Wednesday, 19 March 2014 19:00

Recipe of the week

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Rongalao Aag Bhaji

INGREDIENTS

  • Rongalao Aag: 6
  • Potatoes: 2 medium
  • Sliced onion: 1 medium
  • Mustard seed paste: 1 tbsp
  • Mustard oil: 3 tbsps
  • Chilli powder: ½ tsp
  • Warm water: 350 ml
  • Turmeric powder: ½ tsp
  • Salt: aMethodording to taste
  • To decorate: a tender pumpkin leaf

DIRECTIONS

  • Peel the tender stems. Cut into 1 ½ inch length.
  • Also use the tender leaves.
  • Soak the potatoes in water for ten minutes. Rub and wash. Slice the potatoes.
  • Heat mustard oil in a karahi. Add sliced onion and fry till soft.
  • Add the sliced potatoes and Rongalao Aag. Sprinkle chilli powder, turmeric powder and salt.
  • Stir for a while. Add the mustard seed paste. Stir well.
  • Add warm water and bring to boil.
  • Simmer covered till done.
  • Serve with rice decorating with a pumpkin leaf.
  • Rongalao Aag Bhaji can also be served with parathas.

Notes: Can garnish with a tablespoon of mustard oil.

Read 699 times Last modified on Thursday, 20 March 2014 07:28
Ms.Jyoti(Rita) Das

Jyoti (Rita) Das was born in Shillong, the then capital of Assam. She was the eldest of the three children born to Bibha and Bhola Nath Saikia. Her father wore many hats -- an highly ranked police officer, an electronic engineer, an educationalist and a social worker. Her mother Bibha is a home-maker and an avid social activist.

Website: www.assamesecuisine.com

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