A traditional Indian Bengali dish, which is very simple and easy to make. This dish requires slow cooking in water and a drizzle of mustard oil.
It is all about your own preference, what all vegetables you wish to add. Ideally, it is made with potato and tomato or potato, cauliflower, and tomato. However, today I have added carrots and green peas as well.
In this recipe the vegetables are cooked in a rustic fashion into a pot, preserving all the flavors of vegetables, spices, and raw mustard oil in the curry.
This is one of the first dishes I have learned as it is a signature Bengali staple dish.
- 1 large potato (peeled and cut into small cubes)
- 1 tomato (roughly chopped)
- 2-3 green chilies
- 1 cup cauliflower (cut into small pieces)
- 1/2 cup green peas
- 1/2 cup carrots (cut into small dices)
- 1 tsp. chopped ginger
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- Salt to taste
- 2 cups of water
- Few drops of mustard oil
- Put all the ingredients (except the mustard oil) into a pot or in a big steel bowl, and let it cook for 10-15 minutes or until the vegetables are cooked.
- Once the vegetable are cooked, check the seasoning and adjust according to your taste and drizzle a few drops of mustard oil.
- Mix well and let it cook for another 2 minutes.
- Serve hot with roti or any flatbread or steam rice.