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Ingredient
Aloo diye Lau er Dalna (Potato & Bottle Gourd Curry)
Introduce
Chef :
Bethica DasAloo diye Lau er Dalna (Potato & Bottle Gourd Curry)
(Bengali Cuisine) #LS - This is a simple Bong style dish of Bottle gourd cooked with potatoes. For some crunch, you can add few dried lentil dumplings (bori / mangodi). It is a dry dish which can be served with any Indian flat bread, especially chapatti or paratha for breakfast, brunch, lunch or dinner. It can also be relished add a side dish with dal-chawal. Another good option is to carry it for a lunch box or a picnic meal. Choice is yours.
Ingredient
Food ration :
2-3 servingsCooking time :
20-25 minutes
1 tsp.
ginger-garlic paste
3 tbsp.
oil
1 tsp.
cumin seeds
1/2 tsp.
turmeric powder
1/2 tsp.
red chili powder
1 tbsp.
coriander-cumin powder
1/2 tsp.
garam masala powder
1 tsp.
ghee
Cooking instructions
* Step 1
Heat 1 tbsp. oil in a pan and sauté the potatoes till light brown. Keep aside.
* Step 2
Heat remaining oil and temper with bay leaves, whole red chili and cumin seeds. Sauté for a few seconds.
* Step 3
Add the onion and stir fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
* Step 4
Add the chopped tomatoes and continue to cook till it is well mashed. Then add the cubed bottle gourd and fry for 2-3 minutes on a low flame.
* Step 5
Add the sautéed potato, green chilies and 1/2 cup water. Cover and cook till the veggies turn soft.
* Step 6
When done, add ghee and mix well. Garnish with coriander leaves and serve as a side dish with rice, chapatti or paratha.
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