Wednesday, September 5, 2012
My Fathers 'Hing Diye Aloo Chorchori' - Indian Potato Curry with a hint of Asafetida
Not often did my Babai (My Father) cook at home. When he did, it was a feast! He has stayed in more than a few Indian cities with a transferable job & many a times alone, hence he has mustered the art of cookery in his own unique way. He is an expert when it comes to the uncomplicated dishes & the entire family is very fond of these matchless specialties he can craft with his magic wand (Read : Khunti; Spatula). His dishes range from simple Egg Curry (the taste of which, I have never been able to put together till date), Begun Pora (Bengali Baingan Bharta), Methi Paranthas, Peas Kachori and many more. My Hubby is very fond of his Father-In-Laws dishes and often tells him to make his special ‘Hing Diye Aloo Chorchori’ (Potato curry with a hint of Asafetida) to savor with homemade Rotis (Indian flat breads) & in no time is Babai ready with a bowl of Hing Diye Aloo Chorchori for his Son-In-Law. I will share the same recipe today which holds special significance to me as it is cherished by the two most important Men in my life, one made me and the other walks with me through thick and thin.
There are some variations to this dish. Some make it with Turmeric Powder, some make it without the Asafetida, some make it without the Tomatoes. I will post the one with the Turmeric Powder, in another post. As for this one, I will make it exactly the way Babai does.
P.S : I did make a short phone call to Babai before rushing into the Kitchen today ;)
Here is a list of what we need to make ‘Hing Diye Aloo Chorchori’ :
(This will serve 4 people)
· Potatoes – 4 large, chopped as shown in the Picture.
· Tomatoes – 1 large, chopped.
· Green Chillies : 3-4 slit.
· Peas – a handful.
· Panch Phoron : 1 tsp.
· Asafetida / Hing : 1/6th tsp.
· Mustard Oil : 2 tbsp. (Use regular Cooking Oil if you do not have Mustard Oil)
· Salt to taste.
· Sugar to balance.
Yes that is how simple it is.
How to make :
· Heat Oil in a Pan and add the Panch Phoron & the Asafetida powder, let them sizzle.
· Add the chopped Potatoes and fry till the Potatoes get a little brown tinge.
· Add the chopped Tomatoes and mix.
· Add Sugar and Salt, the salt will help the Tomatoes cook faster.
· Cook till the Tomatoes are a mash of red and releases all the flavors.
· Once Tomatoes are done, add desired amount of water and boil.
· Once the Potatoes are almost done, add the Slit Green Chillies and the Peas, cook for another 5 minutes, make sure all the liquid has evaporated, this dish is neither extremely dry or runny, we want it Makha-Makha like we Bongs say.
And it is ready to be served with Gorom Gorom Rutis / Rotis / Chapatis or Luchis / Puris (Variations of Indian flat breads, made of Wheat flour or All Purpose Flour, Rutis / Rotis / Chapatis are roasted while Luchis and Puris are fried, Gorom Gorom means HOT in Bengali!)