Jhal and Jhole are the inseparable twins on a Bengali menu, the one alternating with the other in everyday life. They may be vegetarian or not as pleases the cook.
1 medium sized Russet potato, chopped
1 medium sized yellow onion, diced
1½ tablespoon of fresh ginger paste
1½ teaspoon fresh cumin powder
2 green chilis or red chili powder (use according to your tolerance of heat)
1 medium tomato. chopped
pinch of turmeric
Canola/vegetable oil for cooking
1. Heat oil in a deep pan on medium heat. Add the green chilis. Add the potato pieces and fry them with salt and turmeric.
2. When the potato pieces are brownish outside, add the onion, ginger, cumin, (and chili powder), salt to taste, mix well and fry. This may take some time.
3. When the onions are soft and cooked and the raw smell of spices is gone, add the tomato. Cook till it is soft and mixed well with everything else.
4. Add water to cover the potatoes and simmer till the potatoes are cooked.
When the potatoes are done, add the fritters. Add more water till all the fritters are covered. Don't worry about adding too much water, the fritters will soak all up. Taste for salt and cover with a lid. Wait for 5-10 min.
5. Garnish with cilantro and serve hot with rice/ indian bread.