LUCHI -ALOOR DUM......a patent Bengali breakfast menu on Sunday accompanied by halwa or jalebi. The word 'Niramish' means vegetarian. Among us onion, garlic are considered as non-vegetarian too. This dish is prepared without onion and garlic. At times we offer this as Naivedya to God along with Rice Pilaf. In Naivedya, onion and garlic is avoided as they are considered non-veg.
There are various other ways of preparing Aloor Dum, sometimes with yogurt, ginger-garlic paste or even with a combination of milk n lemon juice in the marination. I shall definitely come up with them some day.
As I said in the beginning, Aloor Dum , accompanied by Luchi tastes divine. Remember, a foodie that I was, I relished and cherished every bit of the aloo smeared with the gravy, and then there was the finger licking part. These were the small things we enjoyed as a kid . Even today, as a mother, as a teacher, I would not admit or agree with the fact that these small acts are anyway against table manners. Humans should not turn robots.
This dish is prepared with a generous amount of tomato which works as a good substitute to onion and garlic and adds on to the colour of the gravy.
Potato(medium sized) : 500 gm
Tomato( medium sized) : 3
Green Chilli paste : 1 tsp
Ginger Paste : 2 tsp
Cumin Powder : 1 tsp
Salt : As per taste
Turmeric Powder : 1 tsp
Kashmiri Mirch Powder : 1 tsp
Green Peas : 1/2small cup
Cumin Seeds: 2 pinches
Bengali Garam Masala Powder(an equal mix of cinnamon,green cardamom,cloves) : 4 pinches.
Bay Leaf : 1
Sugar : 1/4 tsp
Coriander Leaves : 25 gm chopped ( optional)
Oil : 4 table spoon
Peel, wash and cut the potatoes into halves. Apply little salt and turmeric. Keep aside for not more than 15-20 minutes,otherwise they turn black.
Wash and cut the tomatoes into small pieces and discard the seeds. Slit the green chillies. Keep the ginger paste, green chilli paste ready. Keep the Salt, turmeric, cumin powder, Kashmiri mirch powder seperately in small bowls.
Heat oil in a wok. Fry the potato pieces until golden brown in batches. Take out. Temper oil with cumin seeds and one bay leaf. Put in the ginger paste. Fry till the raw smell goes away. Put in the green chilli paste. Fry for 1 minute.
Now add in the tomato pieces and cook till soft. Put in the green peas. Stir for a while. Add the Kashmiri mirch powder, salt, turmeric, cumin powder , mix well. Stir till the oil separates from the spice mix.
Add the the fried potatoes. Mix well with the spices. Pour in half coffee mug of water. Cover n cook for five minutes at low heat. Wait for the gravy to thicken. Add the sugar and Bengali Garam Masala , chopped coriander leaves, give a stir. Switch off. It's done.
Enjoy with chapati, poori, paratha, pilaf or even toasted bread slices.