BM # 70
Week 4, Day 3
Theme : Special Theme
For the third and the last day of BM #70 under the special theme I have yet another curry from Uttar Pradesh. The name itself is so interesting. Mathura ke Dubkiwale Aaloo. I have been to Mathura city and had these Aaloos there, but that was years ago when I was no where near blogging. It has been so long but trust me the flavor of these potatoes is still very vivid and still lingers in my mind. The flavor is inviting and that is one reason why I want my blogger friends to relish it too. Enough of virtual treats, it is high time we go there and enjoy the actual Dubkiwale Aaloo. Yes, our BM team is meeting in Feb for our 75 th BM meet and that is the time we are taking a trip to Mathura . Of course there will be much more than these aaloos , but let me give you all a glimpse of these delicious potatoes for now. These were a part of the Uttar Pradesh Thali that I posted in the first week.
Mathura ke Dubkiwale AalooIngredients
4 large potatoes, washed and chopped with skin on.
2 tbsp pure ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A large pinch asafoetida
1/4 tsp turmeric powder
Salt to taste
1/2 tsp dry mango powder
1/4 tsp Garam masala
1/8 tsp coarse fennel powder
1/4 tsp coarsely pounded coriander seeds
1/2 cup water
Add mustard and cumin seeds, let crackle.
Add turmeric and immediately add the potatoes.
Add salt and saute for a couple of minutes.
Add enough water so that the potatoes are well covered.
Cook for one boil, then simmer and cook till they are well cooked.
Check in between , there should be enough water.
Once the potatoes are well cooked, add the prepared paste .
Mash a few potatoes and enough water to get the desired consistency for the gravy.
Serve hot with pooris, Kachori or Bedmi Poori.
The Mathura ke Dubki wale Aaloo were a part of the Uttar Pradesh Thali that I posted in the first week of this BM.