... <3 ... Alu-borir tarkari ... <3 ... Recipe - Ingredients -

2 medium sized potatoes

2 medium sized tomatoes, chopped

1 inch stick of ginger, paste

2 green chillies, slitted

½ cup hinger bori / asafoetida flavoured sundried dumplings made of urad dal

½ cup kheshari dal ar bori

1 tsp turmeric powder

1 tsp red chilli powder                                     1 tsp jeera powder                                            1 tsp coriander powder                                   1 tsp garam masala powder 

½ tsp jeera                                                        3-4 cloves, 2 cardamoms, 1 inch stick of cinnamon                                                 Tejpata 

Salt and Sugar as per taste                 Mustard oil                                                 Ghee

Method -

Peel the potatoes and then cut them into cubes.

Heat oil in a kadai / pan and shallow fry these potatoes until they start to become golden. Once done, take them out of the kadai / pan and keep aside.

Now shallow fry the two types of sundried dumplings separately. Once done take them out of the pan and keep aside.

Take away as much oil as you want and keep only that much, with which you want to cook your dish.

In that oil, add jeera and the gota garam masala. As they start to sizzle, add in the chopped tomatoes.

Add a little salt and cook till the tomatoes become all mushy and start to ooze out oil.

Add this point add the ginger paste and slitted green chillies.

Mix in, stir and simmer for half a minute and add in a dash of water.

Add salt, turmeric, red chilli powder, jeera powder, coriander powder, garam masala powder and give a quick stir. As the spices cook, take 1 and ½ cup of water and pour into the kadai / pan.

Cover and let it come to a boil.

Once the gravy bubbles, add in the fried potatoes and sundried dumplings.

Cover and cook till the potatoes are soft from inside. It will take 3-4 minutes as the potatoes are thinly sliced and fried, which has already cooked them halfway through. If you have not fried potatoes or your potatoes are still not half cooked, then add the bori / sun dried dumplings after the potatoes are cooked through, or else the boris will become completely mashed. After you have added the bori / sun dried dumplings, simmer for 2 minutes and then go to the next step. 

Finally taste and adjust the seasoning.

Add in chopped fresh coriander leaves if you want, and put off the flame. Give a dash of ghee on top and serve with hot rice. Thank you. Enjoy.