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Mustard magic
Sarson ke alu look good, taste divine and take no time to prepare  THIS
one we owe to Geeta Gouri and Rajan Harshe, our old-time
friends. Rajan is from Maharashtra and Geeta from Karanataka —
Bangalore to be precise though her granddad studied at BHU and Rajan
served a term as VC at Allahabad Unversity and both can claim a UP
connection of sorts. Also both have studied in Delhi and lived for
long in Hyderabad but nothing in their biopic had prepared us for what
they served for dinner.
Sarson ke alu —
looking, smelling and dare I say tasting like sorshe maach
from Bengal! The mystery deepened when Geeta told us that her cook,
who had prepared the potato delicacy was neither from Bengal or Orissa,
not even Nepal but from Tamil Nadu.
Nor was the noble lady
married to person from a mustard-loving region. What more can we say
but humbly mutter that culinary genius recognises no geographical
barriers nor is it burdened by tradition. We had several helpings to
taste and test the dish with rice and roti. The poor grilled chicken
lay untouched on the table. The dish looks good, tastes divine and
takes next to no time to prepare. Isn’t that recommendation enough?
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Sarson
ke Alu
Ingredients
 Potatoes
(boiled and peeled) 200 g
Tomatoes
(medium, chopped fine) 2
Mustard paste
(bottled kasundhi) 2 tbsp
Black mustard
seeds 1 tsp
Coriander
powder 1 tsp
Red chilli
powder ½ tsp
Curds (whisked)
¼ cup
Sugar
(optional) 1 tsp
Mustard oil 4
tbsp
Salt to taste
Method
Cut the potatoes into
eight pieces. Heat the oil in a karahi. When it reaches
smoking point, add mustard seeds. When the seeds begin to
crackle, add tomatoes, along with the salt, chilli and coriander
powder. Add potatoes after a minute. Mix well and cook for a
minute sprinkling little water, if required. Add mustard paste.
Reduce flame and slowly stir in the curds. Raise heat and add
`BD cup of hot water. Cook on low medium heat for a couple of
minutes. Remove and eat with rice or roti at room temperature.
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