Wednesday, May 12, 2010
Aloo Karaishuti-r Tarkari – Green Peas and Potato curry
At times I wonder why we have the hot summer days. I don’t know if I’m right or wrong when I say my childhood summers were much better than today. Summer and lots of mangoes and children relishing to their hearts content. I remember the Desi Aam, the small juisy ones, the juice sucked straight from where the stem broke, was bought in counts. Women came with basketful of these small, sweet and juicy mangoes and Ma bought lots of them. These women sold in counts of 20 and they were cheap. Hey, the market price of mangoes has gone up now. But there’s no way to ignore the King of Fruits during summer.
Don’t get puzzled with my mango story. Today I’m sharing my Aloo Karaishuti-r (potato and green peas) curry. This recipe was getting irritated as it did not get a place in my spot. What can I do? only yesterday I found the pictures in my folder and thought why not do justice to this and post it for public view.
This is a preparation with no onion and garlic. Those who love onion in their everyday rasoi can also cook this for a change.
a) Vegetables for this simple curry:
Fresh green peas 500gms. Take the pain to break open the pods and put the peas in a bowl... don’t eat them up raw. Wash the peas.
3 Potatoes peeled, washed and diced.
1 big Tomato chopped.
b) Spices for taste:
Jeera powder 1 tsp, dhania powder ½ tsp, red chilli powder ½ tsp and haldi powder ¾ tsp. Soak all the powdered spices in some water to get a thin paste.
c) Other ingredients:
Cooking oil 2 tbsp, salt and sugar
Heat oil in a kadhai, then add the cubed potatoes to the hot oil. Fry the potatoes till it gets the pinkish touch. Now add the green peas and tomatoes and stir. Cook for 2-3 minutes. By now the tomatoes will give out its juice. Then add the masala paste and sauté. Once the masala is being cooked add salt and sugar. Cook over medium flame till the oil separates from the masala. Add water sufficient for the gravy. Cover and cook till the potatoes are soft to be served.
Serve with some chopped green coriander on top for garnishing. Didn’t have dhania, so did without it.
Eat with plain white rice and dal, or relish with garma garam roti, paratha or puris.