Tender baby potatoes slow-cooked in a spicy, tangy, and slightly sweet tomato-yogurt gravy. This classic Bengali dish, with its rich aroma from whole spices and mustard oil, is the perfect companion for fluffy luchis or parathas.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rustic and smoky mashed eggplant dish from Assam, flavored with pungent mustard oil, raw onions, and fresh chilies. This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
About Bengali Alur Dom, Steamed Basmati Rice and Bengena Pitika
This assamese dish is perfect for lunch. With 643.5899999999999 calories and 11.32g of protein per serving, it's a high-fiber option for your meal plan.
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1 tsp Kashmiri Red Chilli Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
2 pieces Green Chilli (slit lengthwise)
0.5 tsp Sugar (balances the tanginess)
0.5 tsp Garam Masala
1 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Gently prick each potato a few times with a fork. This helps them absorb the gravy flavors.
2
Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is slightly smoking.
Carefully add the boiled and peeled potatoes to the hot oil.
Shallow fry for 4-5 minutes, tossing occasionally, until they develop a light golden-brown crust on all sides.
Remove the potatoes with a slotted spoon and set them aside.
3
Temper the Spices (Phoron)
In the same pan, add the remaining 2 tablespoons of mustard oil and heat it over a medium flame.
Add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
Sauté for about 30-40 seconds until the spices become fragrant and the cumin seeds splutter.
4
Cook the Masala Base
Add the onion paste and sauté for 5-7 minutes until it turns light brown and the raw smell disappears.
Add the ginger and garlic pastes and cook for another minute until fragrant.
Add the tomato puree along with the turmeric, Kashmiri red chili, cumin, and coriander powders. Mix well.
Cook this masala mixture for 6-8 minutes, stirring frequently, until it thickens and oil begins to separate from the sides.
5
Combine and Slow Cook
Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for a minute to prevent it from curdling.
Once the curd is incorporated, add the fried baby potatoes, slit green chilies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1 cup of hot water and stir. Bring the gravy to a gentle simmer.
Cover the pan with a tight-fitting lid and let it cook on low heat (dum style) for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
6
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Alur Dom rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully.
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 large Brinjal (Also known as eggplant, about 400-500g)
1 medium Tomato (Ripe and firm)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
1 tsp Salt (Adjust to taste)
Instructions
1
Roast the Vegetables
Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2
Peel and Mash
Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
Remove and discard the stem of the brinjal.
Place the peeled pulp in a mixing bowl.
Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3
Combine and Serve
To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
Pour in the pungent mustard oil and add salt to taste.
Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
Taste and adjust the salt or chilies if needed.
Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.
