Are you already smelling and tasting the tangy flavor of ‘Kadhi’ and crispy flavoured ‘Aloo Tuk’? For those unaware souls, ‘Aloo Tuk’ is another sindhi snack, which can either be consumed with your four pm tea or as a side dish with almost anything, and is as addictive as any other potato dish. On the other hand, ‘Sindhi Kadhi’ as the name suggests is the flavoursome ‘kadhi’ packed with vegetables, spices and famously eaten with rice. Some also add ‘Aloo Tuk’ as a side dish with their ‘Sindhi Kadhi’.
So, if your mouth is already watering for this dish, do take out your cooking book and start noting down the recipe.
ALOO TUK:
INGREDIENTS:
-750 g Baby Potato
-2tsp Salt
-Oil
-1/4 tsp Coriander Powder
-1/8 tsp Turmeric Powder
-1/4 tsp Red Chili Powder
-1/4 tsp Dry Mango Powder
-1/4 tsp Cumin Powder
-1/4 tsp Rock Salt
METHOD:
- Wash your potatoes thoroughly and peel them
- Add potatoes in a bowl with water, add tsp salt and then rinse them
- Heat oil in pan
- Fry potatoes till cooked
- Drain them on a plate and press them gently with a potato masher
- Put them again in hot oil and fry till crisp and golden brown
- Mix all the spices in a different plate
- Sprinkle the spices on potato and serve
SINDHI KADHI
INGREDIENTS:
– 1/4 cup cluster beans (gavarfali)
– 1/2 cup potatoes peeled and cubed
– 1/4 cup lady finger, cut into 4 long pieces
– 1/2 tsp cumin seeds
– 1/2 tsp fenugreek seeds
– 1/4 tsp asafetida
– 4 tbsp besan
– 2 tsp chopped green chilies
– 1 tsp grated ginger
– 4 to 6 curry leaves
– 1/4 tsp turmeric powder
– 2 tsp chili powder
– 1 to 2 tbsp tamarind pulp
– 3 tbsp oil
– salt
METHOD:
- Boil gavarfali and potato. Keep them aside
- Heat 1tbsp oil in a non-stick pan
- Add Lady finger and saute for 4 minutes, drain and keep aside
- Add more oil in same pan, add cumin seeds, fenugreek seeds and asafetida
- Add besan and saute till its golden brown
- Add 4 cups of water and boil
- Add green chili, ginger, curry leaves, turmeric powder, chili powder, tamarind pulp, salt and all the cooked vegetables. Simmer till it becomes thick
- Serve hot with rice
Recipe by: Tarla Dalal
