Potola Alu Kasa Recipe
Pola Alu Kasa Recipe. Alu Kasa is a tasty side dish that you can get ready for your loved ones on events like kitty party and pot karma. Alu Kasa is a zesty dish that goes best with rice, but you can appreciate it with paratha too. Alu Kasa, You would be shocked to know that this valid primary dish formula is very famous in Chattisgarh and Jharkhand.
250 gm parwal
1 huge onion
2 huge tomato
1 teaspoon garam masala
1/2 teaspoon cumin seeds
10 tablespoon mustard oil
1/2 teaspoon mustard seeds
100 gm potato
1 tablespoon ginger glue
1 teaspoon stew powder
Strip the skin of potato and parwal and cut medium size cuts in a bowl. Finely cleave the onions and tomatoes and keep to the side.
In a profound dish, heat 6 to 8 tablespoons of oil on medium fire and broil parwal and potato till the two looks brilliant yellow. Move the seared vegetables into a plate and keep to the side.
For the following system, take out the overabundance oil from the dish (try to leave 2 tablespoons of oil in it). Presently, heat oil in it and add cumin and mustard seeds. Put cove leaves once the cumin and mustard snaps. Then, add onion cuts and sear till it becomes brilliant brown. Presently, put ginger-garlic glue in the container and broil till it lose the crude smell.
Presently, add hacked tomato, stew powder, turmeric powder, and garam masala. Broil this blend till it begins leaving some oil. (If conceivable, use sheep masala rather than garam masala for better smell and taste.)
Pour one cup of water in the dish and cover with a top. Cook the vegetables for 10 to 15 minutes on low fire. Try to check water level in like clockwork of stretch. On the off chance that required, pour some more water in the middle.
When the vegetables get cooked appropriately, crush three four bits of potato with a spoon. It will make the sauce thick. Switch off the gas and serve this curry hot with roti/chapati or rice.
Articles might you known: