7 Best Bangladeshi Vegan Recipes For Your Kids

7 Best Bangladeshi Vegan Recipes For Your Kids

The foundation of vegetarian cuisine is food that adheres to vegetarian guidelines and does not contain meat or animal tissue products.

Several vegetarian foods are available in Bangladesh, including some designed for vegetarian or vegan diets.

Bhaat-aloo-bhaate-kacha Lanka (rice, Bengali-style mashed potatoes, and green chilli) is the preferred comfort dish for most Bengalis. Bengal has a sophisticated and nuanced culinary tradition, but its vegetarian cuisine is soul-satisfying.

The importance of the veggies' cuts, the variety of masalas, and the usage of ginger as a key element are all stressed. Here, I've described the most popular ones, so you may try these vegan Bangladeshi recipes.

1. Bangladeshi Vegetable Bhuna Recipe

This succulent, traditional Bangladeshi vegetable bhuna will dazzle your loved ones.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 4

Ingredients

• Courgette: 1, thickly sliced
• Small butternut squash: 1, cut into large cubes
• Brown onion: 1, chopped finely
• Medium potatoes: 2, peeled and cut into big cubes
• Cauliflower: ½ medium head, cut into small florets
• Aubergine: 1, cut into big chunks
• Panch phoron: ¾ teaspoon ground
• Turmeric: 1½ teaspoon
• Chilli powder: 1½ teaspoon (less if you don't want it spicy)
• Ginger-garlic purée: 1 teaspoon
• Vegetable oil: 4-5 tablespoons
• Green chillies: 3, sliced in half lengthwise
• Salt to taste

Method

1. Vegetable bhuna, called sobji bhuna in Bangladesh, is a common vegan item for every family.
2. In vegetable oil, fry the onions until they are golden.
3. Add the puréed ginger and garlic to the other spices. Stir often to prevent the herbs from burning throughout the one minute of cooking.
4. To prepare the spices, add ½ cup of water. Once the water decreases and the oil becomes visible, add the potatoes, butternut squash, salt, and an additional ½ cup of water.
5. Once the potatoes and butternut squash are ready to boil, add extra water if necessary. There shouldn't be much water left over because the finished product should be a bhuna.
6. In the last few minutes of cooking, add the coriander, chiles, and salt to taste. Cook the vegetables until they are tender, the water has almost completely evaporated, and the oil has risen to the surface.
7. Serve with hot chapatis or with rice.

2. Ghugni Recipe

The yellow pea, also known as Matar (motor), is cooked in a curry called ghugni. It is soaked for 8 hours and then boiled the next day.

It has intact cooked matars and is a semi-liquid curry with a texture that is neither too watery nor too dry. There are many ways to create ghugni, a common breakfast or snack food in Bengal and Orissa.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 5

Ingredients To Cook The Peas

• Dried white or yellow peas: 1 cup
• Water: 2½ cups
• Turmeric powder: ½ teaspoon
• Salt: 1 teaspoon

Other Ingredients For Ghugni

• Potato: 1 large, diced
• Onion: 1 large, finely chopped
• Ginger: 2 inches, peeled and diced
• Green chillies for paste:
• Garlic paste: 1 teaspoon
• Tomato: 1 large, deseeded and diced
• Green chillies: 2, whole or half slit
• Bay leaf: 2
• Dry red chillies: 2
• Cinnamon stick: 1-inch
• Cumin seeds: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Red Chilli powder: 1 teaspoon
• Cumin powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Garam Masala powder: ¼ teaspoon
• Bhaja masala: 1 teaspoon
• Sugar: 1 teaspoon
• Boiled peas stock: 2 cups
• Mustard oil: 2 tablespoons
• Onion: 2 tablespoons, finely chopped, for garnishing
• Green Chilli: 1, finely chopped, for garnishing
• Bhaja masala: 1 pinch for garnishing
• Lemon wedge: 1 for serving

