A couple of weeks ago, The Mustard Specialist shared a potato recipe from the Kumaoni region. This time around, we continue following the potato as we travel further eastward – to Bengal.
This dish demonstrates a vital aspect of the Bengali culinary arts – their ability to use Mustard Oil in many, many creative ways!
Here are the ingredients that you will require:
Potato: 3 large
Mustard Oil: 2 tablespoon
Fresh Coriander Leaves (Dhania): 2 tablespoon, chopped
Onion: 1, chopped
Fennel Seeds (Kalonji): 1 teaspoon
Dry Red Chillies: 3 to 4
Turmeric (Haldi) Powder: half a teaspoon
Salt: to taste
Pepper: to taste
Boil the potatoes with their jackets (skin) on till they become slightly soft. Now peel them and dice them into small cubes.
Heat a little of the Mustard Oil in a pan on low heat and add the Fennel Seeds; after a while, the seeds will begin to splutter; at this point add the Dry Red Chillies and fry them lightly.
Add the rest of the Mustard Oil to the pan and pour in the diced potatoes and turmeric powder. Stir thoroughly so that all the ingredients mix well and the turmeric powder coats the potato cubes turning them rich yellow in colour.
Continue cooking on a medium flame till the potato pieces begin to turn a shade of rich golden brown. At this stage, add a little water (half a cup should be enough) and continue cooking and stirring. After a minute or so, cover the pan with a lid and continue cooking till the potatoes become soft (that is, they are no longer crunchy). This should take around 7 minutes.
Remove the lid and add the chopped onions and chopped coriander leaves. Stir thoroughly to mix all the ingredients and continue cooking till the water evaporates.
Add salt and pepper to taste and it is done! Your Bengali-style Potato dish is ready to be served. Even though this is traditionally a dry dish, it is usually eaten with rice or is relished as a side dish alongside a daal or a vegetarian or non-vegetarian gravy dish.
Enjoy this deliciously enthralling Jugalbandi between Potato and Mustard Oil!