I “lifted” this recipe from my landlady who uses green peas to prepare “Alur Dum” – which she presented me sometime back in the evening teamed with “Korai Shuritr Kochuri”.I had just returned from office, and after I wanted to dig into the apple that lay on the table, the calling bell rang and when I opened it, 4 kochuris and the Alur Dum lay.And for someone hungry and tired – it was aromatic and excellently prepared.For quite sometime now, I had wanted to prepare a Dimer Tarkari, using Spice Pastes and the Alur Dum provided a perfect inspiration for the twist.
Apart from the green peas,I have used boiled eggs which were fried after splitting from the middle.
Serves: 2.
Preparation Time: 15 mins
Cooking Time: 30 mins
Ingredients:
- A couple of boiled eggs.
- A medium sized potato(75-80 gms)
- Green Peas: 200 gms.
- 1 Medium sized tomato(50 gms).Made into a paste
- Green Chillies: 3-4.Slit from the middle.
- Onion: 100 gms.Cut into longitudinal slices.
- Ginger:A half inch piece.Made into a fine paste.
- Garlic: 6-8 cloves.Made into a fine paste.
- Mustard Oil: 1 tbsp for frying the potato,2 tbsp for frying the eggs, 2.5 tbsp for the curry.
- Salt: To taste.
Spices:
- Dry Red Chilli Paste:1 tbsp
- Cumin Seed Paste: 1.5 tbsp
- Turmeric Powder: 1/2 tsp for coating the potato. 1.5 tsp for coating the boiled eggs,1 tsp for the curry.
Procedure:
- Coat the potato with 1/2 tsp of turmeric powder and sprinkle some salt in it.Heat 1 tbsp of mustard oil in a pan.Fry the potato in the oil till it turns golden brown in colour.Keep aside in a tissue paper.
- Split the boiled eggs longitudinally from the middle.Coat the egg pieces on all the surfaces with salt and turmeric powder.Ensure that the yolk does not come out.Fry the egg pieces in 2 tbsp of heated mustard oil till the oil colour of the egg becomes golden brown.Keep aside in a tissue paper.
- In the same pan, heat 2.5 tbsp of mustard oil.Add the ginger and garlic pastes to the oil.
- When the aromatic smell of the ginger-garlic evolves, add the onion slices and continue to fry them till they turn brownish in colour.
- Add the tomato paste and stir for a couple of mins.
- Then add all the spices at the same time.Continue to stir under medium heat for a further 6-8 mins – at the end of which the mixture will acquire a dark reddish colour.
- Add slit green chillies,green peas and some salt to taste.Cook covered for 6-8 mins.At the end of which check the level of salt and add more if required.
- At this point, add the fried potato and egg pieces.
- Let the mixture cook covered for a further 14-16 mins.
Serve hot with rice.
