Sizzling Tastebuds

Aloo Bharta | Jharkhand Cuisine | Vegan and GF side dish

To be honest, I had almost finalised on Litti Chokha for this month’s theme of cooking from Jharkhand cuisine.

Paired with Veena , she gave me potatoes and wheat flour as the secret ingredients for this month’s challenge. But as I couldn’t make Litti without the authentic sattu atta, we enjoyed this rather simple but yoga delicious aloo Bharta or aloo Chokha . 

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Earlier for the Bihari state theme, I had made these Makuni a.a. sattu paratha which we loved a lot. Sattu (roasted gram flour) is also used in a delicious Sattu ka sherbet (made sweet and savoury), again from the Bihar-Jharkhand repertory. 

Bihar and Jharkhand have overlapping cuisines and recipes are often made in both the sister states.The use of mustard oil is important here to give it the local flavour and we had this with hot phulkas / rotis for a delicious lunch.

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Like they say, simple is beautiful and nothing can be farther from the truth for today’s dish. With previously boiled potatoes on hand, you can simply bring this dry sauté or Chokha in under 15 Mins. One of the videos I watched suggested it goes well with roti and dal fry and a salad too for a complete meal. Let’s get to make this yummy, quick side dish with everyday ingredients.

Prep time – 10 Mins ; cook time – 10 Mins ; serves – 2

Ingredients:

  • Boiled and peeled potatoes????- 2 large
  • Mustard oil – 1 tbsp
  • Onion – 1 medium – sliced thin
  • cumin seeds – 1/4 tsp
  • Turmeric – 1/8 tsp (optional – I didn’t add)
  • Broken dry red chillies – 1 or 2
  • Chopped green chillies – 1/2 tsp
  • Crushed dry coriander seeds (dhania) – 1 tsp
  • Salt to taste
  • Chopped coriander leaves – 1 tsp

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Method:

In a pan, add mustard oil to slightly smoking point.

Add mustard seeds, cumin, let them splitter,

Lower the flame and add crushed coriander seeds, broken red chillies, green chillies, turmeric

Sauté for 1/2 Min. Now add the sliced onions and fry well on low-medium flame till onions turn brownish.

Meanwhile, mash the boiled potatoes well with a fork or a potato masher till they are crumbled well.

Once the onions nicely caramelise, add the salt, mashed potatoes and mix well. Sauté further for 2-3 Mins on low flame.

Check for salt and spice and garnish with chopped coriander leaves.

Serve hot with rotis / naan / dal – rice

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12 Comments

  1. I have trouble with the texture of mashed potatoes. Could I just boil cubes until barely tender and then add to saute?

  2. This is such a simple recipe, yet it sounds so delicious! 🙂

    ~Priya Iyer from http://www.thephotowali.wordpress.com

  3. Mayuri Patel

    A simple and yet a delicious dish. I love to drizzle it with mustard oil, it tastes so good.

  4. Aloo bharta or chokha is a famous dish of Bihar and Jharkhand. You made it so perfectly. Love to have it with steamed rice and dal fry. Superb share.

  5. Simple and delicious.. sabka favourite aloo.

  6. Every state has its own variant of a mashed potato curry and I absolutely loved this one. The mustard oil lends it a unique flavour.

  7. cookwithrenu

    I love the aloo in this way…taste yum…

  8. Vidya Narayan

    Simple, Delicious and nothing can absolutely go wrong with potatoes, which are my favourite.

  9. Comfort food, any day! Aloo bharta drizzled with mustard oil and with garma garam rotis! Your recipe makes it so easy to follow! Sujata Shukla from PepperOnPizza

  10. mildly indian

    Ooo what an earthy recipe. I always thought thsi was limited to Bihar. Glad to note this extends further

  11. Poonam Bachhav

    This is a comfort food for me . Simple and easy yet full of flavors .

  12. Priya Suresh

    Who can resist to this excellent aloo bharta, just need some rotis to clean that bowl. Delicious side dish.

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