Bihari Aloo Ka Bharta

[Monica Bhide]

Bihari Aloo Ka Bharta

This recipe is from the Beginner's Guide to Indian Regional Cooking in th eeCGI

• 3 medium potatoes, boiled and peeled
  
• 2 T vegetable oil
  
• 1 small onion, finely chopped
  
• 3 garlic cloves, crushed
  
• 1 tsp cumin seeds
  
• 1 inch ginger root, peeled and chopped
  
• 1 tsp uncooked mustard oil or vegetable oil
  
• 2 whole dried red chili
  
• Salt to taste
  

In a bowl mash the potatoes and set aside.

Heat 2 tablespoons of oil in a ladle or a small saucepan.

Add the cumin seeds, onion and cloves.

When cumin begins to splutter transfer the content of ladle to the mashed potatoes.

Roast the dried red chilly over slow fire – Hold the chili using a tong and then hold it over an open flame for just a second.

Crush the roasted dry chilly onto the mashed potato.

Add salt, and the uncooked mustard oil to the potato mix

Mix well

Garnish with cilantro leaves before serving.

Keywords: Side, Indian, eGCI, Potatoes

( RG888 )