Spring Onion Curry with Sweet Potato & Eggplants - Bengali Style

          This is spring onion cooked in a traditional Bengali homemade style with some sweet potatoes and eggplants. Cooked in mustard oil, this yummy curry goes perfectly well as a side dish with chapatis. It can also be had with plain steamed rice. For some crunchy effect to the dish, fried vadi / dried lentil dumplings can be crushed and added to the end product. 

• 2-3 bunches of Spring Onion, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella seeds)
• 1-2 dry red chilies
• 1/4 tsp. asafoetida (hing)
• 1 med. size sweet potato, cubed
• 3-4 long eggplants, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• few slices of the white portions of the spring onion to garnish

          Heat oil in a pan and temper with kalonji and dry red chilies. Saute for a few seconds and add the asafoetida, followed by the sweet potatoes and eggplants.

          Saute till they turn a slight light brown in colour. Now add the greens, salt, turmeric powder and cumin powder.

          Keep frying till all the moisture is dried up and the veggies turns soft and cooked. Serve, garnished with the white portions of the spring onion.

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.