A quick Coriander dish

Hello Everyone,

Yesterday I was craving  for a forgotten recipe....Dhone patar bata or coriander leaves paste....this is a quintessential Bengali winter dish which my mom prepared every winter...though in this age of supermarkets everything is available at every season.....u can relish this any time of the year. This is a no fuss recipe and requires very little time and ingredients. So here goes the recipe:

Ingredients

1. Coriander leaves - 1-2 bunch ( make a paste preferably without water)

2. Turmeric powder - 1/4 tsp or a pinch.

3. Green Chilly - 1 or more slit ( according to the hotness you require)

4. Garlic cloves - 2 - 3 chopped finely

5. Kalonji (nigella/ onion / kalijeera) - 1/4 tsp

6. Salt to taste.

7. Oil - 1 tsp

Method

In a small pan or kadhai heat the oil and put the kalonji, chilly and garlic and saute for 2-3 min. Do not burn the garlic.

Next , add in the coriander leaves paste and saute for a minute. Add the turmeric and salt and saute for another minute.

If you feel the mixture is too dry you can add a tbsp of water. Adjust the salt and switch off the flame once the raw smell of turmeric goes away. Serve with hot rice

A veggie Bengali Delight

Long Beans and Potato Curry

This one is from my mother's bag of wonders.  The other day I was little bored of cooking the long beans the usual way ( i usually coat them with spices and just saute them on mid flame), so I just msgd my mom to send me a recipe which is quick and hassle free. So here's the recipe.

Ingredients

Long Beans - 300 to 350 gms approx.

Potato - 1 cut the long way. Each piece is half the thickness of your finger, and half the length of your finger. Well the cut doesn't matter. You can cut it anyway. I just cut them to match the length of the cut beans.

Oil - 2 tbsp (preferably mustard oil)

Panchphoron - 1/2 tsp ( this is a mixture of 5 spices namely cumin, mustard seeds, fenugreek seeds, nigella seeds, fennel seeds- all in equal proportions)

Green chilli -  1 slit

Cumin powder- 1 tsp

Kashmiri Red Chilli Powder- 1/2 tsp

Turmeric powder- 1/2 tsp

Tomato ketchup - 1 tbsp

Garam masala powder - 1/2 tsp

Ghee - 1 tsp (optional)

Procedure

Heat oil in a pan. Fry the long beans and potato for 4-5 mins and keep aside.

Pour some more oil if necessary.

Once oil is smoking, reduce heat and put the green chilli, panchforon into the pan.

Once it starts spluttering, add cumin powder, chilli powder, turmeric powder and fry for 30 sec.

Next pour in the tomato ketchup . Sprinkle some water to prevent spices from burning.

Once the mixture oozes out oil stir in the long beans and potato.

Fry for another 5 min. Pour half cup of water (if you want gravy) and boil the mixture till the potatoes are done.

Sprinkle garam masala powder and ghee before turning off the heat.

Enjoy with steamed rice.



P.S : Sorry for the shoddy presentation