DISH NAME : ALUR DOM

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Description

In Bengal Alur dom is served with Luchi, a deep fried bread.
Potatoes that are harvested before maturity and are of a much smaller size are known as baby potatoes. These potatoes have a much sweeter flavor than regular potatoes as they are harvested before maturity.
Bayleaf is an aromatic leaf that is often added to soups, gravies and rice preparations for the strong fragrance it imparts. It is available in fresh and dried forms. In india, it is commonly available in dried form. It has a flavor similar to cinnamon.
Tamarind is a soft, dark brown coloured pod with black coloured seeds. The fruit, which is soft, sticky and sour, is the part that is used in cooking. The seeds are not used. Tamarind comes in sweet and sour varieties. The sour variety is used in Indian cooking, while Thai cuisine mainly uses the sweeter version.Tamarind has a sour taste while young. Although the fruit gets sweeter as it ages, the basic flavour is predominantly sour and acidic.
Garam masala, the hindi word, literally means hot (garam) spice (masala). It is a spice blend used throughout India and neighbouring countries too. Even in India, the blend varies from region to region. It is a powder made of different types of spices, and is added in small quantities at the end of the cooking process, or along with the tempering. It has a pungent flavour but is not hot like chilli powder. Garam masala, if added in greater quantities, or cooked for too long, can overpower the dish with its strong flavour. It is better to add just a little for that special flavor.

Note

1) If you cant find baby potatoes, cut potatoes into cubes. Boil baby potatoes with skin.
2) I have used tamarind to give tanginess to the dish, some people use tomatoes or curd.
3) Garam masala can either be made at home or commercially bought.

Method

1) Boil potatoes with salt till done, but not mushy. Keep aside to cool. then peel
2) Heat ghee / oil. Add bayleaves.
3) Then add ginger-garlic paste and fry till done.
4) Add turmeric, corriander and chilli powders.
5) When masalas are done, add boiled potatoes and keep frying on low heat till browned.
6) Add green chillies and tamarind paste with half cup water. Adjust salt to taste.Let it come to a boil.
7) Lastly add garam masala powder.
8) Remove from fire. Garnish with corriander leaves.

Serving Suggestions

Traditionally served with Luchi, puris etc. Can also be served with chapathies.