Rongalao Aag Bhaji

INGREDIENTS

• Rongalao Aag: 6
• Potatoes: 2 medium
• Sliced onion: 1 medium
• Mustard seed paste: 1 tbsp
• Mustard oil: 3 tbsps
• Chilli powder: ½ tsp
• Warm water: 350 ml
• Turmeric powder: ½ tsp
• Salt: aMethodording to taste
• To decorate: a tender pumpkin leaf

DIRECTIONS

• Peel the tender stems. Cut into 1 ½ inch length.
• Also use the tender leaves.
• Soak the potatoes in water for ten minutes. Rub and wash. Slice the potatoes.
• Heat mustard oil in a karahi. Add sliced onion and fry till soft.
• Add the sliced potatoes and Rongalao Aag. Sprinkle chilli powder, turmeric powder and salt.
• Stir for a while. Add the mustard seed paste. Stir well.
• Add warm water and bring to boil.
• Simmer covered till done.
• Serve with rice decorating with a pumpkin leaf.
• Rongalao Aag Bhaji can also be served with parathas.

Notes: Can garnish with a tablespoon of mustard oil.