Dahi Wale Aloo – Vrat or Fasting Recipe – Guest Post by Kiran Jalan

Dahi Wale Aloo or Dahi ke Alu - Navratri Vrat Recipe
Dahi Wale Aloo or Dahi ke Alu – Navratri Vrat Recipe

If there is a super fan of this blog, it is Kiran Jalan. She has been an evangelist for this blog like no other. And yes, it thrills me to bits to hear from Kiran. 🙂 That is enough about this blog; let me introduce Kiran.

Kiran is one of most unassuming people you will ever meet. Quiet and always smiling, she is a powerhouse of talent; something you will discover as you get to know her better. Want a glimpse of Kiran’s talent? Take a look at just a few of her Ikebana creations.

Kiran Jalan - Ikebana Flower Arrangements
Kiran Jalan – Ikebana Flower Arrangements

Kiran is also a great cook (according to her it is all due to her foodie husband Anup :-)). I have had South Indian food, Mumbai Street Food, Sandesh, and of course, Marwari food made by her. Each and every dish of hers without exception has been finger-licking good. The last time I visited her home, Kiran fed me some wonderful traditional Marwari food. The best part was she whipped it all up in front of me; Dahi Wale Aloo, Tikkadiya, and Gatte ka Saag were just a few of the dishes. She also made some Sandesh is a jiffy.

What I loved about Kiran’s cooking style was that it was all “no fuss”. I hope to recreate all these delicious dishes that I learnt from her on this blog (currently, I am practicing the  flick of the wrist with which Kiran made the Tikkadiya; she made it seem so easy!).  Oh yes, we have resolved to meet often and so you can expect many more posts under her name!

Dahi Wale Aloo or Vrat ke Alu (Potatoes in Yogurt Gravy) is the first of Kiran’s recipes that I am writing about and it is perfect for the season. Ever since I have learnt this from Kiran, I have made this dish often and have grown quite fond of it!

Thank you, Kiran, for being you!

Serves: 4

Time: 30 Minutes


  1. Baby Potatoes – 16 to 20
    Regular Potatoes – 4 Medium Sized
  2. Dahi, Yogurt or Curd – 3/4 Cup
  3. Turmeric Powder – 1/4 tsp
  4. Red Chilli Powder – 1 tsp
  5. Jeera – 1 tsp
  6. Green Chillies – 2
  7. Curry Leaves – A Few
  8. Ghee – 1 tsp
  9. Salt to Taste

Method to Make Dahi Wale Aloo

  1. Blend 3/4 cup dahi with 1/2 cup water.
  2. Add salt, turmeric, and red chilli powder.
  3. Mix well.
  4. Boil and peel the potatoes.
  5. If you are using regular potatoes, cut them into 1″ cubes.
  6. Take a 2-3 potatoes pieces and mash them.
  7. In a wok, heat the ghee.
  8. Add cumin seeds, slit green chillies, and curry leaves.
  9. Stir-fry for a few seconds.
  10. Add the pototoes pieces and the mashed potato.
  11. Stir-fry for a few seconds.
  12. Turn the heat down to low.
  13. Add about 1/3 cup water to cool down the potatoes.
  14. Now add the blended dahi.
  15. Cook over low flame for 5 to 7 minutes. Be very careful and cook on a low flame; if you turn the flame to high, the yogurt will split.
  16. Turn off.
  17. Serve warm with rotis or Tikkadiya.

Dahi Alu or Potatoes in Yoggurt Gravy - Kiran Jalan

Crispy Spicy Potatoes

Crispy Spicy Potatoes
Crispy Spicy Potatoes

Potatoes. What is about this root vegetable that can set my heart a-flutter. 🙂 This week I bought baby potatoes to make Dum Aloo. However, we were so full from the festive eating that we decided to skip the dum aloo and use the baby potatoes to make a stir-fry. This is a version where the potatoes are made even more crisper by using some rice flour.

Do give it a try. It is a smashing accompaniment to Sambar and Rice or Curd Rice.

