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.