Mashed Potato - Bengali Style

In Manipur, we have this dish on thursdays when we refrain from having fish.
Goes well with Daal.
The Bengalis have it often.
And since it is very simple, it is a bachelor's delight.
Almost like Maggi.

Boil Potatoes, 2 large ones.
If you are cooking dal as well, peel the potatoes, cut in Half and boil it with the daal only.
Saves time and makes it a simple second dish.

In the frying pan or kadhai where you will do the tadka,
Add oil for the tadka, make it a little more than usual.

Fry 4-5 Red Chillis( Peppers) in it, as the chili gets puffed
and start to change its colours to dark brown, remove and keep aside.
Add Onions cut into thin slices. ( Half an onion should do, keep half of it for the tadka)
Add half a handful of spring onions cut in inch pieces.
Fry till the Onions are golden brown.
Remove them with a sieve or spoon so that oil remains back in the kadhai for the dal tadka

Now crush the fried Chilli which must be crispy by now.
Use a mortar pestle or use the back ofa steel tumbler to crush them.
Add salt just enough taste while crushing so that it i easier to crush also.
Add the fried onions and spring onions into the mix, and crush more.
Mash the potatoes and mix with the crushed mixture well. Also mix Chopped corianders.

If you have mustard oil, add a teaspoon of it into the mashed potatoes to get a genuine bengali taste. Make into balls and aim at the wall. just kidding. Keep the balls on the dish as a side dish.