In any Bengali household, this is probably the most easy breakfast option when you are craving for something quick and simple yet wholesome and tasty. Always a made-in-heaven partner of Luchi (Bengali deep fried puffy bread), Sada Aloo Torkari is made with absolutely no spices. Sada is white in Bengali and as the curry has no vibrant colour because of the absence of spices, this is called Sada Aloo Torkari.
Typically, Bengalis eat Luchi and Aloo Torkari or Aloo Dum on Sundays. This is an elaborate breakfast and if you are a Bong you would love this to have in a relaxed mood. Being stuck in lockdown, now, every day seems like Sunday. You have all the time to make and eat anything elaborate on any day of the week. This Sada Aloo Torkari and Luchi was my hump day breakfast 🙂
Simplicity has its own taste. Sada Aloo Torkari is the simplest thing one can ever cook. Trust me, if you have it once you will start feeling more deeply for this utterly simple dish. They say, Bengalis eat fish and rice. The truth is, Bengalis eat much more beyond that. Bengalis eat simple vegetarian dishes as well. And most importantly, every Bengali dish has a story to tell and a unique taste to tickle your taste buds.
With that said, today I will be sharing the Sada Aloo Torkari recipe. Apart from Luchi, this curry goes equally well with ruti (chapatti), paratha or steamed rice. Here is the Sada Aloo Torkari recipe for you all.
- 5 standard size aloo (potato), dice into small cubes
- 3 green chilli, roughly chopped
- 2 dried red chilli
- 1/2 tea-spoon kalojeera (nigella seed)
- 1 pinch hing (asafoetida)
- 2 pinch black pepper powder
- 1 table-spoon mustard oil
- 1 table-spoon ghee
- required warm water to cook the potatoes
- salt, according to taste
- Heat oil and ghee together in an wok and temper with kalojeera, red chillies and hing. Allow them to splutter.
- Add diced potatoes, green chillies and salt. Stir properly.
- Cover the lid and lower the flame. Let the potatoes get cooked in moisture for 5 minutes.
- Open lid and add required warm water. Give a quick mix and cover the lid again. The water should be just enough to cook the potatoes, we don’t want a runny gravy here.
- Cook until the potatoes are well cooked and mushy and the moisture dries up.
- Open the lid and add black pepper powder. Lower the flame and stir for 1 minute.
- Turn off the flame and you can add an extra spoon of ghee at this stage if you want, completely optional.
- Your Sada Aloo Torkari is ready to be served now.
Serve this hot. Pair it up with luchi, ruti, paratha or even bhat (steamed rice). Enjoy your food, have fun with your family, do anything and everything, but, stay at home and stay safe. Brighter days are on the other side 🙂
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.