Spicy dry baby potatoes (Allo Dum)
All babies of all species look cute including baby potatoes. These are potatoes that farmers take out from the soil before they are fully matured. Apart from their small size, they are different from their bigger and fatter brothers. They are sweeter, have a smoother and softer texture when boiled, they boil more easily and once cooked can be eaten with their skin on. On the flip side, they get spoiled faster. Simply shrivels up and dries and then it is no fun to cook. Potatoes in any form tastes great. This is an easy to make recipe and will delight everyone at any time of the day.
Did the above charcoal sketch of the potatoes quickly before setting them for boiling. These potatoes boil real fast, one whistle in the pressure cooker on low flame and they are boiled to perfection.
For a meal for 4
½ Kg potatoes boiled and pealed
1 large onion, 4 pods of garlic, 1 medium size tomato and 1 inch long ginger to be made into paste
1 tea spoon tumeric
Bunch of coriander leaves
½ a lemon juice
2 green chillies chopped coarsely
1 tea spoon cumin seeds
2 table spoon roasted cumin powder
5 table spoon oil
Salt to taste
1 teaspoon of sugar
I had boiled and peeled some baby potatoes last night. So it was simply putting together the ingredients to make this dish which I have named this dish spicy dry baby potatoes. Heat oil in a deep wok and the cumin seeds. Let it be nicely fried and then add in the tomato, ginger, garlic and onion paste and the turmeric powder. Keep stirring till the oil separates from the mixture. Add salt to taste and the sugar. Put in the baby potatoes and stir to coat the potatoes with the sauce mixture. Throw in the green chillies and the coraider leaves. Stir some more and add ½ a lemon juice and roasted cumin powder. The aroma and taste of roasted cumin powder adds extra flavor and taste to the dish. If you are in mood for some spicy snack, try this. Else, it is an excellent side dish to be had with rotis or plain rice and lentils.