Mangoes are a popular fruit in Bengali cuisine, and they are used in a variety of dishes, ranging from savoury to sweet. It is an integral part of Bengali cuisine, and the sweet and tangy flavour of this fruit adds a unique taste to various dishes.
From raw mango dal to mouth-watering chutneys and refreshing beverages, mangoes are used in numerous recipes in Bengali households. Let’s explore three popular Bengali dishes that are a daily on the table: Aam Dal, Mango Chutney and Machher Tok. These dishes are not only delicious but also easy to prepare, making them perfect for anyone looking to experiment with Bengali cuisine. So, let's dive into these delightful mango-based recipes and explore the rich flavors of Bengali cuisine.
Aam Dal
Aam Dal is a popular dish in Bengali cuisine that combines the sweet and sour flavour of raw mangoes with the earthy taste of lentils. Here is the recipe-
Ingredients:
- 1 cup of red lentils (masoor dal)
- 1 raw mango, peeled and diced
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 tablespoon of mustard oil
- Salt to taste
Instructions
Rinse the lentils and soak them in water for at least 30 minutes.
In a pressure cooker or a pot, add the soaked lentils, diced mango, cumin seeds, turmeric powder, salt and enough water to cover the ingredients.
Cook the lentils and mango on medium heat for about 15-20 minutes or until the lentils are soft and mushy.
Heat the mustard oil in a small pan and temper it with cumin seeds.
Pour the tempered oil over the cooked lentils and mango.
Mix well and serve hot with rice.
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Mango Chutney
Mango chutney is a tangy and sweet condiment that can be enjoyed with a variety of dishes. Here is the recipe-
Ingredients
- 2 ripe mangoes, peeled and diced
- 1/2 cup of sugar
- 1/4 cup of white vinegar
- 1 teaspoon of ginger paste
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of red chilli powder
- Salt to taste
Instructions
In a saucepan, combine the diced mangoes, sugar, white vinegar, ginger paste, cumin powder, red chilli powder and salt.
Cook the mixture on medium heat, stirring occasionally, until the mangoes are soft and the sugar has dissolved.
Reduce the heat and simmer the chutney for about 15-20 minutes, or until it thickens.
Remove the pan from the heat and let the chutney cool down.
Transfer the chutney to a jar and store it in the refrigerator.
Serve the chutney with paratha, roti, or any other dish of your choice.
Machher Tok
Machher Tok with Mango is a popular Bengali fish curry that is tangy, spicy and flavourful. This dish is perfect for those who love a touch of sweetness in their curries. Here's how to make Machher Tok with Mango:
Ingredients
- 500g of fish (preferably Rohu or Katla)
- 1 ripe mango, peeled and chopped
- 2 medium-sized potatoes, cut into cubes
- 1 medium-sized onion, sliced
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chilli powder
- 1 bay leaf
- 2 green chillies, slit
- 2 tablespoons of mustard oil
- Salt to taste
- Water
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Instructions
Clean and wash the fish pieces thoroughly. Marinate the fish with 1/2 teaspoon of turmeric powder and salt. Set aside for 15 minutes.
Heat mustard oil in a kadai or a deep pan. Fry the fish pieces until they turn golden brown on both sides. Remove the fish from the oil and set aside.
In the same oil, add cumin seeds, bay leaf, and sliced onions. Fry until the onions turn translucent.
Add ginger and garlic paste to the pan and fry until the raw smell disappears.
Add coriander powder, turmeric powder, and red chilli powder to the pan. Fry for 2 minutes.
Add chopped potatoes and fry for 5 minutes. Add 1 cup of water and salt to taste. Cover the pan and let it cook for 10 minutes or until the potatoes are half-cooked.
Add chopped mango and green chillies to the pan. Stir well.
Add 2 cups of water to the pan and bring it to a boil. Let it simmer for 5 minutes.
Add the fried fish to the pan and let it cook for another 10 minutes or until the fish is fully cooked.
Turn off the heat and let it sit for a few minutes before serving.
Garnish with fresh coriander leaves and serve hot with steamed rice.