This is a common curry served at road side shacks in and around Kolkata along with Puri and Kachuri. Most of us grew up gobbling this down along with the famous Luchi. I made some of this recently to go with Dahl Puri.
- 8-10 medium size potatoes, halved and cut into quarters
- 1/2 cup chick peas soaked overnight and boiled
- 1 tbsp. paanchphoron (five whole spices mixed together in equal quantities – celery seeds, fennel seeds, cumin, Nigella seeds and fenugreek seeds)
- 5-6 whole dry red chilies
- 1 tsp. hing (Asafetida)
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1/2 tsp. sugar
- 2-3 tbsp. mustard oil
- Salt to taste
- 1 and 1/2 cup of water
Heat oil in a pressure cooker. Temper it with whole dry red chilies, hing and five spice mixture. Let them splutter for a while.
Add the quartered potatoes and the boiled chick peas. Fry on low heat for a minute.
Add turmeric powder, chili powder and coriander powder to it and cook on medium heat for another minute.
Add water, salt and sugar. Give a nice mix and pressure cook it till one whistle comes.
It goes excellent with puri, kachori. I served it with Dahl parantha.