Jammu special auria aloo gravy

AURIA POTATO GRAVY /JAMMU SPECIAL ALOO GRAVY / JAMMU AURIA RECIPE / ORIA RECIPE / DOGRI RECIPE

BY SHWETA GALINDE

INGREDIENTS

• Mustard seeds – 1 tbsp
• Curd – ½ or ¾ cup [100 or 150 ml ]
• Boiled potato – cubes or 6 to 7 baby potato
• Salt
• Red chilli pwdr – 1 tsp or as per taste
• Turmeric- ¼ tsp
• Oil / mustard oil- 1 or 1½ tbsp
• Fennel seeds – 1 tsp

Preparation

1. Grind the mustard seeds .   use mortar and pestle
2. Mix the mustard seeds powder with curd well .
3. Keep it overnight or for 10 hrs fermentation. [ Traditionally it is fermented for 8-10 hours ]

METHOD

Add salt +  red chilli pwdr + turmeric to boiled aloo and mix well .

*Use kashmiri red chilli powder for more colour .

Heat oil add fennel and fry for few seconds.

Add aloo and stir fry for 2 minute

Add curd + pinch of sugar , mix well and stir fry for 1 min

Add 2 tbsp water stir and cook for 3 to 4 mins till separates on medium flame

Garnish with green chilli + green coriander leaves .

For variation in flavour garnish with a tsp of crushed kasoori methi

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