আলুর ঝাল | Aloor Jhal Recipes For Lazy Lunches or Laidback Dinners
How often do you find yourself drained at the end of the day, with absolutely no energy left to cook, rest aside fussing over elaborate dinner preparations? On such days what I like to do is keep few recipes up on my sleeves that are quick, simple and requires minimum preparation. This Aloor Jhal recipe is just perfect for those days when you are running low in terms of both time and energy.
Quick and Then Nailed It!
What if I tell you that there is no frying, no sautéing, or baking, or grinding involved in this recipe! Yes, and that’s absolutely true. It is absolutely one-pot recipe which is done in flat 10 mins. And, I am not exaggerating! (Exaggerating..is that word even suitable here?) Well, don’t know if it is, but this recipe is surely suitable for those who lead a busy life juggling both home and office front perfectly.
Modernising The Bati Chorchori
Cooking a Bati-Chorchori is almost a lost art now. As I often end up explaining my colleagues that Bengali food isn’t just about Fish and Meat, we actually have a mile long list of simple vegetarian dishes which actually does not even require onion and garlic. Branching from this list of meatless variety of cooking is our range of Bati-Chorchori.
The core concept is cutting vegetables in long and fine pieces and cooking them in a bowl with a touch of Mustard Oil, Salt, Turmeric and Green Chilies with some water on medium to low heat. As it would get cooked, finish it off with a slight drizzle of mustard oil and some finely chopped Coriander leaves. And that’s pretty much it!
The vegetables would vary as per what’s season’s fresh and readily available. In summers, it would be potatoes, potatoes coupled with pointed gourds, or even potatoes with some onions thrown in. In winters, fresh peas would accompany potatoes in this bati-chorchori recipe.
What’s fascinating about this recipe is that you put in everything together and leave it to cook on low heat for some time. In early days, ladies would place the pot over the earthen oven and let it cook over the dying heat of coal. Today things have been quicken with magical cookwares like Pressure Cooker. Simply put in everything in a pressure cooker and allow it to whistle 2-3 times. Turn off the heat and allow it to cool down completely. And, that’s the whole of it!
Serve it with fresh chapattis or rutis. Or, if you feel like sparing some extra ounce of efforts then make some luchis. Traditionally, this meal combination is for breakfasts, however, in my house both me and S never bother about such elaborate breakfasts, even on holidays. So, this our traditional Bengali meal idea for lunch or dinners.
- 2 Potatoes Large - Cut in thin long stripes
- 1/2 tsp Turmeric Powder
- 2 tbsp Mustard Oil
- 1/2 cup Water
- Salt to Taste
- 2 Green Chilies
- Finely Chopped Coriander Leaves to Garnish
Take a pressure cooker and slightly warm the oil in it.
Add the potatoes and stir it once. Add rest of the ingredients, except coriander leaves and let it cook till 2-3 whistles.
Don't let it turn mushy, just cooked. Use judgement while adding the chilies.
Once the pressure cooker is cool enough, open it and add the chopped coriander leaves.
Serve with luchis or parathas or rotis.