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1. Soak the alu bukhara and raisins in separate bowls of water for 30 minutes. Don’t skip the mint leaves - it lightens flavours and adds freshness Image Credit: Supplied/Bong Eats 2. Slice almonds, finely chop the ginger and grind peppercorns to a fine powder. This is a spicy chutney - the heat comes from kaalo jeere powder, freshly ground peppercorns and finely chopped ginger Image Credit: Supplied/Bong Eats 3. Heat 1 tbsp oil and fry kaalo jeere in it for about 20 seconds. Drain over a paper towel. Once slightly cool, grind it to a powder...

Note The main vegetables used in this recipe are potatoes, sweet potatoes, pumpkin, jhinge, borboti, thor and ripe-jackfruit seeds. They total 620gm by weight. If you can’t find any particular vegetable, feel free to increase the quantity of one or more of the other vegetables. As long as their total weight remains the same, you should be able to follow the proportions given for the rest of the ingredients. Steps 1. First prepare all the vegetables: Cut potatoes and sweet potatoes in 3-cm cubes, pumpkin and jhinge or ridge gourd in 4-cm cubes, borboti or string beans 4-cm long, and thor or ...

Method 1. Wash the fish pieces and let them air-dry for some time. Smear them with ½ tsp each of salt and turmeric and set aside while you prep the vegetables. Photo gallery Marinate fish with salt and turmeric 2. Cut the cauliflower in large florets; make incisions on the stalk if it is too thick to allow it to cook faster. Cut the cauliflower in large florets Image Credit: Supplied/Bong Eats 3. Peel and cut the potato longitudinally in 3cm thick wedges. Roughly chop the tomato Roughly chop the tomato; cut potato in wedge...

Notes Prawns: If you can’t find tiny prawns, chop up larger prawns after frying into bite-sized 1-cm pieces. Spices: The proportion of the spices may seem too little compared to the volume of the ash gourd (lau), but resist the temptation to increase level of spices. Ash gourd (lau) is made up of water to a great extent, which when released will shrink its quantity. Salt: The same goes for salt. Resist the temptation to add more at the earlier stages. Check for seasoning once the water has dried and adjust accordingly. Steps  1. Clean and devein the prawns. Smear them with ¼ tsp each of ...

Method 1. Wash and rinse the spinach leaves thoroughly until it is clean of all soil particles. Remove any thick, tough stalks since this is a quick stir-fry. Leave it to air-dry. Palong shaak step 1 Image Credit: Supplied 2. Chop the brinjal in 1-cm cubes. Chop the spinach stalk and leaves about 3-cm long. Palong shaak step 2 Image Credit: Supplied 3. Heat the kadai and add mustard oil. Once it starts to smoke and wait for it to change colour to a pale yellow. Now add the dal’er bori. 4. Fry until brown. Remove from the pan and set aside. Onc...