A Gujarati meal comprises more than food to feed the requirements of the immune system. The spread is always a well planned one and most of the dishes on the cuisine are designed to be eaten with just about any accompaniment. There is a wide spread course that you can choose from to entertain your guests the next time you choose to serve authentic Gujarati cuisine. The best part of Khattai Alu is that it appeals to any taste bud, across the continents. Make your Gujarati spread more authentic by serving Khattai Alu.
Ingredients:
6 small spud potatoes
1 tsp. tamarind pulp
1/2 tsp. ghee or oil (any cooking medium)
1/4 tsp. each of mustard seeds, turmeric powder, red chili powder, coriander powder, cumin powder
1 fresh green chili chopped fine
1 tablespoon desiccated coconut
Salt to taste
Water as required
1 tsp. of sugar
Popular Accompaniments:
Khattai alu makes an excellent snack and a picnic accompaniment. The dish can be eaten as it is while the kids watch TV or indulge in gaming. Rolled in a hot chappati the snack makes an excellent take-away option while traveling. You could indulge your taste buds in exotic garlic or onion chutney spread over the potatoes or even roll them into a soaked ‘papad’ and fry when dry. Khattai Alu brings the essence of Gujarat to your home.
Preparation:
Peel the spud potatoes and soak in a little warm water.
Allow the sugar to dissolve in the tamarind pulp.
Main Cooking:
In a heavy bottom pan, heat the oil or ghee and throw in the mustard seeds.
Once the mustard seeds pop, add the spice powders (turmeric, chili, coriander and cumin).
Fry the spice mix for around a minute or two on a low flame.
Next, add the spud potatoes and allow them to fry in the mix.
Sprinkle the spuds with salt to taste and just enough water for them to cook (usually 1/4 cup of water should do).
Cover the pan used for the cooking tightly and allow the spices and potatoes to mix well and cook for around 10- 15 minutes.
Next, add the sugar and tamarind pulp, chopped green chilies.
After a minute, throw in the desiccated coconut and stir well.
Allow the potatoes to cook for another 5 minutes before turning off the flame.
Presentation:
Serve khattai alu hot with either puris or chapattis or kichdi.
