Alur Khosha Bhajabengali, indian, side dish, vegetables 1 tablespoon besan 1 cup potato peels, firmly packed 1 tablespoon vegetable oil 1 tablespoon white poppyseeds 1/8 teaspoon salt 1 dash cayenne Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated. Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly: this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region" |
