Guest Post - Alu Borir Jhol by Rani

Sayantan and Rani of The Glamor Factory fame have been very dear friends. They are not only passionate about photography they are very passionate about what they eat too and that gives two common things that we all share! I am a huge fan of Sayantan's photography and he takes me back to Kolkata a bit by bit everyday through his food photography. Sayantan and Rani have been working on a food album called '365 days of Food' which has got the most amazing photos of almost all our beloved foods from every corner of this world. This is where I saw the picture of Rani's Borir Jhol and I wanted to have a plate of that with steaming rice instantly. I made the Borir Jhol for Baba and it was delicious! Bodi or Vadi is one of the most important ingredients of Indian cuisine and Borir Jhol/Jhal being a very quintessential dish in traditional Bong meal. This is a dish that we all have seen our Didu(Grandmom) making for lunch and the smell of the Bodis simmering in the lightly spiced gravy will bring back the most amazing childhood memories one can ever have! I would let you read what Rani has to say now. :)


 

Sohini, initially was just someone I met in Facebook through a common friend, the usual story. But what attracted me to her was the wonderful photos she posted on her profile of different food items from all over the world, not to say the presentation which was of course, quite beautiful. I was instantly drawn to the colorful album and kept track of it regularly, still do, in fact. I am a ardent fan of her dessert skills nowadays and just love to see the various cakes and the decorations that flows so smoothly off her magical hands.

By profession I am a graphic designer but food is the true passion in my life, especially when it comes to eating. My partner in crime is my husband, Sayantan and all yummiest things edible occupy a large part of our lives. Apart from eating, he is a specialized food photographer which is just an added bonus, I must say!

Alu Borir Jhol

Ingredients :
10-12 Bodi (or moong wadi if available)

3tbsp vegetable oil (preferable mustard)

2 potatoes, cut lengthwise in thin segments

1/4sp onion seeds (kalonji or kalo jeera) for tempering

1sp ginger paste

1sp cumin

1/2sp coriander

1/3sp turmeric

1sp chilli / paprika powder

1 whole tomato diced or pureed

2/3 cup water

1-2 green chillies for garnishing

Salt as per taste

Method :

Fry the boris in 1 tbsp oil until brown and keep aside.

Heat the remaining oil, put in the onion seeds and then the sliced potatoes. Fry the potatoes for a few seconds and then put in the tomato dice/puree. 

After about 2 min throw in all the other masalas and saute for further 2-3 min on low flame until you see oil on the sides. 

Then pour water on it, season it according to your taste and simmer it covered over a low flame until the potatoes are almost cooked through. 

Then put in the fried bodis and simmer for another 3 min. Take off the heat, garnish with slit green chillis and serve hot with rice.