Tender eggplant (begun) cooked with neem leaves is the base of the traditional Bengali meal Neem Begun. The meal gains a distinct taste from the bitterness of the neem leaves, which is frequently counterbalanced with spices and occasionally a hint of sweetness.
A tasty Bengali meal called mochar ghonto is prepared by cooking banana blossoms, or mocha, with a variety of spices and occasionally potatoes. It's a classic vegetarian meal from Bengali cuisine that's tasty and substantial.
Thinly sliced tender shoots of the palm tree (thorer) are stir-fried with spices like mustard seeds, turmeric, and green chilies to make the Bengali cuisine known as "Thorer Chechki." It's a tasty side dish that's easy and frequently eaten with rice.
Bengali cuisine's Doi Begun is a creamy, zesty dish made with eggplant (begun) simmered in yoghurt (doi) gravy. This is a well-liked recipe that combines the richness of yogurt and spices with the earthiness of eggplant.
Bengali food called Echorer Kofta stew is made with raw jackfruit (echor) koftas, or dumplings, that are cooked in a savoury, thick stew. Usually, to make the koftas, grated raw jackfruit is combined with spices, and the mixture is deep-fried before being added to the curry.
A classic Bengali mixed vegetable meal called shukto is prepared with many vegetables, including potatoes, drumsticks, bitter gourd, and more. It has a distinct flavor that is bitter and delicious, enhanced by a mixture of spices and occasionally a hint of mustard paste.
Bengali cuisine's "mete chochori" is made with minced goat liver, or "mete," cooked with tomatoes, onions, and spices. This tasty and nourishing dish is typically eaten with toast or rice.