Alur Torkari Recipe

Alur Torkari Recipe

Alur Torkari Recipe. Arranging the menu for a Sunday early lunch? Give a shot the luscious Alur Torkari formula. Ready with potatoes and tomatoes, this delightful fundamental dish is befitting for events, for example, pot fates and kitty parties. You can utilize this primary dish to intrigue your companions with your phenomenal culinary abilities.

Alur Torkari Recipe

The solid taste of mustard glue is one of the features of this dish. Assuming you are exhausted with the ordinary potato dishes, as Aloo Jeera or Spicy Potato Curry, then this formula is a should attempt. You can match it with hot puris or chapatis to finish your supper. Along these lines, evaluate this mouth watering fundamental dish formula and treat your taste buds to an uproar of flavors. You would adore it without a doubt!

Elements for making Alur Torkari Recipe

8 tablespoon mustard glue
650 gm green tomatoes
2 teaspoon dark cumin seeds
10 pieces green chillies
1/2 teaspoon turmeric
1 tablespoon coriander leaves
10 tablespoon mustard oil
650 gm potato
salt as required
1/4 cup water

Alur Torkari Recipe

Instructions to make Alur Torkari Recipe

Stage 1
In the first place, wash potatoes and strip their skin. Presently take a hacking load up and cleave the potatoes, coriander leaves and tomatoes. In a bowl of new water, splash the potato pieces for 25 minutes. Following 25 minutes, channel the water and put the potato pieces away.

Stage 2
Presently in a profound shallow container, heat the oil. Add cumin seeds to it and when the seeds begin to spring up, blend in potato pieces and broil them until they are fresh and somewhat brilliant. Add cleaved green chilies. Keep the fire to low.

Stage 3
Then, season the potatoes with turmeric and salt. Add tomato pieces alongside mustard glue and saute for 2-3 minutes.

Stage 4
Presently add 1/4 cup of water and cover the dish with a top and let the sauce stew. Following 3 minutes, check assuming the tomatoes have become delicate. Switch off the fire and sprinkle coriander leaves.

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