Singhania's traditional *Aloo-Jhol*


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Once upon a time, when my dad's family all stayed together, in a joint-family kind of structure, and had a couple of full-time cooks at home, this particular dish was a mandatory part of the menu for dinner, E-V-E-R-Y D-A-Y!

In my almost 31 years of life on this planet, as myself, I have not seen this dish cooked at anyone else's place -- my maternal relatives, my friends, my office colleagues, NO-where! Neither has any of the other members of dad's family seen or heard of it being prepared in the household of any of their vast network of friends, family & acquaintances! As such, we all refer to it as the "Singhania's traditional 'Aloo Jhol'!"

After the family broke up into nuclear units, we stopped making this dish EVERY day, although my Grandma (dad's mom) still prefers to have it daily! She has to compromise a lot obviously, but she never fails to share with us her golden reminiscences, of days when dinner would include "aloo jhol", "hari chatni", "paapad", "bhindi" & of course, "parathas"! :)

Here's the recipe, if any of my readers want to try it out. It looks very similar to "kadhi" by the way! And yeah, it tastes absolutely delicious with crunched "paapad"! The quantity in the picture below serves only 2 people -- my dad & me! Yeah... that's how crazy we are about this dish! :-p




INGREDIENTS:

1 cup thick curd (slightly sour if possible, definitely NOT sweet!)
2 cups water
250 gm boiled potatoes (approx)
1 tsp finely chopped green chillies
2 tbsp finely chopped fresh coriander leaves
2 tbsp refined cooking oil
salt, haldi powder (turmeric), red chillie powder, coriander powder, jeera (cumin seeds), powdered heeng (asofetida)


PREPARATION:

  • Pass the curd through a strainer so it acquires a smooth flowing consistency.

  • Add the water to it & mix them well to maintain the consistency. (You may want to decrease/increase the amount of water in case it seems to get too watery or too viscous.)

  • Crumble the boiled potatoes into small pieces and add them to the curd-water mixture.

  • Add 1/2 tsp haldi powder and 1 tsp coriander powder to the above. No need to stir the mixture after adding these spices.

COOKING:
  • Heat the oil in a deep fry pan.

  • Add 1/2 tsp jeera to the heated oil.

  • Add a pinch of heeng and the chopped green chillies.

  • Add 1/2 tsp red chillie powder, and immediately pour the contents prepared above to the oil. (You don't want the red chillie powder to become black! So timing is crucial here!)

  • KEEP STIRRING THE MIXTURE CONTINUOUSLY UNTIL IT STARTS TO BOIL, OR ELSE IT WILL CURDLE.

  • Add salt to taste (AFTER IT STARTS BOILING).

  • Let it simmer on medium-to-low flame for another 5 minutes. Keep stirring occasionally.

  • Remove from flame. Garnish with chopped coriander leaves.

Serve hot with "parathas" and crunched "paapad"!



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2 comments:

InkTank said...

heyy! its so tempting. i must try is asap, the sooner, the better:) i would love to have it with steaming rice, after the parathas are finished that is:) hahaha

August 10, 2010 at 9:39 PM
Kaddu said...

Ha ha ha! Try to get some hari chutney also then if possible. And crunched papad of course... and yes, some sliced onions as salad... ummmmmm... now I'm feeling hungry!

Hey, u know I went to Nagpur back in 2007 to get my Reiki 3 attunement, and this friend I was staying with, she & her whole family got so eager to taste this dish that I had to especially make it for them! Felt like a queen cook u know... somebody got the curd for me, another one peeled the boiled potatoes, and then aunty hovering around, asking every next minute if I needed anything else! Ahhh!

August 11, 2010 at 10:25 AM

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