Recipes of popular Bengali dishes fresh from the kitchen

Post Page Advertisement [Top]

Main Ingredients:
500 gm elephant yam (oal) peeled and cut into small cube pieces; 2 medium-sized potatoes cut into eight pieces each; 1 medium-sized onion chopped; 1 big-sized tomato chopped; 12-15 pieces prawns/shrimps (cleaned and deveined); 1 tsp ginger-garlic paste; 4 green chillies; 1 tsp ghee (clarified butter).


Spices:
  • 1 tsp whole cumin
  • 2 bay leaves/Tejpata
  • 1 tsp turmeric powder
  • ½ tsp cumin powder/paste
  • ½ tsp chilli powder (optional)
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • ½ tsp sugar (optional)
  • Salt to taste.


Steps:

  1. Marinate the prawns/shrimps with ¼ tsp of salt and turmeric powder. Leave it for 10 minutes.
  2. Boil the yam pieces in water with ½ tsp of salt for 10 minutes. Drain out the water.
  3. Heat oil in a pan. Fry the potatoes till they change to golden brown. Keep aside.
  4. Fry the prawns/shrimps till they change to red-brown. Keep aside.
  5. Add more oil if needed. Temper the oil with whole cumin and bay leaves/tejpata.
  6. When the cumin starts to splutter, add the chopped onions and fry till they become translucent.
  7. Add ginger-garlic paste and fry until the raw smell goes away.
  8. Add chopped tomatoes and green chillies. Fry until the tomatoes become soft.
  9. Add salt, turmeric powder, sugar, cumin paste/powder, chilli powder and mix well.
  10. Add the fried potatoes and yam pieces. Stir it well.
  11. Add ½ cup of warm water.
  12. Adjust the salt and sugar.
  13. Add the fried prawns/shrimps and put a lid on it.
  14. Cook it in low flame until the potatoes are done.
  15. Open the lid, add ghee and garam masala powder. Cover it again for 2 minutes and then turn off the heat.
  16. Now it is ready to be served with plain rice



| Designed by Colorlib