Year round, Bengalis feast on various types of vegetable curries (tarkari). Plates are filled with heaps of lao (long squash), pepe (unripened papaya), beans, phulkopi (cauliflower), and begun bhaja (fried eggplant). Starting in the fall, though, the harvest season starts to taper off and fewer varieties of vegetables are available.
1. Potoler tarkari
2. Potol bhaja
3. Doi potol
Potol bhaja:
Cut head and tail of each potol. Half (hot dog style), add salt and turmeric. Fry in oil (enough to cover pan) on medium heat until brown.
Potoler tarkari:
Cut head and tail of each potol. Peel but leave some skin. Half each potol (hamburger style). Peel aloo and cut into small pieces (same size as potol) - if small, then melts into dish.
Add oil (enough to cover pan) and heat - when warm, add jeera phoron (whole cumin - 1/4 tsp), fry for few seconds, then add potol, 1 tsp turmeric and salt. Add potatoes when potol has been sauteeing for a few minutes. Add another 1 tsp turmeric and salt. Sautee on medium heat with cover. Stir frequently. When sautee is done, reduce heat to low and add powder jeera (cumin) and powder dhone (coriander). OR alternative: curry powder. Also add half tsp ginger. Continue to sautee for a few minutes. Then add a little water - enough to cover the vegetables, then reduce heat to low, cover, and let vegetables cook. Continue to cook until potatoes melt into curry. (takes about half an hour to cook)
Doi potol:
Same as above, but add 1 tbsp yogurt when adding powder jeera and dhone.
1. Potoler tarkari
2. Potol bhaja
3. Doi potol
Potol bhaja:
Cut head and tail of each potol. Half (hot dog style), add salt and turmeric. Fry in oil (enough to cover pan) on medium heat until brown.
Potoler tarkari:
Cut head and tail of each potol. Peel but leave some skin. Half each potol (hamburger style). Peel aloo and cut into small pieces (same size as potol) - if small, then melts into dish.
Add oil (enough to cover pan) and heat - when warm, add jeera phoron (whole cumin - 1/4 tsp), fry for few seconds, then add potol, 1 tsp turmeric and salt. Add potatoes when potol has been sauteeing for a few minutes. Add another 1 tsp turmeric and salt. Sautee on medium heat with cover. Stir frequently. When sautee is done, reduce heat to low and add powder jeera (cumin) and powder dhone (coriander). OR alternative: curry powder. Also add half tsp ginger. Continue to sautee for a few minutes. Then add a little water - enough to cover the vegetables, then reduce heat to low, cover, and let vegetables cook. Continue to cook until potatoes melt into curry. (takes about half an hour to cook)
Doi potol:
Same as above, but add 1 tbsp yogurt when adding powder jeera and dhone.
No comments:
Post a Comment