Bangladesh Cooking Lesson

Event date: October 2010

When Global Meets Local: Bangladesh (South Asian-style) Cooking Class Wednesday, October 13th, 2010

Local chef from Bangladesh Christina Reimer led participants through the Corvallis Wednesday Farmers’ Market to discuss how to use seasonal vegetables in South Asian cooking. Participants then proceeded to the First Alternative Co-op, where they met Chef Christina for a walk through the Co-op to learn where to find some of the vegetables, pulses and spices they would need to prepare the vegetable and pulse-based curries.  Participants learned that the Co-op carries many vegetables and fruits from local farmers, at prices similar to those at the farmers’ market.

The 15 participants then proceeded to the Co-op’s community kitchen, where they were greeted with mango lassis (a delicious mango and buttermilk drink.) Chef Christina then demonstrated how to cook a delicious meal of special vegetarian Bengali foods: pakoras (fritters), vegetable curry, rice, mint-cilantro chutney, and tomato and cucumber salad with mustard oil dressing. Recipes appear below. A special bonus recipe included below is Orange Cardamom cake.
After cooking the meal, participants sat down and devoured the pakoras, vegetable curry, dal, tomato and cucumber salad, and chutney, with rice. Delicious! Everyone clamored for another cooking lesson, and Slow Food Corvallis and the Co-op have discussed a repeat with different recipes.

Links to recipes: