Bihari Arna, Bairi Tarkari and Aloo Bhaja

Ingredients

• 12 pieces Urad Dal Badi (Sun-dried lentil dumplings)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Indian five-spice blend)
• 2 pieces Dried Red Chilli
• 150 g Potato (Peeled and cut into 1-inch cubes)
• 150 g Pumpkin (Peeled and cut into 1-inch cubes)
• 150 g Brinjal (Cut into 1-inch cubes)
• 150 g Raw Banana (Peeled and cut into 1-inch cubes)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 600 ml Water (For the gravy)
• 2 tbsp Black Mustard Seeds (For the spice paste)
• 1 tbsp Cumin Seeds (For the spice paste)
• 6 cloves Garlic (For the spice paste)
• 2 pieces Green Chilli (For the spice paste, adjust to heat preference)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Spice Paste

   • Soak the black mustard seeds and cumin seeds in 1/4 cup of warm water for 20-30 minutes. This step is crucial for a smooth paste and reduces bitterness.
   • Drain the soaked seeds and transfer them to a grinder jar. Add the garlic cloves, green chillies, and 3 tablespoons of fresh water.
   • Grind to a very fine, smooth paste. Set aside.
2. 2

   Fry Badi and Sauté Vegetables

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it is fragrant and slightly smoking.
   • Add the urad dal badi and shallow-fry for 1-2 minutes, stirring constantly, until they turn golden brown and crisp. Remove with a slotted spoon and set aside.
   • In the same oil, add the panch phoron and dried red chillies. Allow them to crackle for about 30 seconds to release their aroma.
   • Add all the chopped vegetables (potato, pumpkin, brinjal, raw banana). Sauté for 5-7 minutes until the vegetables are lightly browned at the edges.
   • Stir in the turmeric powder and salt, mixing well to coat all the vegetables.
3. 3

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.