Bori Jhol
Curry made with lentil dumplings...
Cooking
Heat 1/4 cup white oil in a kadhai. Fry alu till they turn lightly brown and keep aside.
Fry the bori (vadi) till they turn lightly brown and keep aside immersed in water (to soften the bori/vadi).
Leave 3 tbsp oil in Kadhai. To the hot oil add paanch phoron and hing. Let the seeds crackle.
Add ginger, tomato, turmeric, and 2 green chillies. Fry on medium heat for 2-3 minutes till oil separates.
Add fried bori (vadi) and mix with masala for 1 min.
Add 1 and 1/2 cups warm water and sugar. Let come to boil.
Simmer for about 10 min or till boris are almost soft. Then add fried alu and simmer for another 6-7 min or till potatoes are done. The boris should be easy to break open with a fork at this stage.
Add 1/2 tsp ghee and remove from heat.
Garnish with green chillies and cilantro.
Serving Suggestions
Serve with rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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