Traditional Bengali Shukto

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1 plantain

1 8-ounce radish or daikon, sliced lengthwise

2 large potatoes, sliced lengthwise

1 medium-size eggplant, sliced lengthwise

1 small bitter gourd (a vegetable popular in Southeast Asia)

2 teaspoons mustard seeds

1/2 teaspoon fenugreek seeds

2 tablespoons poppy seeds

2-inch length of ginger root

1/2 teaspoon turmeric powder

2 tablespoons vegetable oil

salt and sugar to taste

Soak 1 1/2 teaspoons of mustard seeds and 1 1/2 tablespoons poppy seeds in warm water for half an hour. Then blend both of these with grated ginger root in a food processor to make a fine paste. Cut plantain, radish, potato and eggplant lengthwise (about 3 inches long). Heat 1 tablespoon oil in a wok. Fry bitter gourd slices and set aside. Add 1 tablespoon of oil to wok and heat, then roast 1/2 teaspoon mustard seeds, 1/2 tablespoon poppy seeds and 1/2 teaspoon fenugreek. When mustard seeds start to pop, add all sliced vegetables (plantain, radish, potato, eggplant) and stir-fry over medium heat. After stir-frying vegetables for 5 to 7 minutes, add the blended spice mixture to vegetables and stir constantly for about 2 minutes. Add salt, sugar and turmeric powder and cook for 1 minute to evenly coat vegetables. Add water to cover contents and then cover wok from 3 to 5 minutes. Add fried bitter gourd and cook all vegetables until soft. Serve with rice. Serving size: 6.

Bengali Chicken Curry

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10 chicken drumsticks or thighs

2 large red onions, chopped

5-6 cloves garlic, chopped

About a finger’s length of ginger, grated

2 large, fresh tomatoes, diced

3-4 pieces of whole cardamom

3-4 small sticks whole cinnamon

6 pieces whole cloves

4-5 bay leaves

1 teaspoon turmeric powder

1/2 teaspoon (or to taste) red chili powder

1-2 teaspoons (or to taste) salt

1 teaspoon (or to taste) sugar

2 tablespoons vegetable oil

Marinate the chicken in salt, turmeric and chili powder for 30 minutes. Heat vegetable oil in a pan. Add bay leaves, cardamom, cloves and cinnamon sticks. Heat until contents are light brown in color. Add chopped onions, garlic and ginger, and fry until golden brown. Add marinated chicken, along with diced tomatoes, and turn chicken over a few times to coat them with contents of the pan. Reduce heat, and add enough water to cover the chicken. Cover pan and cook for at least 20 minutes, or until the chicken is cooked. Garnish with cilantro. Serving size: 4.