Make these traditional Bengali dishes to offer to Maa Durga

Durga Puja Bengali Bhog Recipes: Traditional dishes of Bengali taste have special importance in the offering of Maa Durga. Many dishes like Khichuri, Labada, Begun Bhaja and Luchi are included in the Bhog thali, although the Bhog menu may be different in different pujas and families. If you also want to make some traditional Bengali dishes to offer to Maa Durga this time, then definitely try these easy recipes.

Luchi Pulao

The combination of Pulao with Luchi is considered very special in the Bengali Bhog thali. Make this pulao made with mild spices and aromatic rice to enjoy.

Material

• 1 cup basmati rice
• 1½ cups water
• 1 bay leaf
• 2 green cardamoms
• 1 small cinnamon stick
• 2 cloves
• 1 teaspoon ghee
• 1 teaspoon sugar
• salt as per taste
• 1 tbsp cashew nuts
• 1 tablespoon raisins

Method

• Wash the rice and soak it for 20 minutes and then drain the water and keep it aside.
• Heat ghee in a pan and add bay leaves, cardamom, cinnamon and cloves.
• Add rice to it and fry lightly for 2-3 minutes.
• Now add water, salt and sugar and mix.
• Cover and cook the rice on low flame.
• After the rice is cooked, add cashews and raisins and mix gently.
• Serve pulao with hot luchi.

Begun Bhaja

Begun Bhaja i.e. spicy brinjal fry has its own distinct taste in Bengali food. It does not require many things to make it and it can be easily included in the bhog thali.

Material

• 1 large brinjal
• ½ teaspoon turmeric
• ½ tsp red chilli powder
• salt as per taste
• 1-2 teaspoon mustard oil
• ½ teaspoon sugar

Method

• Cut the brinjal into thick round slices.
• Add turmeric, red chilli powder, salt and some sugar to it and apply it well.
• Keep it like this for 5-10 minutes.
• Heat mustard oil in a pan and place the brinjal pieces.
• Cook on low-medium flame from both sides until golden and soft.
• Serve the prepared Begun Bhaja hot.

Bhoger Khichuri

Bhoger Khichuri is one of the most special dishes in Bengali Durga Puja. Made from rice and moong dal, this khichuri is prepared with mild spices.

Material

• 1 cup Govindbhog or Basmati rice
• ½ cup washed moong dal
• 1 potato
• 1 cup cauliflower
• 1 tomato
• 1 bay leaf
• 1 cinnamon stick
• 2 cloves
• 1 teaspoon cumin
• ½ teaspoon turmeric
• ½ tsp red chilli powder
• 1 teaspoon ginger paste
• 1-2 teaspoon ghee
• salt as per taste
• 4 cups water

Method

• Wash rice and moong dal and soak them for some time.
• Fry the moong dal in a pan until it turns light golden.
• Now heat ghee and add bay leaves, cinnamon, cloves and cumin.
• Add ginger paste and fry lightly.
• Add potatoes and cauliflower to it and cook for a few minutes.
• Now add rice and lentils and add turmeric, red chili powder and salt.
• Add water, cover and let the khichuri cook well on low flame.
• When Khichuri becomes soft and slightly thick, turn off the gas.

Labada

Laabda, made by mixing many types of vegetables, completes the Bengali Bhog thali. The vegetables in this taste very good with mild spices.

Material

• 1 cup pumpkin
• 1 potato
• 1 cup cauliflower
• 1 small brinjal
• ½ cup sweet potatoes
• 1-2 green chillies
• 1 teaspoon ginger paste
• ½ teaspoon turmeric
• ½ tsp cumin
• 1 teaspoon panchphoran
• 1 bay leaf
• 1-2 teaspoon mustard oil
• salt as per taste
• 1 cup water

Method

• Wash all the vegetables and cut them into medium sized pieces.
• Heat mustard oil in a pan and add panchphoran and bay leaves.
• Now add green chilli and ginger paste and fry lightly.
• Add potatoes, sweet potatoes and cauliflower and cook for a few minutes.
• Then add pumpkin and brinjal and add turmeric and salt.
• Add some water, cover and cook on low flame until all the vegetables become soft.
• When the vegetables are cooked well and the masala becomes thick, turn off the gas.
• Serve Labada with Bhoger Khichuri and Begun Bhaja.

Also Read: Make Rajasthan's famous Kalmi Vada in 15 minutes for small hunger pangs.