What is the most versatile and humble vegetable ~ Ofcourse it’s Aloo
Aloo is one vegetable everyone loves. It is used in many dishes be it the main course or a side dish or a starter or soup. Don’t you agree? It can also be used as binding agent for making vegetable burgers or used as stuffing in stuffed karela and the list is endless. Kids and grown-ups love it too. It is a starchy root vegetable rich in carbohydrates. When eaten with it’s skin, it is rich in fiber as well as Vitamin C. Research has shown that most of the protein lies just underneath the skin. You can notice this by boiling aloo and gently removing it’s skin; you will see a thin yellow film deposited. It has been a staple for centuries in many parts of the world. But make sure not to consume it too much as it has been linked to diabetes as well. Everything in moderation is the key. My niece and nephew loves aloo in any shape and form and so this easy recipe is dedicated to them.
4 medium size aloo
A few sprigs of dill finely chopped
1/2 tsp of rye or rai
1/2 tsp jeera
Red chilli powder per taste
1 tsp Dhania powder
1/4 tsp of amchur powder or lime/lemon juice
Salt per taste
A couple of kari leaves
1 – 2 tsp oil
Prick the aloo randomly and microwave on high for about 4 minutes or until tender. Take it out and put it in cold water for easy peeling. Meanwhile, heat oil in a non-stick pan (preferable) and add the rye and jeera, then add the kari leaves, keep the heat on low now. Peel the skin of the aloo and dice it into big chunks. This takes about 1 & 1/2 min. Increase the heat on the stove and add the spices mentioned into the oil, mix well then put the aloo, mix gently. Garnish with dill. Adjust seasonings if needed. I make this often for my husband too when in a hurry to go to work and it works perfect. Give it a try.