PREAMBLE
(As usual, skip to recipe, below, if the preamble is bit oppressing ( also as usual)
This is a fast dish ready in 15 min, start to finish, and
pure vegetarian
I am here after a long time and I know my blog is almost
extinct thanks to FB . This is one recipe my Mom used to cook, I am trying to build up
the recipe again before it is lost forever . Well I am almost there after
cooking, because the taste reminded me of the child hood days.
It is purely a vege dish with no tempering, and cooked
very fast. To remind all, a traditional Bong vege dish is always devoid
of onion, garlic , Massur dal etc.
I remember eating dosa and all southern
delicacies at an Iyangar friend’s house but he always excused himself away
whenever I invited him.
Instead of feeling
hurt I tried to discover the reason behind it, and realized the reason.
Once I
called him home on some pretext and told him “ Don’t give those lame excuses of
not being able to come for dinner at my
place, a non vege place. I told him what vege food meant to me, it would be devoid of onion
garlic. I showed him the separate sets of utensils exclusively used for cooking
and eating vege dishes. I explained to him, how the burner is made sacred after
cooking. I wish I had the wood fired chullahs exclusively meant for vege
dishes, which we used to have in my childhood days.
My friend started
apologizing and I shut him up by saying “ I respect and will continue to do so, the beliefs of
all my near and dear ones…not under compulsion , but with great joy..”.
THE RECIPE. It is a
very down to earth fast cooking one , but having a good sweet and sour note and
the fragrance of garam masala, and the amount of chili heat you want to add
with dry or fresh green chili.
INGREDIENTS.
Potato 250 gms ( I used baby new potatoes)
Curd 250 gms diluted
with water 100 ml and beaten black and blue. ( To give a bit thicker
consistency over butter milk)
Cardamom 4 smashed
Clove 2 smashed
Cinamon ½ inch smashed
Turmeric ½ tsp
Red chili powder 1 tsp , more the merrier
Green chili 4
Rice flour 2 tsp or roasted Maida 2 tsp (heaped) , ( corn flour and besan excused)
Mustard oil 4 tsp raw (you can use ghee if you don’t like mustard,
oil extra virgin (EVM O like EVOO) ha ha,
I mean raw, cold pressed oil)
Sugar 4 tsp heap (adjust the sugar to balance the sour curd
and your taste). The dish will have a noticeable sweet note)
Green Chili 4
Salt to taste .
PROCESS:
Boil potato , cool and peel. If u r using big ones, cut them
to 3/4t inch ( 19 mm) size. Prick with a fork, sprinkle salt, mix
and keep aside . (if you change your mind to make some other dish , with
pricked , salted potato go ahead ).
In a big bowl, put everything specified above (except potato
and oil) and whip to mix .
Take a Kadhai or deep pan , pour the mixture and slowly
bring to boil with constant stirring .
(NOTE: curd will always coagulate on heating, but the
presence of maida/rice flour and
stirring will stop lump formation and disperse evenly, like in Dahi
kaDi) .
After 2 minutes of slow boiling , add the potatoes and
mustard oil/ghee .
Keep on boiling for 3-5 min , so that the spices get into
the oil system.
The consistency will be bit runny and good for Rice eating
OPTION FOR YOU …Try a thicker version, without diluting the
curd with water, and let me know.
Happy eating friends
, you have supported my blog for last 4 yrs or more and don’t desert me ha ha
