Peyajkoli Aloo Bhaja

1. 1
   prep

   Prep the vegetables.

   1.Wash the peyajkoli thoroughly and cut into 2-inch pieces.

   2.Peel the potatoes and cut into thin batons, like thick matchsticks.
2. 2
   fry · ~5 min

   Fry the potato batons.

   1.Heat 1 tbsp mustard oil in a kadai or wok until it smokes lightly.

   2.Add the potato batons and fry on medium heat until golden and crisp-tender (4-5 min).

   3.Remove with a slotted spoon and set aside.
3. 3
   temper · ~2 min

   Temper the spices.

   1.In the same pan, add the remaining 1 tbsp mustard oil and heat until shimmering.

   2.Add panch phoron and dried red chili, let the seeds crackle and pop (30 sec).

   3.Add grated ginger and sauté until fragrant (20 sec).

   TIPDon't let the panch phoron burn — it turns bitter. Keep the heat at medium.
4. 4
   saute · ~4 min

   Cook the peyajkoli.

   1.Add the peyajkoli stalks and a pinch of turmeric powder.

   2.Sprinkle a pinch of salt — this helps the stalks release moisture.

   3.Stir-fry on medium-high heat until the stalks wilt and turn bright green (3-4 min).
5. 5
   saute · ~2 min

   Combine and finish.

   1.Return the fried potatoes to the pan and toss everything together.

   2.Sauté for another 2 minutes until well combined and any moisture has evaporated.

   3.Check seasoning and adjust salt if needed.
6. 6
   serve

   Serve hot with steamed rice and dal.

   Transfer to a serving bowl. This dry curry is at its best when fresh and piping hot, paired with a simple Bengali dal-bhaat.

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