Ended up making Aloo Lai Xaak an Assamese Stir fry of Potatoes and Mustard Greens. Since the Mustard greens were so small and few I ended up harvesting all the Amaranthus greens as well and adding them to the sabji along with Mustard.
The sabji is very simple and very flavourful! It was a simple Jeera Mustard seeds tadka in Mustard oil, few broken dried red chillies and1 Clove of garlic. Added in 3 medium chopped potatoes and once they were almost cooked, I added the chopped greens salt and jaggery.
We had simple Moong Dal Tadka with Emmer wheat & Rajgira flour chapatis. I've been asked why I always make Paranthe and not Phulkas. Coz I love tel wale rotis 😝 and I generally make Namak & Ajwain paranthe (Salt & Carrom Seeds). So my everyday go to roti is a 'parantha' which I call Chapati.
Comments
Post a Comment