Imli Aloo

Today's experiment from the book was supposed to be a dish from the Eastern parts of India. I thought I would give an Assamese dish a try since the state's cuisine is an unknown territory to me. However, in the midst of cooking, I realized that 10 baby potatoes + a tomato + a red chilli = bland, baby food in my world and had to shift my focus to this imli aloo from "Pure and Simple". This super spicy, tangy aloo preparation is my kind of dish J and was fabulous with both rice and rotis.

Ingredients:

6 large sized potatoes - peeled, cubed and boiled

2 Tbsp oil

1 tsp cumin seeds (jeera) 

1/4 tsp fenugreek seeds (methi)

1/4 tsp carom seeds (ajwain)

3 or 4 red chillies

A pinch of asafoetida

1 Tbsp tamarind juice

Chili powder or to taste

Salt to taste

Garam masala to taste

Coriander powder to taste

Chat masala + Mint powder* (I did not use them.)

Minced cilantro for garnish

* I think the dish would be super spicy if we went along with the directions. The quantities mentioned in the book are

3 tsp coriander powder + 4 dried red chillies + 1 tsp chili powder + 1/2 tsp garam masala + 1/2 tsp chat masala + 1/2 tsp mint powder

Method:

* Heat oil in a pan and add cumin seeds, fenugreek seeds, fennel seeds, dried chillies and asafoetida. When the seeds start to brown, add tamarind water. Add potatoes and mix well.

* Then add all the spice powders and salt. Cook on low flame for about five minutes, stirring occasionally.

* Garnish with cilantro and serve hot.

This is my Day 5 post in BM#7 and Check what my fellow marathoners are cooking.

This goes to Akila's "Dish name starts with I".

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