With love from the Calcutta Cookbook
5th March,2008 As a part of my love for regional Indian cuisine, I've decided that once a week, dinner will be from any region other than our own. This week, we are enjoying some homely vegetarian Bengali meals from the chapter Bangla Ranna of The Calcutta Cookbook Bengali menu for tonight Piaj koli
Ingredients
- 500 gms onion sprouts (spring onions 3-4 bunches)
- 200 gms potatoes
- 200 gms tomatoes
- 2 tbsps mustard oil
- 1 panch phoron tso
- 1 tsp turmeric powder
- 1 tsp sugar
- to taste salt
Instructions
- Cut onion sprouts into 1 1/2 inch pieces. (I sliced the white bits thinly).
- Peel and cut the potatoes, tomatoes and onions into thin rounds.
- Heat the oil to smoking in a wok, reduce heat and add panch phoron. As soon as oil stops spluttering, add the potatoes and onions. Stir fry for 2 minutes and add the tomatoes.
- Stir fry over medium heat for 5 minutes, then add the turmeric, salt and sugar. Reduce heat and cook covered for 7-10 minutes until the potatoes are nearly cooked, the onions soft and tomatoes pulpy.
- Add the onion sprouts, mixing well. Increase heat and cook for another 5 minutes until they are soft. No water must be added to this dish.
Notes
Notes:
Masoor Dal-
From the variation no.1 given in the book:
Pressure cook 1/2 cup masoor dal with 2 cups water and pinch of turmeric powder until soft. Remove from cooker into a saucepan. Thin with water as per your liking. Simmer once with some salt.
In a tadka ladle or a wok, heat 1 tsp mustard oil. Add 1-2 chopped green chillies, 1/2 tsp nigella seeds to the hot oil. Let the seeds splutter and add it to the dal. Serve hot with rotis and vegetable.
Update 14th April,.
I was waiting to remake this dish to be able to post a decent picture....but did not get the chance, hence posting it today anyway, so as not to miss the bus on RCI Bengal.
The tarkari and masoor dal are my entries for the event hosted bySandeepa at Bong Mom's Cookbook.