Aalu Baaji is a side dish which goes very well along with Pooris or Chapatis. I learnt it at a friend's house. As a beginner,in an attempt to get the dish to a rich red colour as in her house, I added more and more of red chilli powder. Didn't realise that her dish was red becoz she had used a particular variety of the chilli powder(Byadige Menashinakai). The poor soul who visited our house first was my bro's friend, who inevitably had to taste it first along with a chapati. I was wondering why he didn't speak the entire time he was eating hurriedly or why he vanished as soon as he was done. I was told later that he had run to the street corner departmental store to gobble up some sugar to compensate for the extreme spiciness of my Baaji. I had to throw away the entire dish. It still brings a smile to my lips when I think of that guy. Why the hell didn't he stop eating??!!! Make sure none of you make the same mistake :) .
- 1 Onion medium sized chopped fine
- 1 Tomato chopped fine
- 2 Potatoes boiled and peeled
- 1 cup Green peas
- To grind: 1 small sized onion coarsely chopped , 6-7 garlic cloves, 1inch ginger, 3 cloves, 1 small piece cinnamon, 1-2 sticks coriander greens, 2tspns Red chilli powder, 1/2 cup Coconut grated.
- Grind the ingredients mentioned under "To grind" to a paste adding the required water .
- Heat 1/4 cup oil in a thick bottom pan, add the chopped onions and fry until they are tender.
- Now add the tomatoes and fry for 2 minutes.
- Later add the peas and cook for a while.
- Add the paste, stir and reduce the flame.
- Cook covered until the masala seperates from the oil .
- Now add the water to give the required consistency of a thick gravy. Bring to boil.
- Crumble the potatoes with hand into the pan .Make sure you do not smash the entire potatoes. Let there be small lumps of potatoes in between.Stir.
- Reduce the heat and simmer for another 10 minutes.
- Remove from heat and serve with pooris or chapatis.