Aloo Seddho Makha / Bengali Style Mashed Potato
“Aloo Seddho bhat’e” is every Bengali’s that comfort food,
which can never be replaced with any other. A recipe so simple, a taste so
intriguing, it’s a dish that introduces and summarizes an entire caste’s food
culture in one plate. Its strong ambiance defines the ultimate meaning of
simplicity. It’s beyond my imagination that a dish, this simple can woo every
generation with its invisible charisma. However life is meaningful and
beautiful when it is looked upon simply but realized deeply.
If I sit here and start to write my love for aloo seddho
or mashed potato, then it will be a total injustice. Because each person I know
around me, is equally obsessed with aloo sedho and almost everyone has a memory
with it. One of my friends eats mashed potato and rice almost thrice a week
till now. She says, it’s tastier than any chicken or mutton dish!! I can have
aloo seddho almost every day and never get tired of it.
I eat it mostly with musurir
dal / red lentils and rice. But when I am in a hurry or if I have to cook
something early in the morning, then mashed potato / aloo seddho with some soggy
rice with its starch, salt, a good dollop of ghee and one hot green chilli just
makes an yummilicious meal. I also pair aloo seddho with roti / paratha.... it’s
simple and good. It’s an option I opt when I am too lazy to cook anything.
So, here I proudly present the evergreen and ever tasty
“aloo seddho” or “Bengali style mashed potato”, which defies the norm that long,
complicated cooking techniques and gigantic ingredients lists are not needed to
make a dish go almost immortal.
If you want to go vegetarian then do not add onions and
eggs. However mustard oil is a must as without mustard oil, aloo seddho is just
another version of boiled potatoes. It just not tastes right that way.
Aloo Seddho Makha / Bengali Style Mashed Potato
Serves 4
Ingredients:
2 large / 3 medium potatoes
1 medium onion – chopped
2 green chillies – chopped
A handful of fresh coriander leaves – chopped
2 eggs (optional)
1 and ½ tbsp mustard oil (not replaceable)
Salt
Method:
Peel and boil the potatoes until they are soft from
inside. Check by inserting a knife.
Once done, drain the water and let it come to room
temperature. I often put the potatoes into the frifge for 5-10 minutes. This
helps to reduce the moisture.
Many people love to add boiled eggs to the mashed
potatoes, and some like to add scrambled eggs. This time, I have added
scrambled eggs. If you don't want to add eggs, its also fine.
If you are using boiled eggs, then hard boil the eggs. If
you are using scrambled eggs, then heat up 1 tsp oil in a kadai and break the
eggs into it. Stir and scramble until everything is cooked properly. Transfer
and put them in a bowl.
Take a large bowl and put the boiled potatoes in it. With
the help of a masher or hand or just a fork, mash the potatoes. Try to break
any big chunks. The mashed potatoes should be smooth.
Now add in the chopped onion, chopped green chillies,
chopped coriander leaves, boiled or scrambled eggs, salt and mustard oil.
Mix with hand until everything is well combined.
Make 3 or 4 portions out of the mashed potatoes and give
them a round shape with the help of your palms.
Serve with some steamed hot plain rice, lentils and a
dollop of ghee.
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