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Potatoes with a Mustard Punch


The severe travel constraints imposed by the COVID-19 pandemic are bothersome to be sure – but hey! Food can also be an exciting way to travel… without getting out of your home. Let’s make a trip to the eastern part of India where for thousands of years Mustard Oil has been used to create a magical mashed potato dish. In Bihar, it is called Aloo Ka Chokha while the Bengalis call it Aloo Maakha.

This is a simple rustic dish made with simple ingredients.

Ingredients:

  1. Potatoes: 4, large

  2. Mustard Oil: 3 tablespoons

  3. Onions: 2, medium sized

  4. Green Chillies: 2

  5. Coriander (Dhania) Leaves: One small bunch

  6. Red Chilli Powder: One large pinch

  7. Salt: to taste

The ingredients given above are for serving four persons. Increase or decrease the quantities proportionately depending on the servings you need.

Preparation:

Wash and peel the potatoes.

Finely chop the onions.

Finely chop the green chillies.

Finely chop the coriander leaves.

Method:

Boil the potatoes till they become soft. Use a fork to make sure that the potatoes are done.

When the potatoes are done, place them in a mixing bowl and use a fork to mash them thoroughly. It helps to cut the potatoes into smaller pieces before mashing them. When the potatoes are mashed, keep them aside.

Heat a tablespoon of Mustard Oil in a pan, on medium heat. Add the onions and green chillies. Sauté for around a minute or so till the onions become soft.

Add the remaining Mustard Oil to the pan and then add the mashed potatoes along with the red chilli powder and salt. Stir well to mix the mashed potatoes with the onions, green chillies and red chilli powder.

Turn the flame off. Add the chopped coriander leaves and mix them into the mashed potatoes.

Your Bihar-style (or Bengal-style) Mashed Potatoes are now ready to be served. In Bengal, some chefs add a tablespoon of lemon juice to the mashed potato mixture after the flame has been turned off and before the coriander leaves are added. This adds a subtle hint of sourness and contrasts well with the spiciness of the dish – but the real attraction of this dish lies in the pungent flavour of cold-pressed Mustard Oil.

Aloo Ka Chokha or Aloo Maakha can be eaten with Roti or as a side dish.

For more such recipes, please visit https://www.purioilmills.com/recipes-in-english


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