Kochu Bhaji/ Yam Stir-fry the Bengali way by Nayana Afroz
If you have been following my stories, you know by now that we as a family prefer to have a full course Bengali meal for dinner on most days (even on weeknights) and also for lunches in the weekends (unless we are eating out!) — apart from days when I am in the mood to experiment with other cuisines. And our meal consists mostly of proper pattern of something bitter palate cleanser, followed by lentil, veggies and fish. Naturally, I need to keep an eye open for variations to make everyday veggies taste special. This is one such recipe!
This is a recipe shared by Nayana Afroz, who is a well known home chef.
Ingredients:
- Kochu/ Yam
- Kaalo Jeera / Nigella Seeds
- Garlic
- Green Chillies
- Salt
- Tamarind Water
- Sugar
- Mustard Oil
Method:
- Chop the yam. Parboil the veggies and drain the water. Keep aside.
- Heat mustard oil, add nigella seeds.
- When the seeds splutter, add plenty of chopped garlic and green chillies.
- When they turn red, add the veggies. Add salt. Stir well.
- When oil starts separating, add some tamarind water mixed with sugar, and keep frying till you get this look.
- Serve with steamed rice.