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Bangladeshi bhuna khichuri and elish fish platter.

Khichuri, Ilish Fry, Bharta, Fried Eggplant, and Omelette Platter: A Bengali Comfort Feast
This platter is a perfect combination of flavors and textures, offering a heartwarming and satisfying Bengali meal:
1. Khichuri: A fragrant and hearty dish made with rice, lentils, and whole spices, slow-cooked to perfection with ghee for a rich and comforting base.
2. Ilish Fry: Crispy and golden Hilsa fish, marinated in turmeric and salt, fried to bring out its signature bold flavor.
3. Bharta: A selection of mashed delicacies like mustard-flavored mashed potatoes (aloo bharta), spicy mashed eggplant (begun bharta), or dried fish mash (shutki bharta), adding earthy, smoky, and umami notes.
4. Fried Eggplant: Thinly sliced eggplant, coated in turmeric and salt, shallow-fried until crispy on the outside and tender inside.
5. Egg Omelette: A simple yet flavorful Bengali-style omelette with onions, green chilies, and salt, providing a soft, fluffy texture to balance the meal.
This soulful Bengali platter is best enjoyed on a rainy day, served hot with a drizzle of mustard oil and a side of pickles for the ultimate comfort food experience.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 4 servings
Course: dinner, full meal, lunch, main dish, platters
Cuisine: bangladeshi, Bengali
Ingredients Equipment Method

Ingredients
  

Ingredients for bhuna khichuri
  • 2 cup pulao rice
  • 1 cup dry roasted moog dal
  • 1 cup masoor daal
  • 3 cardamom
  • 2 cinnemon
  • 2 bayleaves
  • 1 tsp ginger garlic paste
  • 1 cup sliced onion
  • 1 cup sliced tomatoes
  • 3-6 fresh green chilies
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp gorom moshla
  • 1 tsp meat masala any
  • 1.5 tsp salt or to taste
  • 1/2 cup mustard oil/regular oil to cook
  • 1/2 cup berestha or fried onion to garnish
Garlic coriander shutki bhorta
  • 7 cloves of garlic large or 1 cup small cloves
  • 1/2 cup sliced onion
  • 1 cup chopped coriander
  • 1 cup green chillies
  • 3 shidol/puti shutki
  • 1 tsp salt or to taste
Fried eggplant
  • 1 large eggplant sliced thick, approximately 7-8 slices.
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric
  • 1 tsp chili powder
  • 1 cup mustard oil to fry
Aloo bhorta/ spicy mash potatoes
  • 2 large potatoes
  • 1/2 cup red onion chopped
  • 1/2 cup chopped coriander
  • 2 chopped green chilies
  • 2 dried red chilies
  • 3 tsp mustard oil
  • 1 tsp salt or to taste
Egg omelete/ dim bhaji
  • 2 large eggs
  • 1 tsp chopped green chilies
  • 2 tsp chopped onion
  • 1/2 tsp salt or to taste
  • 1 tsp chopped coriander
  • 2 tsp oil to fry.
elish fry with berestha
  • 4 pieces elish
  • 1 cup sliced onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 4-5 dry red chili
  • 1/2 cup mustard oil to fry.

Equipment

  • 1 karai/pan for khichuri
  • 1 fry pan for frying elish, eggplants and omelette etc
  • 1 mortar pastel

Method
 

Bhuna klhichuri cooking method
  1. In a pan add oil, temper whole gorom moshla, add sliced onion. cook until brown.
  2. add ginger garlic paste, mix and cook 2-3 minutes .
  3. add tomatoes, chili powder, turmeric powder, gorom moshla and meat moshla.
    Give it a good stir. cook for 4-5 minutes on medium low.
  4. Add washed rice and lentils and mix very well with the gravy.
  5. add salt and 4-5 cups of hot water. mix, cover and cook until everything is cooked and fluffy.
  6. add some green chiles for that fragrant.
  7. lastly add a drizzle of miustard oil, some fried onion and serve.
  8. enjoy with the side dishes.
Garlic coriander shutki bhorta
  1. In a tawa or a pan, add some mustard oil and roast the garlic low and slow until theyre brown and soft.
  2. in the same oil, add green chilies, onion and shutki. Roast until brown.
  3. Transfer everything into a mortar pastel and grind everything into a course paste.
  4. add salt and coriander and some extra sliced red onion/shallots.
  5. mix well and enjoy
Fried eggplant
  1. Marinate the eggplant slices with salt and spices mentioned above.
  2. heat up some mustard oil. fry the eggplant sliced until brown on both sides.
  3. serve and enjoy.
Aloo bhorta/ spicy mash potatoes
  1. Cook the potatoes until they're super soft. peel and tranfer them in a plate.
  2. In the same plate, add all your chopped onions, chillies, coriander, salt and mash everything together with your hand.
  3. Add mustard oil and give it another mix.
  4. Now mash the potatoes and combine everything together. adjust salt if needed.
  5. serve with another drizzle of mustard oil.
  6. enjoy.
Egg omelete/dim bhaji
  1. In a bowl add chili, onion, coriander and salt. using your hand mix them all very well to release flavour
  2. crack two eggs and mix with a fork.
  3. in a pan add oil. once its hot add the egg mixture.
  4. cook 2 minutes on medium flame, then using a spatula flip the egg to cook on other side.
  5. Once golden brown on both sides, take it off the heat.
  6. serve and enjoy.
Elish fry
  1. Marinate the fish pieces and fry them in mustard oil until nicely golden. in the same oil add dried chillies and sliced onion, cook until crispy and golden brown.
  2. serve hot and enjoy.