I am definately Bangladeshi, or British Bangladeshi (just to distinguish myself from those who may live in the UK and do not have a British passport) or those who genuinely have been born in the UK. I am a first generation migrant.
But going back to the main source of my story, or the story of food: what makes 'curries' or a curry?
I can totally say from the bottom of my heart that the use of vegetables in Bengali cooking has reduced a great deal since I was 16 year old, yes, from when I packed my bags to discover London - all alone. I hope the reduction is not linked with me leaving my Bengali home.
Naturally, on a serious note, I am shocked to see such a reduction. I do not know whether it's because we are getting poorer or for some other reason.
What seems obvious to me, Muslim Bengali cooking, within my community from my limited knowledge, I am seeing use of red meat and chicken more on our plate than the healthier option that I was brought up with.
I remember, we use to eat some weird and wonderful vegetables that I have never heard of in my limited life. The pictures below, having visited Taj Store in Brick Lane, London, since I re-discovered my ethnic Bangladeshi brown faced roots, I managed to get hold of a few for display.
The real challenge for me, although, I am just a passport carrying Bangladeshi, instead of born in Britain Bangladeshi, is naming these vegetables in either Bengali or English.
I could name one of them, yes just one to my shame; there are others I have no clue about there whereabout let alone I know how to cook them without my body and mind in cringe.
So, if anyone knows what they are, please tell me, and do not forget to let me know how to cook them...
To my surprise, I received a number of replies from respondents from various sources:
Respondent N.1: Is top left a cucumber? And top right mange tout? They don't look exactly like them, and I don't recognise the other two.
Respondent N.2: Unappetising.
Number 3 respondent: Bottom left is bitter melon aka bitter gourd. Reduces blood sugar, so very good for diabetics
Respondent N.3 carried on: Picture not clear, but bottom right looks to be turmeric. Powerful anti-inflammatory /anti-cancer properties. Combine with black pepper to activate.
And then someone else from another source:
Top left looks like turmeric, top right is bitter gourd, bottom right is snake gourd and bottom left, not sure if there’s a specific name, We just call them beans'
At least some people know more about Bangladeshi vegetables than this passport carrying British Bangladeshi.
BUT DOES ANYONE KNOW HOW TO COOK THEM?
The first picture is galangal, the second, bitter gourd, the third is hyacinth beans and finally snake gourd. Yes, not too difficult to prepare and cook them.
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