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Tuesday, May 21, 2019

How to Cook 'Kala Vuna' a Bengali Traditional Food

How to Cook 'Kala Vuna' a Bengali Traditional Food

How to Cook 'Kala Vuna' a Bengali Traditional Food - upgainer.com

Bhuna is a term you usually find on café menus which are vastly found Bangladeshi Restaurants. It is one kind of traditional food which is known as the 'Kala Vuna' in the Bengali language. It alludes to cooking meat with flavors with practically no water included. This requires steady blending to avert the flavors adhering to the base of the skillet however the subsequent dish is rich and exceptional in flavor from the caramelisation of the onions and the singing of the flavors. I've made things simpler here by including a little water yet do ensure that all or a large portion of it evaporates so there is no loss of flavor.

For Serving 4 to 6 Persons


* 750g boneless beef  steak, cut into 4cm 3D shapes

* 3 tbsp ghee

* ½ tsp cloves

* 2 green cardamom cases

* 1 dark cardamom case

* ½ tsp dark peppercorns

* 2 cove leaves

* 3 green chillies, cut the long way into equal parts

* 250ml water

* 2 tomatoes, finely slashed

* 2.5cm bit of crisp ginger, finely slashed

* 3 tbsp tamarind glue

* Juice of ½ lemon

* 2 tbsp slashed crisp coriander

* A spot of sugar

For the marinade 

* 2 onions, finely slashed

* 3 tbsp ginger garlic glue

* 2 tsp salt

* 2 tsp red bean stew powder

* 2 tsp cumin seeds, simmered in a dry griddle and after that ground

* 2 tsp ground coriander

* ½ tsp ground turmeric


Combine every one of the elements for the marinade. Include the Beef, swinging to coat it well, and put aside for 30 minutes.

Warmth the ghee in an enormous, substantial based container, include the entire flavors and sound leaves and let them splutter. Include the marinated meat and mix well over a high warmth, until the juices are assimilated and the meat starts to darker. Include the green chillies and water, at that point diminish the warmth, spread and cook tenderly for 25-30 minutes, until the meat is around 66% done. Include the tomatoes and ginger and cook for 8-10 minutes over a high warmth, working all an opportunity to squash up the tomatoes. You may need to include several tablespoons of water to counteract the sauce adhering to the base of the container.

At the point when fat starts to leave the side of the skillet, the meat has come to the bhuna organize. Presently blend in the tamarind glue and lemon juice, trailed by the cleaved coriander. At long last include the touch of sugar, at that point spread the container and turn off the warmth. Leave for around 5 minutes so the meat can finish the cooking in its own warmth. Present with layered parathas.

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