Shorshey Bata Diye Aloo Bhindi Jheenge Chochori

Heat 1/2 tbsp mustard oil in a frying pan, add 1/4 cup chopped potato and shallow fry.

Once slightly browned, add 1/2 cup chopped bhindi and 2 tbsp chopped torai.

Shallow fry these further and keep aside.

Heat 1/2 tbsp mustard oil in a fresh frying pan, add 1/2 tsp kalonji, 1/4 tsp chopped green chilli, 1 tbsp rai powder, 1/4 tsp haldi, 1/8 tsp salt, 1/2 tsp sugar and sauté.

Further, add the previously fried potato, bhindi, torai and mix well

Cover and allow it to cook.

Take off the flame and transfer to a serving bowl.

Garnish with coriander leaves.

Serve hot with chapatti.