Serves: 4

Time: 45 Mins


  1. Baby Potatoes – 25 to 30
    Large Potatoes – 6
  2. Rice Flour – 1 tbsp
  3. Red Chilli Powder – 1 tsp
  4. Coriander Powder – 1/2 tsp
  5. Turmeric – 1/2 tsp
  6. Mustard Seeds – 1 tsp
  7. Curry Leaves – A Few
  8. Oil – 2 tbsp
  9. Salt to Taste


  1. Place the potatoes in a large vessel.
  2. Pour enough water to cover the potatoes.
  3. Add 1 tsp salt.
  4. Pressure cook for just whistle. At this stage, the potatoes will just be parboiled. 
  5. Let the pressure cooker cool.
  6. Peel the potatoes.
  7. If you are using baby potatoes, quarter them.
    If you are using regular potatoes, cut them into 1/2″ cubes.
  8. Toss the potato pieces in rice flour. Ensure that the pieces are well-covered with the rice flour.
  9. In a wok or kadai, heat the oil.
  10. Add the mustard seeds and wait till they splutter.
  11. Turn the heat to low.
  12. Add the curry leaves and stir-fry for 10 seconds.
  13. Add the chilli powder, coriander powder, and turmeric.
  14. Stir-fry for 10 seconds.
  15. Add the rice-flour dusted potato pieces.
  16. Turn the heat to medium-high.
  17. Stir-fry the potato pieces till the pieces are crisp and have browned edges.
  18. Turn off the heat.
  19. Add salt.
  20. Mix well.
  21. Serve warm with Sambar Sadam.


  • Patience is the key to any good stir-fry.
  • Do not cover while frying or even afterwards. The condensation will turn the pieces soft.

Jeera Aloo (Potato with Cumin)

Jeera Aloo - Potatoes with Cumin
Jeera Aloo – Potatoes with Cumin

While we are all foodies at home and love to try new recipes, there are days when we just want some comfort food. Nothing offers more comfort than potato. While we favour Potato Fry with rice and Alu Rasdar with rotis, the other day we made Jeera Aloo.

Jeera Aloo is a dish that few Indians need introduction to. This simple dish combines potato with cumin and is just fantastic with hot rotis or then as a side for simple dal-rice.

Serves: 4

Time: 45 Minutes


  1. Potatoes – 6 Large
  2. Cumin – 2 tsp
  3. Green Chillies – 2 or 3
  4. Fresh Coriander – A Handful
  5. Turmeric – 1/2 tsp
  6. Oil – 1 tbsp
  7. Salt to Taste


  1. Parboil the potatoes.
  2. Peel and cut into 1/2″ cubes.
  3. Chop the coriander into fine pieces.
  4. Slice the green chillies along the length.
  5. Heat the oil.
  6. Add the cumin seeds and wait till the cumin seeds start to plop.
  7. Add turmeric and slit green chillies.
  8. Mix well.
  9. Add the potato pieces and saute for 5 to 7 minutes.
  10. Turn off the heat.
  11. Add salt and finely chopped coriander leaves.
  12. Mix well.
  13. Serve warm with warm rotis.



Guest Post: Aloo Boda Tarkari (Potato And Cow Peas Curry) by Sanjana of Feeding the Sonis

Aloo Boda Tarkari
Aloo Boda Tarkari

Since I saw the recipe for Khaidu (Seasoned Yoghurt) on Sanjana Soni’s blog Feeding The Sonis, I have been wanting to try it. I am a sucker for anything with yoghurt and with recipe so simple, how could I? So try it I did, as an accompaniment to Vangi Bhath.

This got me chatting with Sanjana and one thing to led to another and I requested her to do a guest post for me. Not only did Sanjana readily agree, she sent me a laundry-list of recipes to chose from and here is what I chose; Aloo Boda Tarkari. I love Sanjana’s blog for the simple but flavour-packed recipes just like this one. So, without much ado, here is Sanjana’s Aloo Boda Tarkari.

This is also my first guest post and I look forward to having many more from my fellow bloggers. 🙂

Today’s recipe is all about the humble fresh cow peas or black eyed beans or Boda as we call it in Fiji. Although not an authentic native Fijian dish (as Aruna had requested), this dish is commonly cooked in the Fiji-Indian households. For many years, this has also been favored by the natives who love their curries as much as we love their super delicious native dishes like Lovo and Pulsami. Hopefully I will master the art of cooking those as well one day (I’m working on it :-)).

