This recipe of bengali sarso parwal is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.
Ingredients:- 2 Medium sized tomatoes, deseeded and finely chopped
- 250 gms Potatoes, quarter slices
- 250 gms Pointed gourd, quarter slices
- 80 ml Mustard oil
- 1 tbsp Turmeric
- 2-3 tbsp Aam Kasundi
- 2 Green chillies, slit from the centre
- Jaggery, a pinch
- Salt to taste
- Heat the mustard oil
- Add the tomatoes
- Add potatoes and cook till slightly blonde on both sides
- Add turmeric, salt and pointed gourd
- Cook until tender and slightly golden. Potatoes should become soft, pointed gourd should become golden brown
- Add a little bit of water and the aam kasundi chutney
- Stir well, until the kasundi coats all the vegetables and oil leaves sides
- Add 2 slit green chillies to aromatize
- Add a pinch of jaggery to balance the tartness of the mustard
