Don’t you love the taste of raw mustard? I do. I’ve used it a lot in my cooking. I simply love that pungency and a little bit of a hot, spicy taste. Its delicious.
Now, if you put that and potatoes together, there can be nothing wrong with it!
Here’s a lovely Bengali dish with some raw mustard, mustard seeds, mustard oil and potatoes. It’s really really good. It makes a great side with rice or rotis/ chapatis.
Bengali Mustard Potatoes
(the original recipe is from a paper I’ve torn out of a magazine ages ago and only recently found. I have no idea which magazine this is from, so can’t credit the source)
4-5 tsp Mustard Seeds
8 Potatoes, scrubbed and cut into pieces
3 Tomatoes, chopped
4 tbsp Mustard Oil
Kasundi (a special Bengali mustard paste. Its available at specialty stores) (optional), to taste.
1 tsp Turmeric Powder
2 tsp Red Chilli Powder, or to taste
10-12 Garlic Cloves, crushed
2 cups Water
Salt, to taste
Crush the mustard seeds in a mortar and pestle or really with any heavy object.
In a deep pan, heat the mustard oil, add the garlic cloves and stir fry until the garlic is a golden brown. Add the crushed mustard and turn the heat to low. Allow to cook for a minute or two. Keep stirring and don’t allow the mustard to burn. Add the potatoes wedges. Mix thoroughly to coat.
Add the tomatoes, turmeric powder, red chilli powder, kasundi, salt and water. Cook covered on medium heat till potatoes are cooked and tender, about 25-30 minutes,
Serve warm with rice or rotis.