Method

1. Put the dried peas in a big bowl and cover with enough water for at least eight hours or overnight. The dried peas will become bigger after wet, so it's crucial to soak them in a basin bigger than the number of dried peas.
2. Drain the water, then thoroughly wash the peas. Put the previously soaked peas in a pressure cooker. Gradually add 2½ cups of water, 1 teaspoon of salt, and ½ teaspoon of turmeric powder. After stirring, secure the pressure cooker's lid.
3. Cook the food in the pressure cooker for three whistles at a medium temperature. Give the pressure cooker a chance to stand and completely release the pressure.
4. Divide the liquid and cooked peas into two separate bowls. Contrarily, place the ginger pieces and green chillies in the tiny jar of the grinder and pulse until a smooth paste forms. It is adding a little water if necessary Set it aside.
5. Heat up the pan before adding 2 tablespoons of mustard oil.
6. Add 2 dry red chillies, 1 bay leaf, 1-inch cinnamon stick, and ½ teaspoon cumin seeds to the pan once the oil is hot and watch them sizzle. It gave the pan a good toss after adding the finely chopped onions.
7. Cook it for 5 to 6 minutes over a medium flame, stirring in between. Add garlic, ginger, and green chilli paste to the pan.
8. Cook it over a low flame for a few minutes to eliminate the natural scent. After adding the potato chunks to the pan, mix them in. Cook it with the lid on low heat for four to five minutes.
9. After adding the tomato chunks, salt, and turmeric powder to the pan, mix well. Cover the pan and cook the vegetables over low heat until fully cooked.
10. Mix thoroughly after adding ½ teaspoons of cumin, coriander, and red pepper flakes to the pan. Cook the masala for 1 to 2 minutes on the lowest burner, adding 2 teaspoons of water. Add the boiled yellow peas and 2 green chillies to the pan and stir well. Cover the pan and cook for a further few minutes.
11. Add the 2 cups of cooked yellow pea stock in the pan from Step 4 and give it a good swirl. Allow the gravy to boil while covering the pan. Add ¼ teaspoon of garam masala powder, 1 teaspoon of bhaji masala, and 1 teaspoon of sugar to the pan on low heat.
12. Give the gravy another two minutes to boil on the lowest heat. Put the pan down and turn off the flame. Serve the ghugni in a bowl with some chopped green chillies, onions, and bhaja masala sprinkled on top.

3. Bangladeshi Labra Recipe

Bangladesh and Calcutta prepare labra, a traditional vegetarian morning meal.

It is a delicious mixture of vegetables cooked with spices. It can be prepared for Bengali New Year and Durga Puja. The five spices, also known as Panch Phoran, give this vegetarian curry a distinctive flavour.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 2

Ingredients

• Potatoes: 2, cut lengthwise
• Brinjals: 2, chopped
• Radishes: 2, chopped
• Cabbage: 2 cups, chopped
• Cauliflower: 1, cut into florets
• Pumpkin: 1, cut into pieces
• Asafoetida: 1 pinch
• Panch Phoran
• Ginger, grated
• Green chillies: 3-4 slit
• Mustard oil
• Turmeric powder: ½ teaspoon

Method

1. In a heating pan, add dry chillis, asafoetida, and panch phoron.
2. Then, add the vegetables one at a time. Potatoes go in first, then the other vegetables, excluding pumpkin, after a little frying, and brinjal comes last.
3. Cook at a medium temperature while adding salt and turmeric.
4. Add the pumpkin and a little sugar now. Stir in the shredded ginger after adding it.
5. If the potatoes haven't softened after five minutes, check again. Cook for a little longer over a low flame.
6. Serve alongside warm khichdi or steamed rice.

