Raw Mango Bengali Potato curry - (Kacha Amer Niramis Alur Dom) Pure Vegetarian dish

Raw Mango Bengal Potato curry-(Kacha Amer Niramis Alur Dom)

Tangy, soulful, and uniquely Bengali — this Raw Mango Potato Curry is a celebration of summer’s sharpness and comfort in every bite. Known as Kacha Amer Niramis Alur Dom,this no-onion, no-garlic delicacy blends the tart punch of green mango with the earthy hug of potatoes, slow-cooked in mustard oil and simple spices. Perfect for a light lunch with steamed rice or as a satvik festive side.

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Ingredients

Potato- Medium size 1 kg  
Green Tomato- 3, diced 
Dried Melon Seeds. (Charmagaz) -150 gm- crushed
Raw/ green mango- 2 ( GRATED) 
Garam Msala Powder- 1 table spoon  
Kasuri methi – 10 gram  
Bay leaf- 2 
Green Chili paste- 1 teaspoon 
Red chili whole- 2  
Coriander leaf paste – 2 teaspoon  
Ghee- 1 table spoon  
Cloves- 4 -paste  
Cinnamon stick- 1 inch  
Cardamom pods green- 6 (dust) 
Black Cardamom pods – 4 (paste) 
½ cup oil 
Turmeric powder – 1 teaspoon   

Kashmiri Chili powder – 1 teaspoon

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Process-

1. Wash potatoes and boiled them in whole , then peel off. 
2. Cut them in four pieces.           
3. Take a pan add ghee with pinch of sugar.
4. Heat the ghee and let the aroma comes out,  add ½ cup oil
5. Add cinnamon sticks and black cardamom paste and bay leaves and red chili
6. Let the oil comes to splatter
7. Then  add potatoes in the pan
8. Fry till golden 
9. Sim the gas and cover the pan let it be cooked for  9/10 minutes let the potatoes almost cooked
10. Add grated raw mango and Chopped green tomatoes
11. Stir well for 3 to five minutes let the tomatoes soft then add all remaining other ingredients.
12. Sauté until the masala smells good  and leaves the side of the pan.
13. Then add 2 cups of water
14. Cover the pan and let the potatoes fully cooked on medium to high flame.
15. Sprinkle crushed and roasted the kasuri methi
16. Stir and cooked for another one minutes.
17. Check the seasoning. 
18. Transfer the Raw Mango Bengal Potato curry in serving bowl
19. Sprinkle  half teaspoon ghee and sprinkle coriander leaf and cover it still being served.
20. Serve with your sweet smile preferably with  nan, Paratha or   Luchi-Bengali Flat Bread.

This humble yet zesty dish brings a burst of Bengali nostalgia to the table. Whether served with hot rice or as a light satvik meal, Kacha Amer Alur Dom is proof that simplicity often holds the deepest flavor. Try it once — and let the tang linger in your memories.

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