Ingredients:
posto (kus-kus) - finely ground with a few green chillies and water - 50 gms
potato - diced
patol (parwal) - finely chopped
jhingey - chopped
paanch phorone (a combination of five spices - kalanji, cummin, fenugreek, saunf, mustard)
mustard oil
green chillies
salt and turmeric powder
patol (parwal) - finely chopped
jhingey - chopped
paanch phorone (a combination of five spices - kalanji, cummin, fenugreek, saunf, mustard)
mustard oil
green chillies
salt and turmeric powder
Procedure
Heat mustard oil, and add add 1tsp paanch phorone to splatter. Then add all the vegetables. Fry them for 10 minutes. Now add the shrimp, salt and turmeric powder, and simmer for another 10 minutes. Do NOT add ANY water. Pour 2 tbsp mustard oil, and add the slit green chillies, when the potato is completely cooked.
Serve hot with rice.
Bah eta ekdom notun dhoroner aloo posto tobe ami banate parbona kenona ekhane jhinge r potol dutoi pawa jaina...Dekhei bojha jachhe je durdanto khete hobe.
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