4. Bengali Doi Potol Recipe

This Bengali doi potol (pointed gourd or parwal curry), is a non-onion, non-garlic curry. One of Bengali cuisine's most coveted simple vegetarian recipes is a rich-looking stew made with plant-based yogurt and a few spices.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Pointed gourd: 10 (Parval)
• Curd: 100 grams (Dahi / vegan yogurt)
• Gram flour: 1 teaspoon (besan)
• Ginger: 1 teaspoon grated
• Poppy seeds: 2 teaspoons, ground to paste
• Mustard seeds: 2 teaspoons (Rai/ Kadugu), ground to paste
• Cumin seeds: ¼ teaspoon (Jeera)
• Dry red chilli: 1
• Bay leaf: 2 (tej patta)
• Cumin powder: ½ teaspoon (Jeera)
• Coriander powder: ½ teaspoon (Dhania)
• Turmeric powder: ½ teaspoon (Haldi)
• Red chilli powder: ¼ teaspoon
• Green chillies: 2
• Garam masala powder: ¼ teaspoon
• Mustard oil to cook
• Sugar: 1 teaspoon
• Salt to taste

Method

1. To prepare Bengali Doi Potol (Pointed Gourd In Thick Yogurt Gravy), remove the skin of the potol and parwal and cut them in half on each side. Make sure to keep the base. Add a little salt and toss these.
2. Heat oil in a kadai with a deep bottom. Lightly fry the potol/parwal, then take it out and set it aside. Simmer on low heat while frying, then fry them with cover.
3. Add a little extra oil. Add Bay leaf, red chilli, and cumin seeds. When they begin to sputter, add ginger paste.
4. Add posto/poppy seed paste and some water to the oil once the raw ginger smells.
5. Then, all dry masalas, save garam masala powder, should be added. After 2 minutes of cooking, add the fried potol/pointed gourd to the paste.
6. Toss with salt and simmer for an additional 2 minutes or so.
7. Separately combine the yogurt and besan while adding water and sugar.
8. Now stir in the whipped yogurt to properly combine it with the potol. Add extra water as necessary.
9. Cook for about 5 minutes on low heat with a cover on top.
10. Remove the lid after 5 minutes. Add garam masala powder, and simmer the potol or parwal for 5 minutes or until soft.
11. Turn off the heat and provide hot.
12. Steamed rice, Bhaji Vada (lentil and vegetable fritters), begun bhaja, and Phulka are traditional accompaniments with Bengali doi potol (Pointed Gourd In Thick Yogurt-Based Gravy).

5. Bangladeshi Daal Recipe

The Bangladeshi daal is a common dish in South East Asia. It is drizzled over rice, scooped with naan, or served with freshly sliced red onions and cucumbers. This recipe, similar to a stew, is delicious and protein-rich.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 6

Ingredients

• Onion: 1, chopped
• Garlic: 1 clove, minced
• Vegetable oil: 2 tablespoons
• Vegetable stock: 3 cups
• Birdseye chillies: 2, chopped
• Lentils: 1 cup
• Tomatoes: 2, finely chopped
• Turmeric: ½ teaspoon
• Coriander: ½ teaspoon
• Cumin: 1 teaspoon
• Sea salt and black pepper to taste

Method

1. Over medium-high heat, sauté the onion and garlic in the vegetable oil for three to five minutes until brown.
2. The remaining ingredients—except the salt—should be added to the hot pan after adding the vegetable stock.
3. Stirring often, simmer the mixture for 15 to 20 minutes after bringing it to a boil.
4. As the daal thickens and more uniformly blends, increase the heat to medium-high and continue cooking it for 5 to 7 minutes.

6. Aloo Phulkopir Dalna Recipe

This Aloo Phulkopir Dalna (Bengali cauliflower and potato curry) recipe is an excellent illustration of Bengali niramish ranna, or Indian vegetarian cuisine.

