THIS DISH IS A staple IN BANGLADESHI HOUSEHOLDS. THE simplicity OF THE INGREDIENTS COMBINED WITH THE burst of flavors MAKES IT A STANDOUT DISH. THE MUSTARD OIL ADDS A UNIQUE PUNGENT FLAVOR, WHILE THE CHILIES PROVIDE A SPICY KICK. THE SOFT TEXTURE OF THE MASHED POTATOES MIXED WITH THE CRUNCH OF ONIONS CREATES A delightful contrast.

Serves: 4 - 6 people

Cook Time: 30 minutes

INGREDIENTS:

• 3 medium chopped potatoes (boiled and then mashed to preferred consistency)

• 2 tablespoons of oil (Vegetable or Extra Virgin Olive oil, your choice!)

• 2 tablespoons of mustard oil

• 4 finely sliced garlic cloves

• 5 chopped dry red chilis

• 1 small sliced onion (for frying, keep separate)

• 1 medium finely chopped onion

• ½ cup of chopped cilantro

• 1 teaspoon of salt (adjust per your taste)

INSTRUCTIONS:

⋄ Step 1:

Boil 3 medium chopped potatoes and then mash to preferred consistency, set aside for later.

⋄ Step 2:

Using a small pan, add 2 tablespoons of oil and 2 tablespoons of mustard oil over high heat. Heat until oil is smoking hot – this removes the bitter pungency of the mustard oil – then bring it down to a medium heat. Add 4 finely sliced garlic cloves and 5 chopped dry red chilis, stir fry for about 3 minutes (or till chilis become soft). Plate the garlic and chilis, keeping the oil in the pan. Using the same pan with oil add 1 small sliced onion and cook for approximately 3 minutes (or till onions become soft and light brown).

⋄ Step 3:

Now take a large mixing bowl and add the mashed potatoes, fried garlic, fried red chili, fried onion with oil, 1 medium finely chopped raw onion, ½ cup of chopped cilantro, and ¾ teaspoon of salt, mix well till all ingredients are fully combined.

Serve as a side dish or serve with rice and Daal for a traditional combination.

From our kitchen to yours, Bismillah.