Eid ul Azha or Meaty Eid is a great time to get together with family and friends to share a bite. It is also a time when men and women alike flex their culinary muscles. Needless to say, barbecued beef and mutton are the main event, with some chicken thrown in for good measure. While we are not out to challenge family recipes for kaleji and barbecued beef, but we do have some original recipes for vegetarian side dishes. Not only will these sides compliment the meats, but they also provide a welcome break from the protein overload.
Not just for Ramzan, this street side classic can be easily replicated in your kitchen and you can adjust spice levels for your audience easily. This recipe serves four.
1 kg potatoes - diced, par boiled and cooled (or whole potatoes if they are small enough)
1 tablespoon of ginger garlic paste
2 tablespoons of tamarind paste
1 teaspoon red chilli powder
2 pinches of mustard seeds
A few curry leaves
Coriander to garnish
Fry the boiled, diced potatoes until golden brown. Remove potatoes and drain the excess oil. In the remaining oil (should be about 2 tablespoons). Add in the ginger garlic paste and stir continuously, careful not to burn it. Add a touch of water to allow the ginger garlic to cook thru. Add the tamarind paste/puree and red chilli powder. Cook until you have a thickish consistency. Add the fried potatoes and let cook until the masala coats the potatoes completely.
In a small frying pan, heat about a tablespoon of oil and add the mustard seeds and curry leaves until they are popping (but not burnt). Add this ‘tarka’ to your potatoes and your home made Khattay Aloo is ready to serve! Add in some coriander and it’s ready to meet your guests.
We will be sharing recipes until Chand Raat so come back for more!
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