHUNA KHICHURI (BANGLADESH)



Bhuna Khichuri (Bangladesh) image

This recipe is from week 21 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Bangladesh is my 21st stop. Khichuri can be made with meat or vegetables; this version is served as a side dish and contains cauliflower and potatoes.

Provided by GiddyUpGo

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup cauliflower floret
1 medium sized potato, peeled and cut into small cubes
1/4 cup mung beans
1 cup basmati rice
1/2 small onion
1 jalapeno pepper, seeded and chopped
1/4 teaspoon ginger
1/8 teaspoon cumin
1/8 teaspoon coriander
1/4 teaspoon turmeric
1/8 teaspoon garlic powder
2 tablespoons cooking oil

Steps:

  • Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.
  • Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
  • Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
  • Add two cups of water and bring to a boil. Reduce heat and cover the pot.
  • Simmer for 20 minutes, or until the water is absorbed.

Nutrition Facts : Calories 325.6, Fat 8.5, SaturatedFat 1.2, Sodium 16.1, Carbohydrate 54.6, Fiber 5.7, Sugar 1.6, Protein 8.4

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