Potatoes or Batata (in Marathi) or Aloo (In Bengali) is a very important vegetable for the Indians. Not that I am negating the Mashed potatoes or the deep fried wedges or the thin french fries of the west but just saying that even though we try hard to stay away from Potatoes (ofcourse, because of its carb/starch content!), we simply can't resist a nice alu-matar (Potato-pea) curry or a simple batata sabji with curry leaves in a dosa. Here is once recipe which was made on Sundays by my mom and served with hot, maida pooris (luchis as the Bongs would say). It's pretty easy to make and tastes heavenly!
2 Cups of potatoes cut into tiny pieces
1 Tsp of Black Cumin Seeds (Kalonji)
Salt
1/2 Tsp of Turmeric (Haldi)
1/2 Tsp of Sugar
2 green chillies
2 Tbsp of Oil
100ml water
Take a frying pan and pour oil into it. Heat the oil and add the green chillies(split into halves) along with the Black Cumin seeds. Stir for a minute and add the Turmeric. Stir for 10secs and add the Potatoes. Stir the Potatoes using a spatula and let it fry. Now, add the water & the salt & sugar and cover the frying pan with a lid. Let the potatoes simmer and allow the curry to evaporate. Put of the gas and pour the potatoes in a clean utensil. Serve it with hot luchis or pooris.
2 Cups of potatoes cut into tiny pieces
1 Tsp of Black Cumin Seeds (Kalonji)
Salt
1/2 Tsp of Turmeric (Haldi)
1/2 Tsp of Sugar
2 green chillies
2 Tbsp of Oil
100ml water
Take a frying pan and pour oil into it. Heat the oil and add the green chillies(split into halves) along with the Black Cumin seeds. Stir for a minute and add the Turmeric. Stir for 10secs and add the Potatoes. Stir the Potatoes using a spatula and let it fry. Now, add the water & the salt & sugar and cover the frying pan with a lid. Let the potatoes simmer and allow the curry to evaporate. Put of the gas and pour the potatoes in a clean utensil. Serve it with hot luchis or pooris.
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