Alu vaji is one of the most well-known plans in Bangladesh. Different rendition of alu vaji is found in India and Pakistan moreover. It has different name like: alu vaji, aloo vaji, alu bhaji, allo bhaji, alu vaja, aloo vaja, alu bhaja, aloo bhaja, potato vaji, potato fry. It is normally taken with polao, ruti/rooti or parata. This formula is exceptionally simple to wet your feet yet the cutting strategies of the potato is somewhat troublesome and you really want a training to cut the potato as julienne. Rather than hand, you can utilize julienne shaper, however that won't make it as an ideal cook, yet that will work .
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Here are the means for the alu vaji formula
1. Strip and wash potato (700 g)
2.Make it julienne and hold submerged and wash it.
3. Blend a tea spoon of salt with the potato julienne so it discharges water and become delicate.
4. Cut green bean stew (7 pc) and onions (1/3 cup) as displayed in the video.
5. Heat 3 table spoon oil on fry container and add onions, then following couple of moments green stew and mix well.
6. At the point when the onion will be brown, add potato julienne in it cautiously and mix delicately.
7. Mix oftentimes and when the potato is bubbled appropriately, add ½ teaspoon turmeric and mix well.
8. Test a potato to check assuming salt is need and add whenever required.
9. Mix until the potato is appropriately bubbled and has become like the end part of the cooking video.
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