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Monday, 29 September 2014

Piyaj Koli Aloo Torkari (Spring Onion - Potato Curry - Bengali Style)

                A simple and traditional Bengali style spring onion and potato stir fry. Best relished with plain steamed rice. This is a very common menu which is enjoyed in every Bengali house hold. The addition of bori / mangodi gives this dish a very crunchy effect.

  • 3-4 bunches of spring onion, chopped
  • 2 med. potatoes, cut into small cubes
  • 8-10 bori / mangodi / vadials
  • 2 tbsp. mustard oil
  • 1-2 dry red chilies
  • 1 tsp. kalonji (nigella seeds) / panch phoron 
  • salt to taste
  • 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a non-stick pan and fry the bori till golden brown in colour. Keep aside. Heat remaining oil and temper with red chilies and kalonji. Saute for a few seconds.

          Add the potatoes and fry till they turn slightly brown in colour. Now add the spring onion, salt, fried bori  and turmeric powder.  Cover and cook till dry. Serve hot with plain steamed rice.

(Panch Phoron - equal quantities of fennel, fenugreek, cumin, mustard & nigella (kalonji) seeds).

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