Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
2 medium-sized potatoes peeled and cut into thin pieces (lengthwise); 300 gm onion flower (peyajkoli) cut into pieces (1 inch length); 1 medium-sized onion chopped.

Spices:
  • ½ tsp bengali paanchforon (fenugreek seed, fennel seed, whole cumin, kalonji and radhuni).
  • 1 dry chilli
  • ½ tsp turmeric powder
  • Salt to taste.

Steps:

  1. Temper the oil in a pan with dry chilli and paanchforon.
  2. When the aroma of the spices come out, add the potatoes and fry till they turn golden brown.
  3. Add the chopped onion and fry until it becomes translucent.
  4. Add the onion flower and fry for a while.
  5. Add salt and turmeric powder. Mix well.
  6. Put a lid on it and cook for 10 minutes in medium flame. wait until the vegetables get cooked.
  7. Turn off the heat and serve with roti (chapati) or as a side dish with daal.
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