Served as vegetables. Suitable for vegetarians. A Bengali cuisine. Speciality: Recipe for microwave cooking.

Indian

2 Tablespoons Poppy Seeds(Khus Khus)

3 Green Chillies

6 big Potatoes, peeled and cubed

3 Tablespoons smoked Mustard Oil or any other cooking Oil

3 whole dry Red Chillies

1/2 teaspoon Turmeric powder

1/2 cup Water

Salt to taste

Chopped, fresh Coriander to garnish

Roast the poppy seeds on a microwave-safe plate for about 1 minute (stirring mid-way) or till they are very lightly browned and aromatic. Cool and grind the roasted poppy seeds along with the green chillies and ver little or a sprinkle of water just enough to make a very fine paste. Keep aside. Place the potato cubes in a wide microwave-safe bowl in one layer and sprinkle some oil on them. Mix well and microwave uncovered on 70% power for about 5 minutes (stirring mid-way) or till they are lightly browned. Remove on to a plate and keep aside. Now, pour the remaining oil in the same microwave-safe bowl. Add the whole dry red chillies, turmeric powder and the poppy seed paste. Mix well and microwave uncovered on 70% power for about 4 minutes (stirring mid-way) or till the oil has left the sides of the bowl. Add now the potato cubes and mix well. Add water and salt. Stir well. Microwave covered on 70% power for about 7 minutes (stirring twice) or till the potatoes are soft. Garnish with chopped fresh coriander.

Preparation time: 8-10 minutes

Cooking time: 15-20 minutes

Serves: 4

Tips:

Traditionally this recipe is cooked in smoked mustard oil. Mustard oil is heated in a pan on a gas stove till it starts smoking. It is then cooled and used.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

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