Ingredients
small potatoes, 200 g, mustard oil, 2 tsp, panchphoron (Bengali five-spice mixture), ½ tsp, dry red chillies, 2 nos., mustard paste, ½ tsp, hung curd, 1 tsp, desiccated coconut paste, ¾ tsp, green chilli paste, a pinch, turmeric powder, a pinch, salt, to taste, lime juice, a dash, banana leaves, 2 nos.
Method
• Peel the potatoes and par-boil them in salted water. Drain and keep aside.
• Heat the mustard oil in a non-stick pan; add the panchphoron. Break the red chillies into half, and add them next into the pan.
• Stir the spices around till they splutter.
• Pour the mixture over the potatoes and keep aside.
• In a mixing bowl, prepare a marinade with the mustard paste, curd, coconut paste, green chilli paste and turmeric powder; whip it all well.
• Gently mix the potatoes into this marinade.
• Add salt and lime juice, and mix it again.
• Place the potatoes on a steel plate, cover them with the banana leaves and steam them for 6-8 minutes. Serve hot.
