Alu Kurma

alu kurma Alu Kurma
Bangala Dumpa Kurma


Potato 1 large
Tomato 2
Onion 1 large
Green Chillies 3
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 4
Oil 1 tbsp


Whole Dried Red Chiles 6-8
Coriander Seeds 2 tbsps
Poppy Seeds 1 tsp
Cloves 4
Cinnamon 1 inch stick

Method of preparation:

Grind the masala into fine powder in a spice blender.

Remove stems, wash and slit green chillies into two.
Peel, remove ends, half and slice the onion.
Wash and blend the tomatoes into thick paste.

Wash and half the potato.
Boil water in a pot, add potato halves and salt.
Cook until the potato becomes soft without being mushy.
Once cooled, peel and chop potato halves into roughly small cubes.

Heat oil in a pan, add all talimpu ingredients in order.
When dal turns light brown, add green chilli and onion and saute until onion becomes translucent.
Then add ground masala powder and fry for few seconds.
Pour the tomato puree and bring to a bubble.
Finally add the potato cubes and cook for 5 minutes.
Adjust salt and serve with poori, roti, chapati etc…

Notes: If tomatoes are little sweet, add bit of tamarind extract to the gravy.


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