Now add in the grated tomato and ginger. Add more water if you want a thinnergravy. There was a special Dumaloo spice mix that dad used to bring from Allahabad which was really delicious
~ AloorDum . Mustard oil is drizzled in some dishes like, aloo sheddo ( potato mash) or begun pora ( smoked aubergine mash) to name a couple, but I have never seen it beingsprinkled on salads, soups etc
~ AloorDum . Mustard oil is drizzled in some dishes like, aloo sheddo ( potato mash) or begun pora ( smoked aubergine mash) to name a couple, but I have never seen it beingsprinkled on salads, soups etc
While several versions of AlooDumrecipes are prevalent inIndia, the tastiest & most famous version of this dish comes from the Indian state of West Bengal
And DumAloo is a cooked using small baby potatoes which is simmered in a gravy of Curd and Tomato. In a mixer, grind together the tomatoes, ginger, cloves, green cardamom and cinnamon stick
for giving us a platform to learn new recipes of Indianorigin. youtoocancookindianfood started. Tomato. This recipe was totally new to me and thanks to Divya and Sanoli didi
I really love our traditional recipes but I eat out more of North Indian dishes when we dine out and mostly when it comes to chaat recipes I am all game
The green peas kachori is one of the traditional food in Bengali which is made from fresh green peas stuffed in all purpose flour dough and deep fried in oil/Ghee with the combo of Dumaloogravy
