Aloo Pyaj Kolir Torkari / Bengali Potato and Spring Onion Dry Curry

Recently I am having problems with my photos. They are coming awful grainy. The reason must the be increased ISO that I am using currently as there is particularly no sunlight these days. The weather is always gloomy and I don’t have large flashlights in my home. Looks like, I really really need them pretty soon. Because if I carry out in this way my photos are going to be nowhere near to be good or just okay.     

We like this aloo pyajkolir torkari simply because it’s simple and subtle in taste. Its a good starter for any lunch. And its sweetish tinge makes a good impression too. For me, I can eat my whole meal with aloo pyaj koli and dal-rice.  My husband loves it too. When we go to India in winter Pyajkoli becomes compulsory for us in lunch time. For some variations you can add some chopped and blanched cauliflower as well...and it just lends some more flavour to the dish.

My mother cooks Aloo Pyaj Koli dry, the way I have cooked, whereas my mother-in-law cooks the same dish with a little thick gravy, and she almost mashed everything.  Both the dishes are tasty and both of them taste great. You decide how you want to have your pyaj koli and make the simmering time in the end like that.

If you want the dry version then stop cooking when you see your potatoes and spring onions are cooked. And if you want it to be mushier, and then add ½ -1 cup of water and simmer till it dries.

Aloo Pyaj Kolir Torkari / Bengali Potato and Spring Onion Dry Curry

Serves 2

Ingredients:

6-8 bunches of spring onions

2 medium potatoes – peeled and cut lengthwise

1medium onion – sliced

1 tsp turmeric powder

1 tsp red chilli powder

2 green chillies – slitted

Salt

2-3 tsp sugar

1 tbsp oil (preferably mustard oil)

Method:

Heat oil in a kadai / pan.

Then throw in the sliced onions.

Sauté and cook till the onions become translucent and the edges start to become golden.

Next add the sliced potatoes. Sprinkle some salt on them and mix everything.

Cook for 3-5 minutes, or until the potatoes start to become soft.

Now add the roughly chopped spring onions. Add the turmeric powder and red chilli powder.

Mix everything, put cover and let it cook for 2-3 minutes.

Then put off the lid, give a quick stir and cover again. If everything seems a little dry add a dash of water.

Cook in this way for 5-7 minutes more or until the spring onion becomes wilted and mushy.

Check that whether the spring onions and potatoes are all cooked. The crunchiness of the spring onions should be gone.

Add the slitted green chillies and 2tsp sugar, because this dish is more the sweeter side.

Taste and adjust seasoning.

Put off the flame.

Serve hot with some steamed hot rice and dal.