NOTUN ALOOR DOM

This is a winter speciality back home. It is during the winter only we get the supply of this small potatoes, called 'notun aloo', in Bengali it means new potato. It is perhaps grown in Nainital; a beautiful, picturesque hill station in the Himachal range. I never could or can equate it's scenic beauty with potato fields. Yet to visit the place, I am sure the inquisitive self would look for potato growing areas and justify the Kolkata vendors  shouting in early December mornings....'didi Nainital aloo niye jan'....At times they would suggest recipes.... I never mind; I can feel the warmth. Missing home is not only about missing my family but every little thing taken into account.

Since childhood Nainital meant a beautiful tourist attraction, also the source of small round potatoes flooding the Kolkata markets in winter. So far savouring Nainital's beauty is concerned, our retirement plan is to explore the beautiful, incredible homeland, just the two of us. Who knows how far the son would stay with his family? They say, a lifetime isn't enough to explore the entire India. I crave to visit the nooks and corners of it; a bit differently than I did until now. I wish to explore the local food in each place, if possible learn about the locally grown crops!

Here we get small potatoes round the year; I don't wait for a particular season to cook small potato curry. In our family these small potatoes are cooked without onion and garlic, I follow it. This goes with plain chapatis, vegetarian pulao, toast breads. Let us do it.

INGREDIENTS :

Small Potatoes : 300gm

Tomato : 2 medium

Ginger Paste : 1 tbsp

Cumin Powder : 1 tsp

Coriander Powder : 1 tsp

Red Chilli Powder : 1 tsp

Turmeric Powder : 1 tsp

Salt : As required

Cumin Seeds : 3 pinches

Bayleaf : 1

Sugar : 1/2 tsp[can be skipped]

Oil : 4 tbsp

Coriander Leaves : 2 sprigs

METHOD :

Wash and boil the potatoes over gas oven till it is 60% done.

Chop the tomatoes and coriander leaves and wash separately.

Once cold, peel the skin of the potatoes with fingers alone.

Rub turmeric and salt keeping it either whole or cutting it half.

Heat oil in the wok. Fry the potatoes in batches till light brown.

Take out draining the oil and keep aside.

Temper the remaining oil with cumin seeds, bayleaf.

Add the spice paste and fry until the raw smell goes away.

Add the chopped tomatoes and fry until it melts.

Add the potato pieces, fold in well. Stir for 2-3 minutes.

Add 1/2 cup water, simmer for 3 minutes.

Add the sugar [optional] and the chopped coriander leaves. Stir, its done!

Enjoy with your choice of mains!