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Alu Piajer
Chorchori (dry curried potato and onion )
( to serve 4-6 )
- 5 medium sized potatoes, cut in half lengthwise and the sliced
into 1/8" pcs. crosswise.
- 4 onions cut in half lengthwise and then sliced thicker than
normal.
- 2 tsp. turmeric paste.
- 1/2 tsp. chili paste.
- 4-6 green chilies washed and slit.
- Salt to taste.
- 2 tbsp. oil.
- 1/2 cup water or as required.
Heat oil.
When a blue haze appears, add potatoes and fry for several minutes
until potatoes turn opaque.
Reduce heat, add onions and continue to fry, stirring now and then
for a couple of minutes more.
Add the turmeric, chili paste and salt to taste, mixing thoroughly
and keep frying.
Add green chilies.
The potatoes and onions should cook as much as possible in their
own juices, but if the curry gets too dry, test to see how much
cooking the potatoes need and accordingly add water a little at
a time.
The cooked dish is dry and therefore adding of water should be
judicious.
The curry is done when the potatoes are cooked and there is practically
no gravy.
This curry can be reheated before serving, and is a good accompaniment
with rice, luchis, or porota.
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