Sunday, December 9, 2007

Aalu Baaji

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.


  1. Grind the ingredients mentioned under "To grind" to a paste adding the required water .
  2. Heat 1/4 cup oil in a thick bottom pan, add the chopped onions and fry until they are tender.
  3. Now add the tomatoes and fry for 2 minutes.
  4. Later add the peas and cook for a while.
  5. Add the paste, stir and reduce the flame.
  6. Cook covered until the masala seperates from the oil .
  7. Now add the water to give the required consistency of a thick gravy. Bring to boil.
  8. 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.
  9. Reduce the heat and simmer for another 10 minutes.
  10. Remove from heat and serve with pooris or chapatis.

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