Wednesday, 19 March 2014 19:00

Recipe of the week

Written by

Rongalao Aag Bhaji


  • 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


  • 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.