A wide array of mild, sometimes bitter, milky curries served for lunch to open up the palate for the oncoming spicier courses

Potatoes in a nutty poppy seed gravy

with two variants

Curried bottle gourd

A quick and delicate dal tempered with radhuni, a type of seed that is quite unique to Bengal.

Sweet and sour mosur dal with green mangoes

Bengali jackfruit curry

Okra in a mustard-poppy sauce

Made with green unripe banana

A mild, milky curry of bottle gourd

A light curry with pointed gourd

A quick stir-fry of bottle-gourd peels.

Moog dal with bitter melon and bottle gourd

Banana stem cooked in spices

with steps to cut mourola at home

Bengal summer in a bowl

Bottle gourd cooked with prawns

Roasted moong dal with a medley of summer vegetables

Banana blossom paturi

An easy shukto with green papaya

Light and midly bitter stew of summer vegetables

two variations

Taro stolons cooked with mustard and prawns

Pumpkin vine cooked with a medley of vegetables

Ridged gourd and lentil fritters in a poppy-based stew

Sun-dried jackfruit seeds, roasted and mashed

A dry stir-fry of banana stem