Oler Dalna is a traditional Bengali style Curry that have both vegetarian as well as non vegetarian version. The vegetarian version is a no onion no garlic Recipe that is cooked even during puja feast. And the non veg version includes prawn in cooking.
Yams are often mistaken for sweet potatoes, but this tuber vegetable is less sweet and more starchy. Colour of the flesh varies from yellow, purple, pink depending on the maturity of the yam
It is a rich source of vitamins, minerals and fiber, thus making them very good for health.
Cut yam into cubes and boil in water with lime juice. It helps in reducing chances of itching if allergic people consumes it.
- Cuisine – Indian
- Course – Main Course
- Prep time -10-15 minutes
- Cooking time -15-20 minutes
- Author – Tina
- 250 gm Ol/ Yam
- 2 medium size Potato
- 1 Cup Black Chickpeas
- 1 Tomato
- 1/2 inch Ginger slice
- 1/2 Cup Grated Coconut
- 1 Tsp Turmeric Powder
- 1 Tsp Coriander Powder
- Salt and Sugar to taste
- 1 Tsp Garam Masala Powder
- Mustard oil to cook
- 1 lemon
- 1 Tsp Jeera/Cumin Seeds
HOW TO COOK BENGALI STYLE OLER DALNA / YAM CURRY
STEP BY STEP PREPARATION WITH PHOTOS
Peel off the skin of potatoes and yams. Cut them into cubes. Perboil the potatoes and set aside.
Put the yam cubes in water. Add 1-2 tsp lemon juice. Boil the yam cubes till it can be pierced with a knife.
Cut the tomato and ginger slice. Make a paste.
Put 2-3 tsp mustard oil in pan.As smoke comes out, temper the oil with 1 tsp jeera/ cumin seeds.
Put the potato cubes for frying.
After few minutes, add the yam cubes. Fry everything for a while.
Add the grated coconut.
Add the paste of tomato and ginger slice.
Add the black Chickpeas. (Soak the black Chickpeas overnight in water. Next morning pressure cook the chickpeas till it softens).
Add 1/2 tsp Turmeric powder, 1 Tsp coriander Powder and salt and sugar to taste.
Cook till raw smell of the masala goes away. Add water as much needed.
Cook for few minutes till water absorbs the masala. Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
Make sure to cover the kadai with a lid and keep on the oven for few minutes and put off the flame. Serve after with hot rice.