Heeng-wale aloo

20Jan12

A quick stir-fried potato dish for dinner. Especially when you are running short of time.

Heeng-wale aloo

Serves:

2-3 persons

You Will Need:

• Boiled and cubed – 3-4
• Oil – 2-3 teaspoons
• Heeng/Asafoetida – 1/4 teaspoon
• Bengali Panchphoron – 1/2 teaspoon (Instead of 5, I use a 4 spice mix – fennel, cumin, fenugreek and onion seeds)
• Green chilli – 1 or 2 as per taste, finely chopped
• Turmeric – 1/4 teaspoon
• Coriander powder – 2 teaspoon
• Black Pepper – 1/2 teaspoon
• Coriander leaves – 1/4 cup
• Salt – As per taste

Procedure:

• Heat the oil in a wok
• Add in the heeng and the panchphoron
• When a mild aroma spreads out, add in the potatoes, turmeric and coriander powder
• Toss around the potatoes until the spices are well mixed
• Add in the chopped green chillies and the coriander leaves.
• When the outside of the potatoes have turned slightly brown and firm, add the salt and quickly take it off the fire.
• Sprinkle the black pepper before serving

Note:

• Add some lemon juice or dry mango powder for a tangy taste.

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