Authentic Bengali Vegetarian Specialties

Pui Shaakeyr Chorchori is a Bengali green mishmash of Malabar spinach and seasonal veggies. My Thakumoni (paternal grandma) excelled at this dish, and I cook it just the way she taught me.

We Bengalis eat 'posto' (poppy seeds) with almost everything. This Peyaaj Posto is a simple but delicious preparation with big cubes of onions in a poppy seed paste.

This is Jheengey aar Potoleyr khosha baataa, a paste made from the ground peels of ridge gourd and pointed gourd. It's a lip-smacking, rustic appetizer that honors the tradition of not wasting any part of the vegetable.

Gaachpnathaa, or as many know it, Echorer Daalna. This is a curry made with succulent raw jackfruit and potatoes, cooked with spices just the way my Thakumoni used to make it.

Kaju Posto Paneer is a delicate and creamy dish that goes beautifully with crisp parathas. The combination of cashews and poppy seeds gives it a rich, unique flavor.

Palong Shakeyr Ghonto is a simple, rustic spinach dish made with seasonal vegetables and fried lentil dumplings ('bori') for texture. It's the perfect first course with hot rice.

Sheem and shorshe, or flat beans and mustard, is a rustic and zingy combination. The fresh winter greens paired with the kick of freshly ground mustard paste is a match made in heaven.

Aloo Jhingey Posto, a dish of potatoes and ridge gourd in a poppy seed paste, can launch heated debates but also bridge divides. It's a humble preparation that satisfies the soul, especially on a sultry afternoon.

Niramish Aloor Dom is a timeless classic, especially when paired with 'phulko luchi' (puffy breads). I make it with baby potatoes in a dry, spicy tomato-based gravy with fresh peas for color.