Tuesday, October 9, 2012
Bihari Aloo Chokha - Mashed Potatoes - The Indian Way
‘Dadu’ (My Maternal Grand Father) always tells my Mother, “Tor Chhele taa Ohomiya aar Meye taa Bihari” (Your Son is an Assamese & Daughter is a Bihari). The reason being my Father had what they call a ‘transferable job’ & travelled across the Country & we followed. My Brother’s babyhood was spent in Guwahati, Assam & mine in Patna, Bihar.
On the other side, the Bihari in me fell for a greater Bihari from Asansol (on the Bengal-Bihar border), who speaks 'Bhanga Bhanga Bangla' (broken Bengali) & has a very good influence of Bihar in him (including a stockpile of the filthiest Bhojpuri numbers: P). Hence, our Bihari-ness continues.
Aloo Chokha, the recipe I am going to share today is essentially a Bihari recipe of Mashed Potatoes with fried Onions & Chillies, spices and a generous dash of Mustard Oil. My Father always says when Aloo Chokha is served to him, “eta diye du thala bhaat khawa jaaye” (I can eat 2 platefuls of Rice with this).
Here is what you will need to make the simplest Aloo Chokha:
Potatoes – 4 medium sized – boiled and peeled
Onion – 1 medium – chopped
Green Chillies – 2 – chopped
Whole Dry Red Chillies – 2
Cumin Powder – 1 tsp
Coriander Powder – ½ tsp
Red Chilli Powder – 1 tsp
Ginger – ½ “– grated
Garlic - 2 medium cloves – grated
Mustard Oil – 2 tbsps
Salt to taste
Here is the method to make it:
· Cut Potatoes into quarters and boil them.
· Once boiled, peel them and mash with Salt and keep.
· Heat Mustard Oil in a Pan.
· Add Whole Dry Red Chillies and let them sizzle.
· Add the chopped Onions and Green Chillies and sauté them till transparent.
· Add the dry spices, Cumin Powder, Coriander Powder & Red Chilli Powder & fry till the dry spices are cooked.
· Add the mashed Potatoes & mix thoroughly.
· Plate it with a couple of Green Chillies, broken n sautéed in a few drops of Mustard Oil under a minute.
Best eaten with a plate full of Rice with Clarified Butter / Ghee.