Wednesday, 28 June 2017

Aloo Rassa

Aloo Rassa
It’s had with dhuska, puri or Paratha. It’s one of the vegetarian dishes from Jharkhand 

4 medium size Potatoes boiled and crumbled
1 large tomato chopped
1/2 tsp Ginger paste
¼ tsp Fenugreek seeds 
Salt to taste
¼ tsp Turmeric powder 
½ tsp Red chilli powder
1/2 tsp  Cumin powder 
1 tsp Coriander powder 
1 tsp Fennel powder 
1/2 tsp Dried Mango powder 
1/2 tsp Garam masala powder 
Pinch of Asafoetida
2 tbsp Mustard Oil

Take a wok, add oil. Add the fenugreek seeds, sauté for few seconds. Add coriander powder, cumin powder, fennel powder, red chilli powder, turmeric powder and asafoetida. On a low flame stir for few seconds. Add little water and keep stirring, or else the masala will burn. Add the ginger paste and tomatoes. Sauté it till the tomatoes become mushy. In between keep adding little water. Once the tomato are mushy, add the potatoes, stir add salt and add a cup of water and let it simmer for some time, add garam masala powder and dried mango powder. Stir and let the curry simmer for sometime until it thickens. Once the curry thickens add Coriander leaves. Serve it hot with pooris or paratha.

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