Shada Alur Tarkari or White potato curry is a must make dish on Sunday mornings to go with Luchi (deep fried bread) in any bengali household. This needs very little ingredients and is delish. Goes really well with hot phulkas or paratha too. This is also a very common dish during Bengali wedding breakfasts when served with a side of Luchi and hot Rosogollas. This is not a very common preparation at my place coz the husband does not eat potatoes nor anything deep fried. But I do make it sometimes for myself and daughter when craving kicks in.
Ingredients:
- Brushed Potatoes - 2
- Hing/Asafoetida - 1/2 tsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Dried Red Chilli / Green Chilli - 2
- Mustard Oil - 2 tsp
Method:
- Cut the potatoes into cubes and soak them in water. This will prevent them from turning brown.
- In a wok or pan, heat mustard oil.
- When hot add the red chilli (optional) and hing.
- Add potatoes and salt. At this point you can add green chilli too.
- Keep stirring every few minutes otherwise will stick to the bottom of the pan.
- If the potatoes are taking too long to cook or sticking to the pan, you can add a splash of water and cover the pan will the flame at low.
- Once the potatoes are soft but firm, add sugar.
- Serve hot with Luchi / Phulka / Porota / Ruti.
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