Stuffed Potatoes Curry - 2
Bharwa Aloo Rasedar - 2
Sushma Chandra
Bharwa aloo can be made in many different ways. This recipe is very similar to bharwa Karela or bitter gourd.
Ingredients
1 kg potatoes. Select potatoes of even sizes
Oil for deep frying
For the filling
2-3 large onions, peeled and roughly chopped
2 inch piece of ginger, peeled and roughly chopped
4-5 green chillies
3tbsp. cooking oil
2 tsp. fennel seeds (sonf).
1 tsp. chilli powder, more if you like it hot.
1 tsp. turmeric powder
2 tsp. coriander powder
1tsp cumin powder
Salt to taste
1-2 tbsp. oil or ghee
For gravy
Any curry gravy of your choice. See recipe for Basic Curry Sauce.
A handful of fresh coriander leaves, chopped
Instructions
To prepare the potatoes:
Peel potatoes, cut the tops off and scoop out the inside with a melon-baller or a scoop. Save the tops for using as lids later.
Heat oil in a wok or karahi and fry potatoes and their tops, until half cooked and golden brown in colour on the outside.
Making stuffing
Grind the onions, ginger, green chillies, scooped-out insides of the potatoes, and all the spices, in a food processor.
Heat 1-2 tbsp. oil in a wok or karahi and fry all the ingredients of the stuffing mix until all liquid is evaporated. Cool.
Divide the stuffing into as many portions as you have potatoes.
Stuff each potato with this mixture, place the top and hold it in place with a tooth pick.
Preparing the curry
Place potatoes in a heavy bottomed dish, pour over heated curry gravy and cook on medium heat until potatoes are cooked, the gravy should be thick.
Do not stir too much or you will break potatoes.
Garnish with chopped coriander leaves and serve hot with Chapatties or Plain Parathas .
Notes
You can add a couple of table spoons of grated paneer or Indian cheese to the filling.
If you are cooking stuffed karelas at the same time, you can use same masala (spices) to stuff the potatoes.
