Reviewed: Jul. 10, 2011

This was very good. I added some chopped green bell pepper and summer squash. Served with naan, basmatic & wild rice mix (Trader Joe's) and a store-bought mango chutney.

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2 users found this review helpful

Reviewer:

LYNNINMA

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Leicester, Massachusetts, USA

Reviewed: Apr. 6, 2010

Very good. I made it with a bit of yogurt and no water. Served with naan. Thanks for the recipe!

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1 user found this review helpful

Reviewer:

badfish

Reviewed: Dec. 30, 2009

Truly excellent! I will definitely be making this again. I used Saffron since I accidentally didn't have tumeric -- that, I will do again. I would recommend using more garlic paste and, if you like spicy food, definitely include both peppers.

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2 users found this review helpful

Reviewer:

Amber

Reviewed: Oct. 25, 2009

Made this with my sister-in-law for my Bengali husband. We didn't change anything except put in 1tbs sour cream at the end (instead of the yogurt suggested, didn't have any). Aunthentic and yummy! Be careful with the peppers, it really does add kick.

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5 users found this review helpful

Reviewer:

Nasreen

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Reviewed: Oct. 5, 2009

Very tasty. I did add the yogurt as Saira suggested (could tell while making it that it would really add to it). Was spicy and flavorful but not too hot. Good for those who want to try something different but concerned about the heat. Will definitely make it again!

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Reviewer:

lindalou

Reviewed: Sep. 1, 2009

This recipe is an original! True bengali cooking for people who love spices. I like to add a little more turmeric (about 1/2 tsp) and if you really like spice, I add 1 hot pepper (the kind you find at Indian grocery stores.) If you like the sauce very thick, add 1 tbs yogurt and let simmer instead of water. Thanks for the great recipe!

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12 users found this review helpful