ALOO ACHARI







I'm posting a starter after a long time. Frankly I'm not that big a fan of potatoes neither is my better half. Nevertheless both of us were bowled over by the taste, that we couldn't resist eating them. We tasted this for the first time at a potluck arranged for the new year party this year by Aru's family. Thanks to Anitha, who had prepared this as a starter that night and also for sharing this recipe. It was a gastronomical delight :)
Few weeks later my hands were itching to try this wonderful Aloo achari and one fine evening I did get on to making it. It's a very simple procedure and less time consuming. Also, it can be made for any occasion and definitely on a chill/rainy evening. The best part is that, if you've left overs you can pack it for your lunch and win the hearts of your co-workers by sharing it with them :P
Anitha, thanks much for this recipe. I would have been oblivious to this dish although it may be common to others. 


Serves- 4
Shelf Life- 1 day


Ingredients
Baby Potatoes, washed ½ kg
Dry red chillis( byadgi and guntur variety) 1:1 proportion ( 5 each)
Mustard and Fenugreek (menthya seeds) ¼ tsp each
Fennel seeds 2 tsp
Onions, halved 4 ( 8 pieces in total)
Ginger garlic paste 1 tsp
Turmeric 1 tsp
Jeera/ cumin seeds 1 ½ tsp
Salt As needed
Oil 3 tbsp
Lemon juice 1 lemon

Directions
1. Firstly Boil potatoes for three whistles on medium low flame (parboil) and peel and keep them aside.

Follow the steps in the pic








Sprinkle it with some lemon juice and enjoy while it's hot.



Note



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