The idea of adding aloo to any dish irritates hubby to unending extents. He calls it the perfect way to spoil a dish. But I love aloo .... almost all Bengalis do ... and add to almost every dish. So I have come out with a way...when serving I take the aloo part of a dish ( with a little veggie too ;-) ) and give hubby the veggies. Peace.
So here is the veggie jhaal.
Need : 1 Potatoe / aloo sliced into long pieces, 2 drumsticks cut into long pieces, 1 sliced onion, 1 green chilly, 1/2 tsp kalaunji (nigella seeds) , 4-5 tbsp mustard paste, 1 tsp mustard oil, a pinch of haldi / turmeric powder, a pinch of sugar, salt to taste, a little water.
How to : Heat oil. Add the green chillies and kalaunji.
Then add the onion and fry for some time. Add the aloo and the drumsticks.
Add haldi / turmeric and salt and fry for sometime. Add the mustard paste, sugar and water.
Cover and cook till the vegetables are done. Remove cover and cook till all water evaporates.
This should be slightly dryish. And goes very well with steamed rice and dal.