Cuisine
Sarson ke Aaloo
by PUSHPESH PANT
INGREDIENTS
Potatoes (boiled and peeled) 200 g
Tomatoes (medium, chopped fine) 2
Mustard paste (bottled kasundhi) 2 tbsp
Black mustard seeds 1 tsp
Coriander powder 1 tsp
Red chilli powder ½ tsp
Curds (whisked) ¼ cup
Sugar (optional) 1 tsp
Mustard oil 4 tbsp
Salt to taste
Method
Cut the potatoes into
eight pieces. Heat the oil in a karrahi. When it reaches
smoking point, add mustard seeds. When the seeds begin to
crackle, add tomatoes, along with the salt, chilli and coriander
powder. Add potatoes after a minute. Mix well and cook for a
minute sprinkling little water, if required. Add mustard paste.
Reduce flame and slowly stir in the curds. Raise heat and add BD cup of hot water. Cook on low medium heat for a couple of
minutes. Remove and eat with rice or roti at room temperature.
[Courtesy: Tribune]
June 16, 2011