Gurkhali Aloo-Potatoes, Gurka Style.

Newlywed and nearly dead. That was what I was when I first heard of Gurkhali Aloo. 

I say nearly dead because of the fact that while soup and sandwiches would suffice as dinner in my parents’ house, with the in laws, dinner meant loads of work! I loved to bake and make soups (out of a packet) and sandwiches were easy. But here, dinner was a labour of love, love that was just oozing out...so sister in law took pity on me, and passed on some family heirlooms. Gems would be so inappropriate here! I’d love to give some credit here...she did teach me a lot of stuff. And I learnt. After all the way to a man’s heart ....and all that rubbish!

By virtue of a long association with Ghurkhas (natives of Nepal) this had become a family favourite. A very simple, wholesome accompaniment to a meal, ideal for winter and the best part was that it was ready in a jiffy.

BTW,these can also be eaten in during a fast.

Till today, gurkhali aloo brings a smile to hubby dear’s face...memories of home and all that. The worst bit is, I love'em too.

Traitor!

Let me convert you to the in-laws too...

For the

Gurkhali Aloo-Potatoes, Gurka Style...

You need

300 Gms boiled potatoes (I mixed baby potatoes and regular potatoes)

½ tsp each salt and red chilli flakes

1 coriander powder/dhania powder

1 tsp ginger finely chopped

¼ tsp turmeric powder

2 tbsp mustard /vegetable oil

Juice of 2 lemons

2 tbsp white sesame seeds.

½ cup chopped fresh coriander/dhania

Yeah, I know I use too much green dhania/coriander...hubby dear cribs too, but did you know that fresh coriander has the power to fight salmonella bacteria??See, i’m also imparting an education.

Start with the sesame. Toast them on high heat, you can do this in the oven, but this is quicker.

When they start popping, remove to a plate and let them cool.

Now, same pan...

unerringly, this song always reminds me of my maid. The maids in our colony went on a strike in January for hiking their wages. After spending double their salaries on hand creams and manicures trying to re-soften our dishpan hands...ALL of us women gave in! 

“Jiska Kaam Usiko Saaje,dooja kare to Bandar laage”

For a non Indophile....”jobs always suit those who are trained to d o them, and if others attempt the same jobs, they look like Monkeys.”

So ,I am not looking for a repeat performance...only trying to exercise  our shoulders.

Ok same pan, pour the oil and let it heat.

Add the ginger and let it sizzle.

Now for the potatoes.....let they semi fry on low heat till they don’t look raw.

Add the dry spices, if you feel the spices will burn add a couple of teaspoons of water.

Put the now cooled sesame seeds into the mortar and pestle and grind. Whole seeds are also welcome, but don’t make it into a total powder.

Now take the potatoes off the heat .

Add into the pan the sesame seed powder and mix WELL!

Pour in the lemon juice and mix fast. The juice deglazes the pan, so all of it comes together.

Pour over the green dhania/coriander over the potatoes and tip into a serving bowl.In whichever order you want.

I came out into gods fresh air to take the pictures, I love home ground chilli flakes...so that explains the bed of dried red chillies.

You can alter the amount of red chillies and use more or less lemon juice and if you are as cranky as hubby dear, omit the dhania/coriander.

After all the hand that holds the ladle.....

Till the next post...

So what are you baking today???