Friday, August 24, 2012

"Fuchkawala-special" jhal jhal aalur dom

Do you remember that "jhal jhal" (spicy) "aalur dom" (semi-dry spicy potato) from "Fuchkawala"- stalls?? I do...and you too..I can bet on it!! Thinking of that spicy-tangy red colored "chotto chotto aalu"s , makes me salivate!! And I feel like "ohh man!! why I am not at home!!!" Bottom line is...it makes me feel homesick!! LOL!!
  Finally got an awesome recipe from Trina (a friend of mine)...this is such a fantastic and short recipe. I would suggest my friends, definitely to try it!! It is just finger-licking good!!


Ingredients:

  1. Small size baby potatoes (400 gm)
  2. Ginger paste 2 and 1/2 table spoon with 3-4 chillies (according to your taste...I used thai red chilli to get better color and to make it hot)
  3. Tomato paste 1 medium (Trina suggested canned tomato paste...but I didn't have that in my pantry, so I pasted a medium size tomato)
  4. Tamarind paste 1 tea spoon 
  5. Coarsely crushed coriander seed 1 tea spoon
  6. Cumin seed 1 tea spoon
  7. Coriander powder 1 tea spoon
  8. Aamchur powder/ dried mango powder 1 tea spoon
  9. Red chilli powder 1 tea spoon (or according to your taste)
  10. Turmeric powder 1/4 tea spoon
  11. Salt (to taste)
  12. Sugar (1tea spoon..not more than that)
  13. Cooking oil (I used mustard oil) 3 table spoon
  14. Bhaja moshla (dry roast and ground cumin seed and dry red chilli)
  15. Chopped coriander leaves 2 table spoon



Process:
  • Boil potatoes till they are tender but not mushy. Peel the skins and prick them with a toothpick.
  • Heat oil in a wok and fry potatoes with little salt, turmeric powder and red chilli powder till they are golden in color. Stain and keep aside.
  • Add cumin seed and crushed coriander seed to remaining oil and fry for 3-4 seconds.
  • Add tomato paste and cook over medium heat, till raw smell disappears and oil starts leaving at the edges.
  • Now add ginger paste followed by coriander powder, red chilli powder, turmeric powder and salt. Cook very well over medium heat till it's completely cooked and you see separated oil very clearly at the edges.
  • Add aamchur powder and give it very good stir.
  • Now add tamarind paste with 3/4 cup water and shimmer it for about 3 minutes.
  • Now add sugar to adjust sourness. 
  • Lastly add fried potatoes and cook for 3 minutes over low heat and then over high heat, for 3 minutes or till water evaporates leaving oil. Turn off the heat and give it 3-4 minutes standing time.
  • Serve with chopped coriander leaves and bhaja moshla.

4 comments:

  1. Don't ask me from where I came , but glad that I came finally..amazing pictures..and joto recipes dekhlaam eyi khane , protek ta dekhe bolte pari besh mon diye ranna koro tumi..eyi baar jara eyi sob darun darun ranna khete parey , tader subhaghyo..wish ami o eto darun saad'er ranna khete partaam ..keep it going ..hugs and smiles

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    Replies
    1. Thank you Jaya ...khub bhalo laglo ei rokom feedback peye :)

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  2. Tanushri,
    This dish is one of my favorite from your blog. I cooked it so many times, for rojkar ranna, for special occassion, even sometime for Pujo, it never failed. A very simple yet yummy recipe.
    ~Soma

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    Replies
    1. Wow! Feeling really great to get such feedback. Thank you so much Soma :)

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