Recipe: Aloo Ki Tarkari
There is a certain nostalgia that comes with aloo ki bhujia/ tarkari. The fact that it is a staple for halwa puri breakfasts is perhaps the reason for this nostalgia. A lot of us associate this classic breakfast/brunch combo with good vibes. It can be a nice addition to the iftaar menu for a change.
4 medium potatoes
2 tbsp oil
½ tsp kalonji (onion seeds/ caraway seeds)
½ tsp rai (mustard seeds)
3-4 curry leaves
Haldi (turmeric), a pinch
Salt, to taste
½ tsp crushed red chilies
¼ cup tamarind water (imli ka pani)*
1-2 cups water
2 whole green chilies
Peel and boil potatoes until tender but not too soft. Roughly break with a spatula or spoon; make sure there are solid clumps of potato visible to the eye
Heat oil in a pan. Add kalonji, rai and curry leaves. Once they start to sputter, add in potatoes, red chili flakes, salt and turmeric. Sauté for a few seconds.
Add the tamarind water and plain water according to the consistency you prefer. Bring the mixture to a boil for one minute, add green chilies and then simmer for another 5-7 minutes.
Keep checking the consistency of the mixture so it is to your preference.
Serve with achaar (pickles) and puris.
*If you do not wish to use tamarind pulp, you may use 2 tomatoes or 1 teaspoon of prepared carrot pickle- for the sour kick. If using tomatoes, add them with the seeds and let cook for 5-7 minutes before adding the potatoes.
This article originally appeared on HTV.