Ruti, Aloo Bhaja and Sheddho Dim

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.

Ingredients

• 4 piece Large Egg (Use eggs that are a week old for easier peeling.)
• 4 cup Water (For boiling the eggs.)
• 2 tsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor.)
• 0.25 tsp Salt (Adjust to taste.)
• 1 piece Green Chili (Finely chopped. Adjust to your spice preference.)

Instructions

1. 1

   Boil the Eggs

   • Gently place the eggs in a single layer in a saucepan.
   • Add enough cold water to cover the eggs by at least one inch.
   • Bring the water to a full rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water. For a jammy yolk, let them sit for 7-8 minutes. For a classic hard-boiled yolk, let them sit for 10-12 minutes.
2. 2

   Cool and Peel

   • While the eggs are resting in hot water, prepare an ice bath by filling a bowl with ice and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let the eggs cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them much easier to peel.
   • Once cool, gently tap and roll each egg on a hard surface to crack the shell, then peel it off completely, preferably under cool running water.
3. 3

   Assemble and Serve

   • Pat the peeled eggs dry with a paper towel and cut each one in half lengthwise.
   • Arrange the halves on a serving plate, yolk-side up.
   • Drizzle the pungent mustard oil evenly over the egg yolks.
   • Sprinkle with salt and the finely chopped green chilies.
   • Serve immediately with hot steamed rice, dal, and aloo sheddho (Bengali mashed potatoes) for a classic comfort meal.