rosha recipe | Bengali vegetable stew | healthy mixed vegetable stew |

by Tarla Dalal

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rosha recipe | Bengali vegetable stew | healthy mixed vegetable stew | with 28 amazing images.

rosha is a popular veg stew from Bengal made with a combination of vegetables and spices. Learn how to make rosha recipe | Bengali vegetable stew | healthy mixed vegetable stew |

Bengali vegetable stew is a basically a thin curry made with a combination of big chunks of colourful vegetables cooked in lightly spiced broth like gravy with minimal flavouring. It is light, hearty and mildly spiced.

Healthy mixed vegetable stew is a nutritious and delicious Bengali dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. It is a popular dish in Bangladesh and is often served with rice or phulkas.

Bengali stew is a go-to dish in Bengali homes during cold winter days and rainy days. People also love this while feeling sick or under the weather.

pro tips to make rosha recipe : 1. For a richer flavor, use ghee instead of vegetable oil for tempering. 2. You can also add other vegetables to the rosha, such as peas, yam etc. 3. If you prefer a spicier rosha, add more green chilies to the ginger-green chili paste.

Enjoy rosha recipe | Bengali vegetable stew | healthy mixed vegetable stew | with detailed step by step photos.

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Rosha Recipe recipe - How to make Rosha Recipe

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Preparation Time: 15 mins Cooking Time: 17 mins Total Time: 32 mins 6Makes 6 servings
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Ingredients

For Rosha
2 tsp oil
1/2 tsp crushed panch phoron
1 whole dry kashmiri red chilli , broken into pieces
a pinch of asafoetida (hing)
1/2 tbsp ginger-green chilli paste
1/2 cup carrot cubes
1/2 cup cauliflower florets
1/2 cup brinjal (baingan / eggplant) cubes
1/4 cup raw banana cubes
1/4 cup chopped french beans
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 cup onion cubes
1/4 cup chopped tomatoes
1 cup spinach (palak) leaves
salt and to taste

Method

For rosha

To make rosha recipe, heat oil in a deep pan, add panch phoron, kashmiri dry chili and asafetida.
Sauté for a few seconds, add ginger green chilli paste and again sauté for a few seconds.
Add carrot, cauliflower, brinjal, raw banana, french beans, turmeric and coriander cumin seeds powder.
Roast the veggies on medium flame for 3 to 4 minutes, while stirring occasionally.
Add 3 cups of hot water, mix well and cook on medium flame for 5 to 8 minutes, until vegetables are cooked and tender.
Add onions, tomatoes, spinach, salt and pepper to taste, mix well and cook on medium flame for another 2 to 3 minutes.
Serve rosha hot.

Rosha Recipe recipe with step by step photos

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what is rosha made of?

See the below image of list of ingredients form making rosha.

how to make rosha recipe

To make rosha recipe, heat 2 tsp oil in a deep pan.
Add ½ tsp crushed panch phoron. Panch phoron, a Bengali spice blend of five seeds, plays a crucial role in enhancing the flavor and aroma of rosha.
Add 1 whole dry kashmiri red chilli, broken into pieces.

Add a pinch of asafetida.
Sauté for a few seconds.
Add ½ tbsp ginger-green chilli paste. The ginger adds a sharp, zesty flavor, while the green chilies contribute a fiery kick that awakens the palate.
Sauté for a few seconds.
Add ½ cup carrot cubes. The addition of carrot cubes introduces a delightful crunch, adds sweetness, and provides a vibrant orange hue to the dish.

Add ½ cup cauliflower florets. Cauliflower is a low-calorie vegetable, making it a healthy addition to rosha.
Add ½ cup brinjal (baingan / eggplant) cubes. Brinjal cubes, also known as eggplant cubes, bring a unique texture, bittersweet flavor, and vibrant color to rosha.
Add ¼ cup raw banana. Raw banana is a nutrient-dense vegetable that offers a variety of health benefits. It is also rich in vitamins and minerals, including vitamin C, potassium, and vitamin B6.
Add ¼ cup chopped french beans. Adds a touch of freshness, vibrant color, and a subtle crunch to rosha.
Add ½ tsp turmeric powder (haldi). Turmeric gives the characteristic colour to the rosha.

Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
Roast the veggies on medium flame for 3 to 4 minutes, while stirring occasionally.
Add 3 cups of hot water.
Mix well and cook on medium flame for 5 to 8 minutes, until vegetables are cooked and tender.
Add ¼ cup onion cubes.

Add ¼ cup chopped tomatoes.
Add 1 cup small spinach (palak) leaves. Spinach leaves, play a crucial role in enhancing the texture, flavor and nutritional value of rosha.
Add salt to taste.
Add pepper to taste.
Mix well and cook on medium flame for another 2 to 3 minutes.

Serve rosha hot.

pro tips to make rosha recipe

For a richer flavor, use ghee instead of vegetable oil for tempering.
You can also add other vegetables to the rosha, such as peas, yam etc
If you prefer a spicier rosha, add more green chilies to the ginger-green chili paste.
Add ½ tsp crushed panch phoron. Panch phoron, a Bengali spice blend of five seeds, plays a crucial role in enhancing the flavor and aroma of rosha.

Add ½ tbsp ginger-green chilli paste. The ginger adds a sharp, zesty flavor, while the green chilies contribute a fiery kick that awakens the palate.
Add 1 cup small spinach (palak) leaves. Spinach leaves, play a crucial role in enhancing the texture, flavor and nutritional value of rosha.