I can neither find the translation nor find the exact species of this Jaam Potato aka Jaam alu. This particular kind of potato can be found in northern parts of Bangladesh and can only be found in late winter (February). Jaam means a kind of berry in Bangladesh and reddish purple in colour when cut. I am lucky to have some of these potatoes from Bangladesh and I am going to share the most common recipe of Jaam Alu today.

The required ingredients are simple – onion, dry /green chili, salt and a must mustard oil. If you do not have Bangladeshi mustard oil, then you can use the normal vegetable oil – although that will not give you the original taste.

First I washed the potato 2-3 times until the outer dusts are completely removed. Then I boiled until potatoes are completely cooked.

Meanwhile, I put vegetable oil in a pan and added thinly sliced onion. I fried onions until they were soft and golden, but not reached to crispy state.

Then I strained fried onion from oil and added dried chili. Chilies needed to be fried until they get puffed and crispy on the outside. I put both fried onion and fired chili in the same bowl.

Then I strained the water and peeled the outer skin of potatoes. You may keep the skins of the small ones if it bothers you too much. I was too impatient to remove them all- only comforts is to have extra vitamins from the skins.

I mashed the potatoes with a flat glass bottom when it was still hot. If you wait until the potatoes cool down, they will get hard and sticky.

I added little bit of salt to fried onion and chili and mashed them together with hand. If you are too afraid to touch chili with your hand, you can use a spoon!

Then I added peeled potatoes and mashed them again. When everything is well blended, add mustard oil and blend again. Mustard oil will add the exceptional heat and flavor to mashed potato.

You can eat this Jaam potato mash with rice.

Recipe: 4 Servings Prepping and cooking time: 30 minutes

Ingredients: 500g Jaam Potatoes Spice and Condiments: 1 big Onion 1 tbs fine Salt 60ml Bangladeshi Mustard Oil Dried Chili – as desired 20ml Vegetable Oil to fry

Instruction: 1. Cut Jaam potatoes in half or in quarter if they are too big, wash and boil them with 1tbs salt until soft. 2. Warm vegetable oil in a fry-pan, roast dried chili with their stalk on until they change color. Take them out of heat and keep separately. 3. In the same pan, add very thinly sliced onion and fry them until golden brown. When done, lay them on a plate thinly to get cooled and crumbly. 4. When fried onions and chili are cooled down, mash and crumble them with a tablespoon of salt. 5. Now add boiled and peeled potatoes. Break and mix them with fried onions, chili and salt, until well combined. Check salt and add more if needed. Your Alu Bhorrta or Bangla mashed potato is ready. Garnish with fresh coriander leaves and serve with warm rice!