It is a vegan, nut-free, paleo-friendly, gluten-free Indian curry dish made entirely from plants. This recipe cooks potato cubes and cauliflower florets using simple Indian spices from the cupboard. If you're seeking simple cauliflower rice recipes, you're in luck.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2 people

Ingredients

• Cauliflower: 1 medium, cut in florets
• Potatoes: 2 medium, cut into cubes
• Dry bay leaf: 1
• Hing or Asafoetida: ¼ teaspoon
• Cumin seeds: ½ teaspoon
• Green chillies: 2
• Ginger paste: 1 tablespoon
• Cumin powder: 1 teaspoon
• Coriander powder: 1½ teaspoons
• Salt to taste
• Turmeric powder: ½ + ½ teaspoon
• Sugar: 1 teaspoon
• Garam masala powder: ½ teaspoon
• Vegan butter: 1 teaspoon (optional)
• Mustard Oil: 2 + 2 tablespoons

Method

1. The uniformly cut cauliflower florets are added to the heated mustard oil in a non-stick pan.
2. For excellent frying, season with salt and add turmeric powder. You can cover and fry at this point while maintaining low-medium heat. Take them out when you notice they are uniformly fried and have scorched edges like this. To drain the surplus oil, use a slotted spoon.
3. We're also going to sauté the potatoes in the same pan. If needed, add additional oil, then add the potato cubes. Cover the pan with a lid again so the potatoes can cook properly.
4. Insert a knife into one of the cubes' centers to see if it is properly cooked.
5. Put the potato cubes aside while you heat the oil with the hing, cumin seeds, dried bay leaf, and green chillies. Mix everything well.
6. Now, include the fried cauliflower in the mixture.
7. Add freshly grated ginger, cumin powder, and coriander powder. Thoroughly stir everything to ensure that the spice powder is well combined.
8. At this point, season with salt and add the sugar, red chilli powder, and turmeric powder. Be sure to combine thoroughly. If necessary, add a little water and thoroughly mix everything. Only do this if you believe the spices are in lumps or must be well combined.
9. Add vegan butter (optional) and garam masala powder before turning off the heat. Serve after turning off the heat.

7. Aloo Posto

A traditional and well-known Bengali (East Indian) dish called aloo posto, or potatoes in poppy seed paste, may be prepared in only 5 minutes using just 4 ingredients.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Poppy seeds: 40 grams
• Green chillies: 4
• Mustard oil: 2 tablespoons + extra for drizzling on top
• Potatoes: 500 grams, peeled and cubed
• Water: 1 cup
• Salt to taste

Method

1. Blend poppy seeds, water, and one green chilli into a smooth paste.
2. Heat mustard oil in a pan.
3. You can add potatoes and any additional green chillies. After 2 minutes of frying, add the salt and water. Cook the potatoes for 7 to 10 minutes with the lid on.
4. Add poppy seed paste, stir, and turn the heat off immediately.
5. Serve hot with dal and white rice after drizzling some mustard oil.

A Short Story Of Bangladesh

Bangladesh played a significant role throughout the Mughal era of the South Asian empire before the British Raj. Under the Mughal Empire, Dhaka's hustling and bustling capital was founded as a fort city and commercial metropolis.

Due to its location directly above the Bay of Bengal, the region was easily accessible to foreign traders from all over Europe, which led to it being the center of thriving commerce and opening its doors to many cultures.

During the colonial period of British authority, the resources of this formerly prosperous region were utterly looted, and it was completely deindustrialized.

The division of the Bengal state into West Bengal and East Bengal during the 1947 Partition of India signalled the end of colonialism.

East Bengal was incorporated into Pakistan because of its predominately Muslim population and following much unrest, hostility, and war.

It finally attained independence in the early 1970s, becoming the independent nation known today as Bangladesh.

Conclusion

Spices are the main component of Bangladeshi cuisine. The spices the meat is cooked in, rather than the meat itself, give the dishes their flavour.

Therefore, since meat serves only as a carrier for flavour, it may be easily replaced by a plant-based alternative. So don't miss trying these vegan Bangladeshi recipes.

I trust you enjoyed this article about the 7 Best Bangladeshi Vegan Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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