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Friday, August 26, 2016


'Rasedar' means a juicy, thinner consistency of a gravy / subzi.  'Rasedar aloo tamatar' / 'Rasedar aloo', is a famous dish all over North India, the making differs in all cities though. When we went to 'Puri', I had this as a side dish for bhatura. Though I have tasted this in many cities, I would say the one which we get in "Puri, Orissa" is the best. It is an easy to make, simple gravy with potatoes and tomatoes, with flavourful, basic spices and without onion and garlic. Its a 'farali' gravy/subzi. ('farali' means food suitable for fasting).


Potatoes - 4 (medium-sized)
Tomatoes - 2
Green chilli - 1 or 2
Cumin seeds -1/2 tsp.
Turmeric powder - 1/4 tsp.
Red chilli powder - 1/2 tsp.
Amchoor powder - a generous pinch

Garam masala - 1/2 tsp.
Hing - a generous pinch
Finely chopped coriander leaves - few
Salt - to taste
Oil - 2 tablespoons


Wash, peel and cut potatoes to cubes. Slit green chillies. Puree one tomato. Finely chop the other tomato. 

Heat oil in a pressure pan, add slit green chillies and cumin seeds. When cumin seeds crackle, add pureed tomato, chopped tomato, turmeric powder, chilli powder and hing. Mix well and saute for 3-4 minutes in medium flame. Now, add cubed potatoes, salt and a cup of water. Pressure cook for 2 whistles. When cool, open the lid, add water if necessary to get the thinner consistency (rasa). Add garam masala, mix well and cook in low flame for a minute. Switch off the stove, add amchoor powder and garnish with coriander leaves. Serve hot with rice or pulao, but it pairs best with poori.

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