Category Archives: Vegetarian

Tabbouleh with Eggplant Salad



  • 2 cups of minced parsley
  • 1/2 cup of dill leaves minced
  • 1/2 cup of pitted olives
  • 1/2 cup of minced cherry tomatoes
  • 1 small red onion (thinly sliced)
  • 2 tbsp of lemon juice
  • 3 tbsp olive oil
  • 1/2 tspn garlic powder
  • 1/2 tspn black pepper
  • a pinch of salt
  • 1 medium eggplant
  • 1/4 cup of feta cheese (to garnish)
  1. Wash the eggplant, poke some holes using a fork, and wrap it around with a piece of aluminum foil to roast on the gas stove in low-heat. If you do not have a gas stove, you can roast the eggplant in your oven for 15 minutes in 325° F.
  2. Occasionally turn the eggplant so that all sides are evenly cooked.
  3. Leave the eggplant to cool for 10-minutes.
  4. In the meantime, add all the ingredients in a bowl.
  5. Peel the skin from the eggplant and use a drainer to drain the excess water from the eggplant. Knead, squeeze, and pinch the eggplant!
  6. Dice the eggplant mixture and add it to the rest of the ingredients.
  7. Mix the ingredients and use feta cheese to garnish on top.

Note: This recipe requires bulgar as well but I did not have it in my pantry. Do use it if you have a box in hand!

JhalMuri (ঝালমুড়ি) – Bengali Street Food

Check out my post on Baul Dada’s Jhal Muri ‘Shop’


After another hectic week at work and school, today was one of those quiet kind of Saturdays where I don’t feel like doing much but relax, have some jhal muri, some chai, and read a good book just because I want to and not because the professor told me to (I’m currently reading The Hobbit if any of you are curious).


  • half of a medium tomato (diced)
  • half of a medium red onion (diced)
  • a handful of coriander leaves (minced)
  • 2 small chili peppers (minced)
  • 1/4 cup of minced ginger
  • a slice of lemon (for its juice and then mince)
  • 3 cups of puffed rice
  • 1 cup of Bombay mix
  • 1 cup of cooked garbanzo beans
  • 3 tbsp of mustard oil
  • a dash of table salt
  • a dash of Himalayan salt
  1. Mix everything in a bowl!





The Return de mi Madre

So the folks went to Bangladesh to visit our relatives and decorate our new home for a few weeks. Before I bade my family farewell, I asked my mother what she wanted to eat after her return. She said, “After a long journey, we Bengalis crave for the simplest dishes. So, please make some bharta if you can”. For those of you who don’t know, bharta simply means mashed. In Bengali cuisine, unlike Indian food, we do not just have begun bharta (mashed eggplants), but we have alu bharta (mashed potatoes), tomato bharta, shutki bharta (dried fish), dal bharta (mashed lentils), and etc. Interestingly, our bhartas have a spicy twist to it, which make it quite distinctive from any other bhartas from any other cuisine! Bhartas are considered as side dishes that are to be eaten with rice.

Alu Bharta (Potato):



  • 3 Idaho potatoes
  • 1/4 cup of mustard oil
  • 1 tbsp of salt (add more if needed)
  • 1 small red onion (sliced)
  • 4 small green chili peppers (diced)
  • 2 dried chili peppers (broken in thirds)
  • 1/2 cup of chopped coriander
  1. Scrub the potatoes under warm water. In a pot, add a dash of salt, fill it with water and boil the potatoes for 25-minutes or until done.
  2. After the potatoes are done, discard the water, and leave the potatoes to cool.
  3. In the meantime, pour the mustard oil into the frypan, sauté the onions, the chilis and the dry red chilis until you are able to sense a pungent-spicy aroma.
  4. Peel the potatoes, discard the skin, and begin to mash it. Add the salt and the mixture from the frypan. Mash the potatoes with the mixture until a smooth texture is reached.
  5. Garnish with coriander.

Tomato Bharta:



  • 4 medium tomatoes
  • 1/4 cup of mustard oil
  • 1/4 cup of vegetable oil
  • 1.5 tbsp of salt (add more if needed)
  • 1 small onion (sliced)
  • 2 garlic cloves (diced)
  • 4 small green chili peppers (diced)
  • 2 dried chili peppers (broken in thirds)
  • 1 tbsp of kalonji seeds
  • 1/2 cup of chopped coriander
  1. In a medium saucepan and in medium-low heat, cook the tomatoes until the tomatoes soften and you are able to mash it with the spatula. Add 1/2 tbsp salt. Stir tomatoes occasionally until a purée-like texture is reached.
  2. In a separate frypan, pour the mustard oil into the frypan, sauté the onions, garlic, the chilis and the dry red chilis until you are able to sense a pungent-spicy aroma again. When the mixture has cooked, add the kalonji seeds and cook for 5-minutes.
  3. When a purée-like texture is reached, discard the excess water from the tomatoes and add the mixture from the frypan. Add the rest of the salt and mix and mash the mixture.
  4. Garnish with coriander.

Shutki Bharta (Dried Fish):



  • 2 cups of dried shrimp
  • 3 cups of long beans (cleaned and cut in inches)
  • 4 small green chilis
  • 1 1/4 tbsp salt
  • 1 small onion (chopped)
  • 2 garlic cloves (sliced)
  • 3 tbsp of mustard oil
  • 1/2 cup chopped coriander
  1. In a bowl of water, soak the dried shrimp for 15-minutes. Rinse the water two more times and clean the shrimp.
  2. Clean the long beans with warm water and cut both ends off. Chop the beans in 1-inch pieces. In a pot, boil water with a pinch of salt and boil the long beans so that they become soft.
  3. In a frypan, add the oil, long beans, dried shrimp, onion, garlic, whole chilis, coriander leaves, and salt. Cook in medium-low heat for 15-minutes until soft.
  4. Take the mixture and blend it by using a blender or hand blender.
  5. Chop additional coriander for garnishing.