(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.
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 .
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