In This article Explained the preparation of a traditional Mangalore-style Aloo Bhaji (Potato Curry).
This dish is a popular accompaniment for breakfast items like Poori, Dosa, or Chapathi in the coastal regions of Karnataka.
Ingredients
Potatoes: Boiled, peeled, and cubed.
Onions: Finely chopped.
Green Chilies: Slit for heat.
Ginger: Finely chopped.
Tempering (Tadka): Mustard seeds, Urad dal, Chana dal, Cumin seeds (Jeera).
Aromatics: Curry leaves and Asafoetida (Hing).
Seasoning: Turmeric powder and Salt.
Garnish: Fresh coriander leaves.
Oil: For cooking.
Cooking Steps
1. Preparation
Start by boiling the potatoes until tender. Once cooled, peel them and cut them into small bite-sized cubes. Chop the onions, ginger, and green chilies.
2. Tempering (The Tadka)
Heat oil in a pan. Add mustard seeds and let them splutter. Then add the urad dal and chana dal, frying them until they turn golden brown. Follow this with cumin seeds, curry leaves, chopped ginger, and a pinch of asafoetida.
3. Sautéing
Add the slit green chilies and chopped onions to the tempering. Sauté the onions until they become translucent and soft. At this stage, add turmeric powder to give the dish its characteristic yellow color.
4. Combining
Add the cubed potatoes to the pan. Season with salt to taste. Mix everything thoroughly so the potatoes are well-coated with the onion and spice mixture.
5. Finishing
If the mixture is too dry, you can sprinkle a little water to keep it moist. Let it simmer for a couple of minutes on low heat to allow the flavors to meld. Finally, garnish with a generous amount of fresh coriander leaves.
Serving Suggestion
This Aloo Bhaji is best served hot with:
Poori: The most classic combination.
Neer Dosa: A light, lacy rice crepe.
Chapathi: For a wholesome meal.
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