One of my most memorable trips was to the land of Braj, Mathura, a couple of decades ago. I was wonderstruck by the dusty lanes, byzantine bylanes, the innumerable visions of Krishna and equally devout pilgrims. There were shrines around every corner with monkeys and kids playing with gay abandon as were the odd glimpse of a group of widows, their heads clean shaven, a stark reminder of certain practices that are still prevalent in our country.
Anyway, one memory that stuck with me was wating Dubke waali aloo with Puris. Dubke means immersed in. So this is a watery simple potato curry with minimal masalas and easy to make. I am sure we have all made this regularly at home but for a south indian like me, calling it dubke waali aloo imparts it a rather exotic flavour.
500 gm Boiled potatoes
3 onions, sliced
1 tbsp – ginger chopped
Oil, cumin seeds, green chillies for tadka
Heat oil, add cumin seeds and green chillies.
Add onions, ginger and stir till transclucent.
Add potatoes and water. Add turmeric, chilli powder, salt, aamchur powder. boil for 5 minutes.
Add coriander leaves at the end.