Thursday, January 20, 2011

Alu Kumro Tarkari



This is the first dish that got me hooked to Bong cuisine. My Bhabi (SIL) used to make it for breakfast as a side to go along with Puris or Parathas. It’s a simple and quick to prepare dish and I simply love it. Bhabi’s version had only potatoes but this time I added cubes of Pumpkin coz it was begging to be used while it lay abandoned in our refrigerator for a couple of weeks…With or without Pumpin, the dish wins over hearts…

Ingredients:
Potatoes – 3, medium sized cut into 1cm cubes
Pumpkin – 1 cup, cup into 1cm cubes (optional)
Green chillies – 2, slit
Nigella seeds – 1 tsp
Turmeric powder – 1 tsp
Red chilli powder – as per spice tolerance
Salt – to taste
Mustard oil – 1 tbsp (mandatory)

Method:
  1. Heat oil in a pan. Add nigella seeds and slit green chillies and sauté for a minute.
  2. Add cubed potatoes and pumpkins, salt and turmeric powder and sauté till the cubes get a golden exterior.
  3. Add a cup of water and  red chilli powder. Cover and cook till you potato-pumpkin cubes are cooked and you get a  gravy of desired consistency.
  4. Using the back of a spoon or a masher, mash lightly to get a beautiful texture.


This goes out to Veggie/Fruit of the month: Potato hosted by Divya




and also to Complete My Thali hosted by PJ and strated by Jagruti

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2 comments:

  1. Delicious and wonderful looking side dish..delicious..

    ReplyDelete
  2. aloo and pumpkin is a new combo to me...luvly thali

    ReplyDelete

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