INGREDIENTS: 8 Long Green Chillis 1/2 Cup Gram Flour (Besan) 2 Tbsp Oil 1 Tsp Cumin Seeds 1/2 Tsp Asafoetida (Hing) 1 Tsp Dry Mango Powder (Amchur) 1 Tsp Turmeric Powder 1 Tsp Coriander Powder 1/4 Cup Coriander Leaves Salt to taste 1 Tbsp Water
Discard the stalk of the Green Chillis and wash them well.
Slit each Chilli horizontally in the centre leaving the ends still intact and NOT into 2 separate pieces. You can check photos below.
Remove the seeds and keep them aside.
Now for the stuffing, heat oil in a wide pan.
Splutter Cumin Seeds.
Add Asafoetida and keep the flame to the lowest level.
Add Gram Flour. Mix and stir continuously for 10 minutes until the flour loses its raw taste. The colour will change to light brown. Don’t let it burn.
Once well cooked, add Turmeric Powder, Coriander Powder, Dry Mango Powder, Salt and chopped Coriander Leaves.
With the back of the spatula, press & drag/slide the mixture, mix and incorporate everything. Cook for 4-5 minutes while continuously stirring. Switch off flame and let the stuffing cool down. The mixture should feel dry but crumbly.
Now take the slit and deseeded Chillis and fill this mixture as much as you can. You can store the leftover stuffing in the freezer.
In the same pan, heat some oil. Add these Chillis with the open side facing up.
Sprinkle some water and immediately cover the pan with a lid and let this cook on a low flame for 3-5 minutes. You can check after 2 minutes and flip and cook the other side for another minute. They should look brown and slightly wilted. Depending on the size and type of Chillis, cooking time may vary. So keep checking every 2 minutes to ensure they don’t burn.
Serve these hot Chillis as an additional side dish with Curd Rice or Dal Fry. I served this with Rajma Chawal and the combination was super!
So easy yet so tasty! This is how my mother-in-law makes and I love it this way!
INGREDIENTS: 250 Grams Parwal 1 Tbsp Mustard Oil 1 Tsp Cumin Seeds 1 Tsp Turmeric Powder 1 Tsp Red Chilli Powder 1 Tsp Coriander Powder (Optional) Salt to Taste
Wash and chop off the edges of the Parwal. Now slice them into halves and halve them again. So you’ll have 4 pieces of each Parwal. Discard any black or brown tough seeds. You can scrape them off or take them out with the help of a pointed knife.
In a pan, heat Mustard oil. You can use regular oil but taste is always better with Mustard oil.
When the oil starts to smoke, add Cumin Seeds and let it splutter.
Lower the flame and add Parwal and mix well.
Stir and sauté for 1-2 minutes.
Cover with a lid and cook on low flame stirring occasionally until they soften. You can do a sample taste test to see if they are cooked. Takes around 5-10 minutes.
Add Salt, Turmeric Powder and Chilli Powder. You can also add Coriander Powder.
Mix well and cook for another 1-2 minutes covered.
Switch off the flame and serve hot with Rice or Rotis.
INGREDIENTS: 15-20 Baby Potatoes 4 Tbsp Mustard/Refined Oil 2 Tsp Cumin Seeds (Jeera) 1 Bay Leaf (Tej Patta) 2 Tsp Kashmiri Red Chilli Powder 2 Tsp Turmeric Powder 1 Cup Water 1/4th Cup Coriander leaves 1 Tsp Dried Fenugreek Leaves (Kasuri Methi) 3 Tbsp Yogurt 6-7 Kashmiri/Byadgi Red Chilies 1 Inch Cinnamon (Dalchini) 2 Green Cardamom (Hari Elaichi) 1 Tsp Coriander Seeds (Akha Dhania) 1 Tsp Fennel Seeds (Saunf) 1 Tsp Peppercorns (Kali Mirch) 6-7 Garlic Cloves 1 Inch Ginger Salt to taste
First let’s prepare the Potatoes.
Wash all the baby Potatoes thoroughly because the whole potatoes with the skin will go in this recipe. You can also make this recipe with peeled potatoes or even normal potatoes diced if you don’t have access to baby potatoes.
Now poke holes with the help of a fork on all sides of each potato at multiple places.
Place these potatoes in a pressure cooker. Add enough water & salt.
On a high flame, give 1 whistle, lower the flame and give another whistle.
Switch off flame and let the Potatoes cook & cool down in the steam.
Once the steam escapes, open the pressure cooker. Discard all the water and on a cloth/paper towel, let them dry and cool down further.
Now to make the masala, grind all the ingredients marked in Orange with a little water into a fine paste. If you don’t have peppercorns/coriander seeds, you can use them in their powder form too. I’ve used Kashmiri Red Chillis. If you don’t have them, use Byadgi since both give good colour and texture without the extra spice.
Take a pan, the same in which you will make this Dum Aloo.
Add the 4 Tbsp Oil. Once hot, shallow fry these baby potatoes until all sides look wrinkly and get a darker shade. You can also deep fry them if you want.
Transfer the potatoes on a cloth/paper towel to let them release any extra oil onto the towel. Once cool, you can re-poke the potatoes.
Now heat the leftover oil in the pan and splutter cumin seeds.
Add the Bay Leaf.
If the oil is too hot, switch off flame and add the Kashmiri Red Chilli Powder & Turmeric Powder and mix well.
Now add the fried Potatoes.
Also add the masala and salt. Mix well. You can keep this marinated for 10-15 minutes. If not, simply cook on low heat for 5 minutes. Make sure to not burn the masala.
Now add water, mix well. Cover & cook for 5 more minutes.
Open and you should see oil separating from the masala.
Now bring the heat to low, whisk the yogurt and add to the masala stirring continuously. Cook for a minute and switch off flame.
Add Kasuri Methi & Coriander Leaves.
Dum Aloo is ready to be served with Steaming hot Jeera Rice or Ghee laden Rotis!