Dry aaloo (quick aaloo fry)

• Servings: 2-3
• Boiling time: 7 minutes.
• Preparation time: 5 minutes.
• Frying time: 5 minutes.
• Total time: 17 minutes.

When I am writing  about this travel food ‘Dry Aaloo (Quick Aaloo fry)’my memories stroll down to some three decades ago; when we traveled along with my two kids on the vacation from Rajasthan to Patna by train, I used to make this potato recipe and one or two seasonal vegetable like Bhindi (ladies finger) and Karela (bitter gourd). I used to pack in a big steel Tiffin carrier and Milton water pot; also some paper plates for serving the food.

How wonderful that journey used to be! Kids liked this ‘Aaloo Poori’ most and they were busy with their comic book & cold drink…

Ingredients:

• Potato: 250 gm
• Green chilli: 2 no. (Optional)
• Asafoetida powder: 1 pinch
• Mustard seed: ½ teaspoon
• Curry leaves: 2 twig
• Salt: 1 teaspoon
• Turmeric powder: one forth teaspoon
• Coriander powder: half teaspoon
• Mango powder: 1/2 teaspoon

Preparation:

1. Cut the green chilli in pieces.
2. Boil/ microwave the potatoes.
3. Peel and chop the potatoes.

Method:

1. Take kadhai, heat oil till smoke appears; add mustard seed and asafoetida sputter it for few seconds, add curry leaves, green chilli, chopped potatoes and fry it for 2 minutes.
2. Add salt, turmeric powder, mango powder and coriander powder, fry for one minute.
3. Put off the flame and decorate with green coriander leaf; ‘Dry aaloo (quick aaloo fry)’ is ready to  be served.

Dry aaloo (quick aaloo fry) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.