Friday night is generally when I’ll be using up my fridge veggies for something of this sort, every week. Saturday morning fresh grocery shopping at our local market has become a real habit and I look forward to trawling through the seasonal, local vegetables to fill my fridge with for the week. It’s probably what I’ll truly miss so much about Brisbane when we set off for our next home in the coming months. We get a variety of vegetables that I’ve become so normalised to and it reminds me of being in Kolkata.

If you wanted to recreate this at home you could use any vegetables along with some skin on, cubed potatoes. It’s a simple torkari recipe my dida very casually was chatting to me about a few weeks ago when I asked her what she made for lunch. Like with any food we talk about, she never actually gives measurements or exact things to use. We hone in on our andaaj (intuition) for this sort of dish and if you do on yours, this simplistic sort of dish will become your dinner table’s best friend.

RECIPE (2-3 portions)

  • Heat up a wok with 2 tbsp oil and add in 1 broken red chilli, 1/4 tsp nigella seeds and a few curry leaves (optional as you can make this without the leaves too). Add in a roughly cubed shallot too. Fry for 1 min.
  • Add in 2 medium sized potatoes that have been cubed to index finger tip sizes with their skin on. Fry for 3-4 mins on medium heat.
  • Add 1/2 tsp salt, 1/2 tsp cumin powder and then add some crunchy greens. I used cauli stems and leaves and beans in this. If you wish to add leafy greens, wait another 2 mins then add those.
  • Add in 1/2 small cup of hot water and cook for 4 mins on lowish heat.
  • Take the lid off and stir on high heat for 2 mins.
  • Finish with a drizzle of mustard oil if you have some.

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Sohini Banerjee


- Supperclubs

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