Ruti, Oou Khatta and Aloo Bhaja

Ingredients

• 250 g Elephant Apple (One medium-sized Oou)
• 100 g Jaggery (Grated or powdered)
• 2 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 whole Dry Red Chilli (Broken in half)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Salt (Adjust to taste)
• 1.5 cup Water (Divided for cooking)
• 2 tbsp Fresh Grated Coconut (Optional, for garnish)

Instructions

1. 1

   Prepare the Elephant Apple (Oou)

   • Wash the elephant apple thoroughly. Using a sturdy knife, carefully peel off the hard outer green layer. The fruit can be slimy, so handle with care.
   • Cut the fruit open to reveal the fleshy inner petals. Separate these petals and slice them into thin, bite-sized pieces.
   • Place the slices in a pressure cooker with 1 cup of water and a pinch of salt. Cook on high heat for 2-3 whistles, or until tender. Alternatively, boil in a pot with water for 15-20 minutes until soft.
   • Once cooked and the pressure has released, gently mash the pieces with the back of a spoon. You want to break them down slightly, not turn them into a paste.
2. 2

   Prepare the Tempering (Phutana)

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it is very hot and you see faint smoke.
   • Reduce the heat to low. Add the panch phoron and the broken dry red chillies.
   • Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
3. 3

   Combine and Cook the Khatta

   • Carefully add the cooked and mashed elephant apple along with its cooking water to the pan with the tempering.

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.