Sorol (food)

Sorol is a traditional Bangladeshi dish, typically prepared with mixed vegetables and small fish. It is a popular dish in rural areas of Bangladesh and is known for its unique taste and nutritional value.

Ingredients

The main ingredients of Sorol include potato, eggplant, pumpkin, bitter gourd, snake gourd, red spinach, green chili, onion, garlic, turmeric, salt, and small fish such as puti fish. The fish is usually fried before being added to the dish.

Preparation

The preparation of Sorol involves boiling the vegetables in a pot with water, salt, and turmeric. The fried fish is then added to the pot. The dish is cooked until the vegetables are tender and the flavors have melded together. It is typically served with rice.

Cultural Significance

Sorol is a staple dish in rural Bangladeshi households. It is often prepared during the winter season when a variety of vegetables are available. The dish is also commonly served during traditional Bangladeshi festivals and celebrations.

Nutritional Value

Sorol is a highly nutritious dish due to the variety of vegetables and fish used in its preparation. It is rich in vitamin A, vitamin C, calcium, iron, and protein. The dish is also low in fat and calories, making it a healthy choice for those following a balanced diet.

See Also

• Bangladeshi cuisine
• List of Bangladeshi dishes
• List of fish dishes

This Bangladesh-food related article is a stub. You can help WikiMD by expanding it.