Patol Dhyarosh er Torkari

Made a fusion veggie the other day. Nothing fancy about it. Basically it was a fridge cleaning spree and whatever was available made good use of them to make Patol Dhyarosh er Torkari. Added the kasuri methi just by intuition, the output is not bad. It tastes good with roti and I have served it as part of office lunch. Hubby didn’t complaint so I consider it to be a good one. Let me tell you, I am not a big fan of ladies finger but I liked it nevertheless.

Patol Dhyarosh er Torkari

Ingredients for Patol Dhyarosh er Torkari

  • Parwal or patol – 4-5
  • Okra or ladies finger – 10-12
  • Potato – 1, peeled and cubed
  • Onion- 1
  • Ginger paste – 1 tbsp
  • Tomato – 1
  • Green chili – 4
  • Kasuri methi – a pinch
  • Salt, turmeric – as required
  • Coriander powder – 1 tsp
  • Sugar – 1/2 tsp
  • Oil for cooking
  • Dry red chili and cumin seeds for tempering

How to make Patol Dhyarosh er Torkari

Chop the vegetable of the same size. Heat oil in a pan and fry the parwal with pinch of salt and turmeric. Keep aside.

Fry the ladies finger as well. Keep aside.

In hot oil, add cumin seeds and dry red chili.

Then add the chopped onion and fry till golden brown.

Add chopped tomato and green chili along with ginger paste. Fry till mushy.

Now is the time to add all the dry masala. Add salt, turmeric, coriander powder and some kashmiri chili powder. With a sprinkle of water fry them well.

Sprinkle some kasuri methi while frying the masala.

Add potato cubes into the masala and continue frying.

After 5 minutes, add all the fried vegetablrs. Mix well.

Pour cup cup of hot water and cook covered till the vegetables are cooked through.

Stir occasionally to avoid burning of the masala and veggies. Once done, adjust salt and sugar. Remive from heat.

Serve with rice or roti.

Patol Dhyarosh er Torkari
Patol Dhyarosh er Torkari