Piyaj Koli - Aloo Torkari (Spring Onion & Potato Curry)

          This is a simple stir fry of spring onions and potatoes - Bengali style. I gave a tempering of kalonji (nigella seeds) and cooked in mustard oil. The addition of garlic gives this dish a certain punch and makes it even more delicious. It can be relished with either hot steamed rice or chapatis. 

• 3-4 spring onions, chopped
• 1-2 potatoes, cut into small cubes
• 2 tbsp. mustard oil
• 1 tsp. kalonji (nigella seeds)
• 1 dry red chilly
• 1 tsp. garlic, grated
• salt to taste
• 1/2 tsp. turmeric powder

     




           Heat oil and temper with kalonji and red chilly. After a few seconds, add the garlic and saute till it changes colour. Now add the potatoes and continue to fry till light brown.

          Add the chopped spring onion, salt and turmeric powder and fry on low flame till the potatoes are cooked and the moisture dries up. Serve hot with rice.