Aloo Torai

About Aloo Torai

Ingredients

• Potatoes, boiled, peeled and cubed 1 cup
• 1 cup boiled, peeled and cubed potatoes 1 cup
• Oil 1 tbsp
• Cumin seeds ½ tsp
• Green chillies, chopped 1 tsp
• Ginger chopped ½ tsp
• Garlic, chopped 1 tsp
• Medium onion, chopped 1
• Salt to taste
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala powder ½ tsp
• Turmeric powder ¼ tsp
• Medium tomato, chopped 1
• Fresh coriander leaves, chopped 1 tbsp

How to Make Aloo Torai (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, green chillies, ginger and garlic, mix and saute.
2. Add onion, ridge gourd, salt, coriander powder, red chilli powder, garam masala powder and turmeric powder, mix and saute for 2-3 minutes.
3. Add tomato and ¼ cup water and cook till ridge gourd is done.
4. Add potatoes and mix well and cook for 2-3 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps