OLER DALNA (YAM CURRY)

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Ingredients
  • Ol (elephant foot yam), cut into small cubes – 250 gm
  • Potato, cut into small cubes – 1 large size
  • Tomato, chopped – 1 large size
  • Green chillies – 3 to 4
  • Ginger garlic paste – 1 tsp (can omit garlic)
  • Cumin seeds – ½ tsp
  • Fenugreek seeds – 1/3 tsp
  • Bay leaf – 2
  • Dry red chilli – 2
  • Turmeric powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Salt – to taste
  • Sugar – 1 tsp
  • Ghee – as required
  • Oil – as required
  • Coriander leaves – for garnishing
**rub the ol pieces with salt and wash them properly


Method

Heat oil a pan/ kadai. Sauté cumin seeds, fenugreek seeds, bay leaf, dry red chilli. When it crackles, add ol pieces and potatoes. Fry it till light brown. Add ginger garlic paste and tomatoes. Cook it for 5 mins. Now add green chillies, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, sugar and 1 tsp ghee. Add some warm water. Cook it until the masala leaves oil. Now add some more warm water and cook it with covered lid till the ol & potatoes are nicely soft and the gravy becomes thick. Spread 1 tsp of ghee over it. Garnish with coriander leaves and enjoy this authentic Bengali dish with steamed rice or tawa roti.

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