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Saturday, 28 March 2015

Ol Makha (Suran Bharta / Mashed Elephant Yam Curry - Bengali Style)


          'OL' means Elephant Yam / Suran and 'Makha' means boiled / mashed / bharta. So this is my version of a Yam Bharta a la Bengali style. This is another great way of serving this humble veggie which is full of essential nutrients. It is a simple homemade, easy and a delicious dish. The tempering is done in mustard oil for an authentic Bengali flavour. 

           It is a great comfort food for those days when time is a constraint. You can try this recipe with potato too. It can also be had, rolled up in a roti as a wrap or spread on a toast for a quick meal. Please check below a step by step guide with pictures to prepare it.






  • 500 gms. yam, cubed
  • 2 tbsp. mustard oil
  • 1 tsp. kalonji (nigella seeds)
  • 2 dry red chilies, broken into half
  • 1 tsp. garlic, chopped
  • 1 onion chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. coriander leaves, chopped



          Boil the yam till soft or pressure cook for 3 whistles. When cool, mash them and keep aside.

          Heat oil in a pan and temper with the red chilies. Then add the garlic and kalonji.  Saute for a few seconds till the garlic changes colour.
    
          Now add the onion, salt and turmeric powder and fry till light brown. Add this tempering and the coriander leaves to the mashed yam and mix well. Serve as a side dish with rice or with chapattis / parathas.





                                 Boil the Yam till soft. When cool, mash and keep aside.



                               Temper the oil with dry red chilies.



                            Add the kalonji and garlic. Saute till the garlic changes colour.



                           Add the onion, salt and turmeric powder. Saute till light brown.
                                      


                         Add the tempering and coriander leaves to the mashed yam and mix well.
                                  
                                

                                Serve, garnished as a side dish with either rice or chapattis.







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