Aloo Took

Aloo took, also known as alu tuk, is a delicious and crispy Sindhi potato dish. It's a Bengali dish known for its sweet and tangy flavor. It's made by deep-frying potatoes twice, first until cooked through and then again until golden brown and crispy. The potatoes are then tossed with a simple spice mixture of turmeric, red chilli powder, coriander powder, cumin powder, and dry mango powder.

Ingredients:

• 4 medium-sized potatoes, peeled and diced
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (methi seeds)
• 2-3 green chillies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 tablespoon sugar
• 2 tablespoons tamarind pulp (soak tamarind in warm water and extract the pulp)
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Instructions:

1. Boil Potatoes:

   • Boil the diced potatoes until they are cooked but still firm. Drain the water and set aside.

2. Prepare Tamarind Pulp:

   • Soak tamarind in warm water and extract the pulp. Set aside.

3. Sautéing:

   • Heat mustard oil in a pan. Mustard oil is traditional for this recipe, but you can use any cooking oil if preferred.
   • Add mustard seeds and fenugreek seeds. Allow them to splutter.

4. Add Potatoes:

   • Add the boiled potatoes to the pan. Sauté until they are slightly browned.

5. Add Spices:

   • Add turmeric powder, red chili powder, and slit green chilies. Mix well.

6. Add Tamarind Pulp and Sugar:

   • Pour the tamarind pulp over the potatoes. Add sugar and salt. Mix gently to coat the potatoes with the sweet and tangy flavor.

7. Simmer:

   • Simmer the potatoes on low heat until the excess moisture is evaporated, and the potatoes are coated with the tamarind mixture.

8. Garnish:

   • Garnish with fresh coriander leaves if desired.

9. Serve:

   • Aloo Tok is ready to be served. Enjoy it with rice or any Indian bread.

Tips:

• For extra flavor, you can add a few curry leaves to the hot oil while frying the potatoes.
• If you don't have dry mango powder, you can substitute with lemon juice or a little bit of grated raw mango.
• Be careful not to overcrowd the pan when frying the potatoes, as this will lower the oil temperature and make them soggy.
• Aloo tok can be stored in an airtight container for up to 2 days. However, it's best enjoyed fresh for the crispiest texture.

Aloo Tok is known for its unique combination of sweet, tangy, and spicy flavors. Adjust the sugar and tamarind levels according to your taste preferences.