This Mahalaya try out these easy and authentic Bengali Recipes

For Mahalaya we have brought some simplest and easy-to-cook recipes for Mahalaya morning

After waking up early you will need some delicious Food to Start your day. Though we have already given you some of the best delicious Bengali food recipes, for Mahalaya we brought some simplest and easy-to-cook recipes for Mahalaya morning.



Muri Ghonto:


One of the signature dishes from the Bengali Cuisine. We cook it with Rice and Fishhead (mostly Rohu Fish/ Rui Mach or Katla fish). Muri stands for Head.




1) 1 Fish Head

2) 50g Gobindobhog Rice

3) 3 Potato (Medium Size)

4) 2 Onion

5) 1 Tomato

6) 1 teaspoon Ginger Paste

7) 2 teaspoon Garlic Paste


For Tempering:

1) 2 Bay leaf

2) ½ teaspoon Cumin Seed

3) 2 Dry Red Chili



1) 1 teaspoon Turmeric Powder

2) 1 teaspoon Bengali Garam Masala Powder

3) 1 teaspoon Cumin Powder/ Jeera Powder

4) 1 teaspoon Red Chili powder

5) 1 tablespoon Sugar

6) 6 tablespoon Mustard Oil

7) 1 teaspoon Ghee

8) 1 teaspoon Salt or To taste


Steps :

1) Wash the Fish head properly and cut it into two halves and add some turmeric powder and salt to the fish head and keep the pieces aside.

2) Wash Rice thoroughly and keep aside.

3) Cut Potatoes; Chop Onion finely and make a puree of Tomato.

4) Take Oil in a Deep Pan and fry fish head from both the side in medium flame for around 5-7 minutes till the fish head turns brownish in color.

5) There shouldn't be any odor of uncooked fish in the head.

6) Strain the fish heads from the oil and keep them aside for further use.

7) In the same oil, fry potatoes in medium flame, till they turn golden in color in at least ⅓rd cooked. Remove them from the oil.

Now temper the Oil with Dry Red Chilies, Bay leaves, and Cumin seeds, and add chopped onions.

8) Cook for around 5-7 minutes on medium flame or till the onions turn golden brown in color.

9) Now add Ginger-Garlic Paste and Pureed Tomato as well.

10) Cook until the aroma of uncooked tomatoes goes out completely in medium flame. Add rice to the mixture and cook on a medium flame for.

11) Add Turmeric Powder, Cumin Powder, Red Chilli powder, Sugar, and also Salt

Cook till the oil comes out from the mixture and the rice turns a bit transparent in color.

Break the fried Fish head into small pieces and add those in the pan along with the fried potatoes.

12) Add 2 Cups of Water and cover the pan with a lid and cook for around 15 minutes on low flame or till rice and potatoes are completely cooked.

13) Add Bengali Garam Masala Powder and Ghee to the Muri Ghonto.

Mix properly and then switch the flame off when the Water content reduced to ⅕th.

Switch the flame off and serve it hot with steamed rice.



Shorshe begun:


Another bengali dish which involves poppy seeds and enhances its taste. Let's jump off to the recipe as we don't need to waste the time explaining the dish to you as you can only understand the real taste and essence of the dish.



1) 520 gms aubergines cut in strips

2) ½ tsp turmeric powder

3) 5 tbsp vegetable or mustard oil

4) 1 tsp nigella seeds

5) 2 birds eye green chillies slit lengthwise

6) 1 tsp ginger paste

7) 1 tsp coarsely ground cumin seeds

8) 1 tsp sugar

9)Salt to taste

10) 150mls water


For the mustard paste

1) 5 tbsp yellow mustard seeds

2) 1 tbsp white poppy seeds

3) 1 birds eye green chilli

4) 2 tbsp Greek yoghurt

5) ½ tsp turmeric powder



1) Soak the mustard seeds and poppy seeds in warm water for an hour. In a large bowl add the aubergine pieces along with the turmeric powder. Coat well and set aside.

2) In a large pan heat 3 tbsp over a medium flame and add the aubergine pieces frying for 2 minutes each side turning to brown evenly. Fry the pieces and drain on kitchen paper.

3) To make the mustard paste; Drain the soaking water and add the mustard seeds, poppy seeds, chilli, yoghurt and turmeric in a blender. Blend to a smooth fine paste.

4) In a large saucepan, heat the remaining 2 tbsp of oil over a low heat. Add the nigella seeds and green chillies fry for 1 minute

5) Add the mustard paste and fry, stirring for 2 minutes. Add the ginger paste and continue to fry for another 2 minutes. Add the cumin, sugar and season to taste. Add the water and simmer for 1 minuteBengali Shorshe Begun.

6) Now add the fried aubergines coating with the mustard gravy and simmer over a low heat with a lid on for 4-5 minutes. Stir half way through cooking. Serve warm with plain rice.



Postor bora:


A simple recipe for snacks which you can eat anytime.



1) ½ cup Poppy seeds

2) 1 and ½ tablespoon whole Poppy seed for coating

3) 2 tablespoon Onion, finely chopped

4) 2-3 green Chillies, finely chopped

5) 3 tablespoons grated Coconut

6) 2-3 tablespoon Rice flour

7) Salt to taste

8) 3 tablespoon Mustard oil, for frying

9) ½ cup warm water to soak the poppy seeds




1) Soak the Poppy seeds in water for half an hour.

2) Drain the excess water with the help of a strainer and transfer it into the jar of a grinder.

3) Grind the poppy seeds to a smooth paste. Add very little water, if required. I have added 1 teaspoon of water for grinding.

4) Transfer the paste into a bowl.

5) Add chopped onions, green chillies, grated coconut, salt, and rice flour into the bowl one by one. Mix all the ingredients nicely.

6) Take poppy seeds on a dry plate and take a small portion of the mixture in your hand and make a flat patty. Put the patty on the poppy seeds to make a coat. Repeat the same process and make the patty. I have prepared 14 patties with the mixture.

7) Put a non-stick pan on flame and let it become dry.

8) Add mustard oil and wait until the oil is hot.

9) Put the flame in medium and add the patties to fry.

10) Fry the patty in medium flame till golden brown and then flip them to fry the other side.

11) Transfer the fritters on a kitchen tissue lined plate.


Abirbhab Haldar

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