This bengali dish is full of all earthy Indian spices, giving you a cultural shock.
Nutritional info
-
1.3 gm
-
15.8 mg
-
7.7 gm
-
10.7 gm
-
2.6 mg
-
8.2 mcg
-
32.8 mg
-
122.3 kcal
- Ingredients
- Step-by-Step
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Take 1/4th tsp of kalonji, saunf, methi, rai and jeera in equal amounts, mix well and make a mixture.
Take a thick bottom pan and heat 2 tsp mustard oil, add the panch poran masala and mix well.
Once mixed, add 1/8th tsp hing, 1 red chilli, 1/4th cup chopped potato and saute well.
Then add 1/4th sp salt, 1/4th tsp red chilli powder, 1/4th tsp haldi, 1/4th tsp coriander powder and mix well.
Add water, cover and cook.
Garnish with coriander leaves and serve hot with rice.