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Bori Aloor Jhal

%Bori Aloor Jhal

5 from 1 reviews

Bori Aloor Jhal is a vegetarian and vegan Bengali delicacy prepared with Potato and sun-dried lentil dumplings. The gravy is mustard -based.

Ingredients

  • Bori/ Bengali sun-dried lentil dumplings: 100g (15-20 pieces)
  • Potato: 3
  • Tomato: 1
  • Green Chili: 5-6
  • Black Mustard Seed: 1 Tbsp.
  • Yellow Mustard Seed: 1 Tbsp.
  • Turmeric Powder: 1 Tsp.
  • Red Chili Powder: 1 Tsp.
  • Salt: to taste
  • Mustard Oil: 4 Tbsp.

Instructions

  1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2019/05/Making-Bori-Aloor-Jhal-300x300.jpg"][/url]
  2. Wash and soak mustard seeds in water for 15 minutes.
  3. Take only the seeds along with 2 green chilies and 1/2 tsp. salt and make a smooth paste of it.
  4. Add 2 cups of water to the paste and run it through a sieve to remove the husk and impurities.
  5. Wash and peel Potatoes and cut into wedges.
  6. Chop Tomatoes roughly.
  7. Heat 1 Tbsp. of oil and once properly heated keep the flame on medium.
  8. Fry the Bori for around one minute and strain from the pan.
  9. Now heat remaining oil.
  10. Fry potatoes until those turn golden in color.
  11. Do not remove potatoes from the pan
  12. Add chopped tomatoes and keep the flame on the lower side.
  13. Using a spatula break the tomatoes and cook till those soften.
  14. Now add the mustard liquid followed by green chili, turmeric powder, red chili powder, and also sat to taste.
  15. Cover the pan with a lid.
  16. Cook for around 10 minutes.
  17. If needed add some more water.
  18. Once potatoes are done add fried Bori.
  19. Cook for 2-3 minutes.
  20. Bori will soak the gravy by then.
  21. Once the gravy reaches the desired consistency switch the flame off.
  22. Serve it hot with steamed rice.

Notes

Mustard oil makes the dish flavorful.
Instead of making the mustard paste at home, you can use mustard powder.
Bori soaks loads of oil. Do not use entire oil to fry Bori, instead use 1 tbsp. oil to pan-fry Bori.

Nutrition

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