Aloo with Luchi by Avishek
Preparation Time: 10 mins
Cooking Time: 20 mins
Serving Size: 4
Four large potatoes
three green chillies
a teaspoon of kalonji (onion seeds)
one inch ginger
half teaspoon turmeric Powder
Vegetable oil/mustard oil.
One dry red chilly.
1. Peel and slice potatoes into one inch cubes. Crush ginger roughly. Slit two green chillies l, leave the third as whole.
2. In kadhai heat oil, put red chllily and kalonji. Put the aloo in high heat and lightly fry for a few mins so the edges brown a little.
3.Turn heat down to medium and put ginger and mix well and keep frying for raw smell of ginger to go. Put the two slit green chillies now. Put the dash of turmeric powder so all potatoes get a tinge of the yellow colour. Keep frying with a light touch so that the potato doesn’t burn and the rawness of the turmeric goes away.
4. Add lukewarm water just about covering the aloo but not quite, add salt to taste and dunk the lone whole green chilly. Cover and cook till the potatoes are done. You are left with potatoes with some juice (not gravy). Keep covered and let the potatoes soak in some of that juice. Serve hot with poori/luchi (Bengali).