Aalu and Hare Tamatar ki Sabzi

      Potato Tomatillio Or Green Tomato Gravy
           Aaloo and hare Tamatar Ki Gravy

 

This dish is in the category of fiery dishes so eat it at your own risk! The heat of chillis is  though balanced with the sourness of green tomatoes and whole khatai(dry mango slices) . It is made without using garam masala..yes..you read it correct,no garam masala. Cooked in thanda masala,this is a very special kind of dish of eastern U.P. and Bihar. People who can not eat hot and spicy food should stay away from it as they will fail to handle this kind of stuff. If you are thinking that you can make this with just one tsp. of chilli powder,my advise is just ditch the idea of even attempting this,because it will not taste as good as it is supposed to.

 

Ingredients:

• Boiled potatoes..3
• Tomatillios.. 5 or green tomatoes..2medium size(tomatillios are mexican produce easily available in U.S.A.)
• Onion..1 big
• Garlic pod..1 big
• Coriander seeds 1 tsp. or coriander powder 1 heaped tsp.
• Mustard seeds..1 tbsp.(Rai kuria)
• Turmeric powder 1 tsp.
• Red chilli powder..4-5 tsp.(soaked in 1/4th cup of water)
• Whole khatai.. 7 medium to big size
• Salt to taste
• Fenugreek seeds (methidaana)..1 tsp. divided
• Mustard oil..3 serving spoon+2 tbsp.
• Water.. approx. 1 glass

Procedure:

1. Peel Onion and garlic and roughly chop.
2. First dry grind mustard and coriander seeds and then add roughly chopped onion garlic and with the help of a little water,make a smooth paste.
3. Peel potatoes and cut them in medium chunks,cut green tomatoes also about the same size.
4. Heat 2 tbsp. mustard oil in a non sticking pan .
5. When oil is hot,throw 1/2 tsp. fenugreek seeds and wait till it changes it's color to dark brown.
6. Now add cubed potatoes and shallow fry till they turn crispy pink.
7. Heat 3 serving spoon mustard oil in a kadai and when oil turns hot,sprinkle 1/2 tsp. fenugreek seeds, wait till it turns dark brown.
8. Now add ground onion garlic masala, red chilli powder paste and all the dry spices and bhuno on low flame till it turns dark and you see the oil on the top.
9. Add potato and cut green tomatoes and mix well.
10. After 2 minutes,turn the flame on medium high and add water.
11. When water starts boiling add khatai slices and cook for about 3-4 minutes.
12. Check the water,as boiled potatoes soak a lot of water and we need a thin gravy here, adjust by adding more if needed.
13. Turn off the flame and let it sit for at least 20 minutes before serving, this way the gravy absorbs all the flavors.
14. Serve with Dal and rice.

 

Note: The recipe is for cut Green tomatoes but in the same masala, i prepared stuffed tomatilloes. Only thing here to do is coarsely mash potatoes and prepare a stuffing. my masala was kalonji masala plus garam masala, chili powder, salt  and this I sauted in onion.