Sada Aloor Torkari
Madhushree Basu Roy
Small cubes of potatoes stir-fried with nigella seeds and green chillies paired well with luchi
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Breakfast, Main Course, Vegetarian
Cuisine Bengali, Indian
- 2 large potatoes
- ½ tsp Nigella seeds
- 4 nos green chillies
- ½ tsp sugar
- 1 tbsp mustard oil
- salt to taste
- 1 tsp whole wheat flour
Peel the potatoes and cut them into small cubes (1.5 cm size). Wash them thoroughly under running water.
In a kadai, heat mustard oil and add a couple of green chillies. Then add the nigella seeds and let them splutter.
Add the potatoes and stir-fry on high heat. Sprinkle a little bit of water and keep stirring. Then add half a cup of water and cover and cook the potatoes on low heat.
When the potatoes have become soft, add sugar and mix well.
In a cup make a slurry of aata and water. Add that slurry to the potatoes and let it come to a boil. Add more water if you want a thinner consistency. Break the chillies in half and add to the pan and let the flavours get infused together.
Serve this with luchi or paratha.
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