Ruti with Aloo Seddho Makha

Ingredients

• 500 g Potato (About 4 medium, starchy variety preferred)
• 1 medium Red Onion (finely chopped)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, cold-pressed for authentic pungent flavor)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water. Place them in a pot and add enough water to cover them by at least an inch.
   • Bring the water to a rolling boil over medium-high heat. Cook for about 15-20 minutes, or until a fork or knife can be inserted into the center of the largest potato with no resistance.
   • Carefully drain the hot water and let the potatoes cool for a few minutes until they are just cool enough to handle.
2. 2

   Peel and Mash

   • While the potatoes are still warm, peel off the skins. The skins should come off easily.
   • Place the peeled potatoes in a large mixing bowl. Using a potato masher or a fork, mash them to a coarse, slightly chunky texture. Avoid over-mashing into a smooth paste.
3. 3

   Combine and Flavor

   • To the mashed potatoes, add the finely chopped red onion, green chilies, and salt.
   • Drizzle the raw mustard oil evenly over the mixture. This is the key ingredient for the authentic flavor.
4. 4

   Mix and Serve

   • Using your hands (the traditional method for best results) or a spoon, gently mix all the ingredients until they are just combined. Do not overmix.
   • Taste and adjust salt or chili if needed. Garnish with freshly chopped coriander leaves, if using.
   • Serve immediately with hot steamed rice and dal for a classic, comforting Bengali meal.