This Bangladeshi dish is commonly served in winter in Ukhia, Cox's Bazar, when carrots are plentiful in the market at low prices. It can be eaten at breakfast with roti/paratha, but is usually served with rice at lunch or dinner. However you choose to eat it, this flavour-packed spice mix will transform your vegetable experience!
INGREDIENTS
- 1 lb baby potatoes, cubed
- 1 lb carrots, cubed
- 1/4 cup soybean oil (substitute with vegetable oil)
- 1 cup red or yellow onion, diced
- 1 tsp garlic, minced
- 3-4 green chili peppers, sliced
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp salt
- 1 tsp fresh cilantro, chopped (for garnish)
- Roti or naan for serving
INSTRUCTIONS
- 1. Peel and cube carrots and potatoes; set aside. Peel and cut onion, garlic, and chilis.
2. Add 1/4 cup oil into hot frying pan. When oil is hot, add green onion, garlic, and chili peppers. Sauté on medium heat until browned.
3. In a separate bowl, mix cumin, coriander, turmeric, salt, and a dash of water. Mix into a thick paste and stir into the frying vegetables.
4. Add potatoes and carrots. Cook through over medium heat, for about 15 minutes. Stir occasionally to avoid burning.
5. Drain excess oil from pan and continue cooking for 1-2 minutes to make potatoes crispy. Season with salt and pepper to taste.
6. Plate the hash. Garnish with cilantro. Serve with heated roti, paratha, or naan. Pro tip: to make the most of the flavours, heat or dip them in the same spicy pan!
