Sunday, July 27, 2008

Debras and Aloo Dish

We were watching Vik's cousin's (Pankti's) wedding DVDs and there was this one part in what I believe, is Griha Shanti, a pre-wedding ritual, and there was lunch being served to family and guests. I was pointing at Dhokla (one of my favorite snacks!) while Vik was more interested in this Aloo dish. The actual dish name escapes me; I was thinking Dum Aloo, hm..will have to confirm it with mom in law. :)

I happen to have 1/2 bag of new potatoes from our camping meal. So, there we go.

- about 25 small new potatoes, halved
- pinch of hing (asafoetida)
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 chillies, chopped finely
- 1/2 cup onions, chopped
- 2 tbsp tomato paste
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 to 1 tsp hot chili powder (we like it very hot and spicy, adjust to taste)
- 2 tbsp yogurt (make sure it's very thick kind of yogurt)
- salt

- Heat oil in pot. Add pinch of hing. Toss in onions, garlic, ginger, chillies. Fry until soft.
- Add all spices (except yogurt and potatoes). Stir.
- Add in tomato paste. Stir and fry until oil separated.
- Add potatoes to pot and stir until it is well coated with spices. Add in salt. Fry/cook for about 5 minutes.
- Add in yogurt. Stir thoroughly.
- Pour about 1 cup of water. Lower heat to medium low, cover. Stir occasionally. When fork can be inserted easily through potatoes, dish is ready.

It is really just a version of simple rotlis (wheat flour, water and salt), mixed with chopped up spinach, finely chopped green chilies, some yogurt, and masala (ground coriander and turmeric powder.)

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