There are many colors and varieties of these peas which also happens to totally differ in taste. Put a few together and you feel like you’re being ogled at by beautiful kajal/kohl adorned eyes. Combine this with potatoes, eggplant and tomatoes and you get a delicious curry which goes hand in hand with roti or chapati. The variety I have used in today’s recipe is light brown in color and my preferred choice. Alternatively I use the creamy colored ones which are also known as lobia beans in India.
Mixed beans
Mixed beans by crabchick, on Flickr


  1. 1 Cup Boda/Cow Peas/Black Eyed Beans
  2. 1-2 Medium Sized Potatoes (cubed into bite size)
  3. 1 Onion (sliced)
  4. 1/2 Eggplant (I have used the large dark purple variety)
  5. 1 Medium Sized Tomato
  6. A Tiny Pinch Of Sarso/Mustard and Jeera/Cumin Seeds.
  7. 2-4 Methi/Fenugreek Seeds
  8. 2-3 Garlic Cloves (crushed)
  9. 1/4 Tspn Haldi/Tumeric
  10. 1 Tspn Garam Masala
  11. 1/4 Tspn Chilli Powder or Fresh Chillies (optional)
  12. 4-6 Curry Leaves
  13. 1-2 Tbspn Oil
  14. Salt To Taste
  1. Wash and soak the beans in water and set aside.
  2. Cut the eggplant into long and medium-thin slices, wash and soak.
  3. Peel, wash and cut potatoes into bite sized cubes and soak in water. Set aside.
  4. Meanwhile cut tomato in 4 pieces.
  5. Slice onions thinly and crush the garlic.
  6. Now heat oil in a pan and add sarso, jeera and methi. Allow it to splutter a little then add onions and garlic along with curry leaves.
  7. Saute the onions and garlic until its translucent and the raw smell of garlic has gone.
  8. Now add the dry spices – chillies, haldi and garam masala and stir for couple of minutes. Add a little warm water to get it paste like.
  9. Discard the water in which the eggplants, cow peas and potatoes were soaked and add them to the pan. Dry fry for 5 mins on low heat then add about a cup of warm water and cover.
  10. Let the curry simmer until the potatoes are half cooked (spoon break test required) then throw in your tomato pieces.
  11. Cover and cook until the potatoes are done. If you find the gravy is thin cook uncovered until the medium thick gravy consistency is reached.
  12. Finally garnish with chopped coriander/cilantro leaves.

Vankaya-Bangala Dumpa Mudda Koora (Eggplant/Aubergine with Potato) – 1

Vankaya-Bangala Dumpa Mudda Koora is a very simple and delicious bhaji that can be had both with rice and rotis.

I make many versions of this koora and here is the simplest version.

You will often find this koora being served at Andhra weddings!


  1. Vankaya/Aubergine (Large) – 1/4 Kg
  2. Potato – 1 Large
  3. Chillies – 3 or 4
  4. Rai/Mustard Seeds – 1/2 tsp
  5. Udad Dal – 1 tsp
  6. Chana Dal – 1/2 tsp
  7. Turmeric – 1/4 tsp
  8. Oil – 1 tbsp
  9. Salt to Taste
  10. Curry Leaves – A few


  1. Cut the aubergine into about 1.5″ cubes.
  2. Peel and dice potatoes into 1″ cubes.
  3. Pressure cook potatoes and aubergine together with enough water to cover the vegetables for about two whistles.
  4. Drain the excess water.
  5. Lightly mash the vegetables with a heavy ladle.
  6. In a kadai/wok, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add the udad dal and chana dal.
  9. Fry till golden brown.
  10. Add spilt red chillies and fry for 5 secs.
  11. Add the mashed vegetables, turmeric, salt, and curry leaves.
  12. Mix well.
  13. Serve hot with rice or rotis.

If you have access to Gummidikaya Vadiyalu, fry a few and add to the koora.