Marwari Alu ki Subzi
poriyal
rice
rajasthani
⚠ Not yet reviewed against the source — may contain OCR/transcription errors.
November 15, 2009
This is one of those recipes I learnt from a friend when I lived in Alwar in Rajasthan. It’s really tasty but involves minimum work. Gets done in a jiffy too. Just the kind of recipes I like !!!
It goes pretty well with both rice & rotis. But the Marwaris, I believe, normally have it with puris for breakfast. WOW !!!
Ingredients
- potatoes - 4 medium sized, boiled, peeled & diced
- curds - 1 cup, beaten
- besan( gram flour) - 1 heaped tsp
- tuemeric powder - 1/4 tsp
- chilli powder - 2 tsp
- dhania-jeera powder ( coriander-cumin powder) - 1 tsp
- salt to taste
- chopped coriander for garnish
For the Tadka
- oil - about 1 tbsp
- rai ( mustard seeds ) - 1/2 tsp
- jeera ( cumin seeds ) - 1 tsp
- saunf ( fennel seeds ) - 1 tsp
- kalonji ( nigella seeds ) - 1/2 tsp
- bay leaf - 1
- cloves - 2
- cinnamon - 2 sticks
- hing ( asafoetida ) - a pinch
Method
- Mix curds & gram flour in a bowl & whisk well. Add the turmeric powder, chilli powder, coriander- cumin powder & salt & mix well again.There should be no lumps. Keep aside
- Heat the oil in a kadhai & add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bay leaf, cloves, cinnamon & hing & stir for a minute.
- Turn the flame to low & pour the curd- besan mixture in. Keep stirring on medium flame until the mixture comes to a boil.
- Add the potatoes & salt with 1/2 a cup of water & mix well. Bring to a boil & cook on medium flame for about 7-8 minutes until consistency of gravy seems right.
- Serve hot garnished with chopped coriander.
Source: chitti