Tari aloo is a mouth watering vegetable dish eaten in different parts of India. The basic ingredients of this delicious dish are black mustard seeds, potato, onion, tomato and some spices. It is easy to cook and can be prepared at home.
Ingredients of Tari Aloo
•125 ml light vegetable oil
•1 tsp black mustard seeds
•2 tsps yellow split peas (channa dal) (optional)
•2 tbsps fresh ginger root, chopped into tiny cubes
•1-2 green chilli peppers, seeded and sliced, or ¼ to ½ tsp cayenne pepper
•1 tbsp ground coriander
•1 tsp turmeric
•Half tsp paprika
•6 medium-sized potatoes (about 750 gram)
•4 medium-sized onions (about 500 gram), roughly chopped
•3 and half tsps salt
•2 tsps lemon juice
•3-4 tbsps chopped fresh coriander leaves (or substitute 2 tbsps dry coriander leaves)
Method of Preparing Tari Aloo
•Boil potatoes in their skins, in water to cover, until fully cooked. Drain, plunge them in cold water, peel and cut into roughly half -inch pieces.
•Heat the oil over high heat in a deep saucepan. When the oil is very hot, carefully add the mustard seeds.
•When the mustard seeds start to turn grey and the spluttering begins to subside, add yellow split peas. Fry until the peas turn light brown, stirring constantly to ensure even browning, and lifting the pan away from the heat if it is too hot.
•Reduce heat to medium, add ginger and chilli peppers, and cook for 2 minutes or until they begin to brown. Add coriander powder, turmeric and paprika, stir for a moment and add potatoes and onions. Saute the vegetables for 10 minutes or until they are lightly browned, stirring frequently.
•Add 1 litre hot water along with the salt, and bring to a boil. Reduce heat and simmer, cover for 15 minutes or until the potatoes are very tender. With the back of the spoon, mash a few pieces of potato; this will thicken the gravy to a nice consistency. Serve piping hot in individual bowls (katoori) or a tureen, sprinkled with the lemon juice, chopped coriander and if desired, a little paprika or cayenne pepper.
•The potatoes in Tari Aloo are usually very soft and broken up, and the gravy is more like a broth used for dipping bread. The dish thickens with keeping, as the starch from the mashed pieces of potato mixes with the gravy. If the gravy thickens too much, simply add a little water to thin it. Add salt to taste and sprinkle on a few more chopped coriander leaves and a little cayenne pepper to enhance the taste before serving.
Another method of preparing Tari Aloo with slight change in the ingredients:
Ingredients of Tari Aloo
•2 large boiled potato
•1 large onion, chopped
•1 large tomato, chopped
•3tps red chilli powder
•1/2 tps turmeric
•1/2tps cumin seeds
•1-2 cup water
•3 tbs oil
•Salt to taste
Method of Preparing Tari Aloo
•At first, boil potatoes, remove the skin, cut in cubes and mash few of them.
•Then heat oil in pan, add cumin seeds and fry until splutters.
•Add onion and saute it, after this add tomato and cook for around 2 minutes.
•Add turmeric and red chilli powder, salt mix everything and cook for 2 minutes with lid on.
•Add 1 to 2 cup of water and bring it to boil.
•Add the potatoes now and mix well. Cook for 5 minutes with lid on.
•Gravy should not be thick but watery.
•Serve hot.
Tari Aloo can be served with deep-fried puffy bread or whole wheat flaky bread. The classic combination of this dish with bread is called Aloo-Poori. It could be served for a Sunday brunch, accompanied by a flavourful tea such as masala tea, or cardamom tea. Also, sweet lemon pickle with cumin goes beautifully with this delicious meal.