A taste of Legacy: Rare Alur Dum Recipe from Nobel Laureate Rabindranath Tagore

Friends before starting this recipe I would like to state that this Pure Veg recipe belongs to the most renowned family of Bengal “Tagore Family”. This recipe was shared by one of the successors of Rabindranath Tagore and was published in a Bengali magazine. I have translated the recipe without making any change for you all. Hope you all going to have the aroma and taste of the dish. :-D

Ingredients

• Potato- 500 gram (medium size)
• Yogurt-200 gram
• Ghee- 2 tablespoon
• Red chili powder- 1 teaspoon
• Salt and Sugar- As required
• Mustard oil-1/2 cup
• Hing/Asafoetida-1/4 teaspoon
• Roasted Cumin powder- 1 teaspoon

Process -

wash the potatoes very well. Then boil the potatoes in a steamer or pressure cooker (affiliate link) with one spoon of salt (prick the potatoes with fork before boiling, helps to make them more tender and fluffy ). Once the potatoes are perfectly boiled, let them cool. Then remove and peel.  Take a bowl add yogurt, sugar, salt, chili powder. Now stir all and mix well. You can add flour with the mixture for perfect thick mixture. Get a pan, add oil in it when oil after heating well then add boiled potatoes in it and fry it till brown. After frying the potatoes, add mixture in the pan and properly mix with the fried potatoes. Sauté for few minutes. Cover it and reduce the flame. Take another pan and add ghee in it. When ghee heated well add hing. When smell of hing comes out, sprinkle it over potatoes. Cover the pan and let the gravy perfectly thicken. Now reduce the flame to check the seasoning and adjust.  When all done sprinkle roasted cumin powder over it. Serve the dish hot.