This is such a simple, yet delicious dish that is full of comfort and flavor. I remember eating this quite a bit when i was living in Dhaka for a small season, it was on the lunch menu every day. That, and soupy delicious dal, a yellow lentil curry. So so good. I wish i could revisit those humble, yet filling meals.
I haven't really made the potatoes at all, only had them here and there, when i would visit a Bengali friend, and i would be reminded of how good this cozy dish was. One friend added bitter gourd to hers and that was wonderful, but i think i love the original best, with the humble potato.
Let's get into it ok?
You'll need:
1-2 medium size potatoes, peeled, and cut into thin pieces. This will speed up the cooking process.
2 tablespoons ghee, or mustard oil
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1-2 red chilis
salt
1/2 heaping teaspoon turmeric
pinch of sugar
1-2 medium size potatoes, peeled, and cut into thin pieces. This will speed up the cooking process.
2 tablespoons ghee, or mustard oil
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
1-2 red chilis
salt
1/2 heaping teaspoon turmeric
pinch of sugar
method:
In a large pan, heat up the ghee. Drop in cumin seeds and black mustard seeds, along with the red chili.
In a large pan, heat up the ghee. Drop in cumin seeds and black mustard seeds, along with the red chili.
Fry for a minute or two, let it sizzle and sputter.
Add in potatoes and stir gently, allowing them to get mixed in with the seed mixture.
Add salt and turmeric, maybe even adding a little more spice if you'd like.
Stir until potatoes are cooked throughout and coated well.
Add in pinch of sugar towards the very end and stir that in as well.
Serve and enjoy! I sprinkled a bit of coriander on top and served it with parathas, of course. Rice and dal would be amazing with this.
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