Achari aloo

I made some pickles during summer and I bought pickle masala powder (achar masala). After that enthusiasm of making pickles died down, this carton of achar masala was staring at me from the pantry. Luckily while we were watching the show Highway on my plate on ndtv goodtimes, I saw a lady preparing achari aloo in a palace restaurant in Rajasthan. I tried it couple of times and the achari masala really gives the stir-fry kari(poriyals) a nice spice without overpowering the taste of the vegetable. I modified the recipe a bit, as I was not too keen on deep frying. When I tried the recipe the first time, I used the achar masala in smaller quantity to figure out how spicy the stir fry would be and I would suggest the same as different brands may vary in their spice levels.

Its quite simple and I modify it depending on the vegetable I am pairing the masala with.

Ingredients (Serves 2)

Baby potatoes- 16 numbers

Achar Masala- 3/4 tsp.

Turmeric powder- 1/4 tsp

Red onions- chopped- 1/4 cup

Green chilies- 2- finely chopped

Garlic- 2 cloves - finely chopped

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Curry leaves- a few

Salt- to taste

Method:

Wash the baby potatoes well. I peel the skin and chop them into two, but you can also use it as whole potato with skin on. Boil the potatoes till they are 3/4th cooked, firm and not mushy.

Heat oil in a frying pan and add mustards seeds. When they splutter, add cumin seeds, curry leaves, chopped green chilies, chopped garlic and fry well. Add the chopped red onions and stir fry well. Add salt and turmeric powder and mix them in.

Add the boiled potatoes to this pan and sprinkle the achar masala. Stir fry on a medium-low flame, covered for a good 7-10 minutes. Remove the lid and let it cook for 2-3 minutes. Switch off.

This achari aloo goes well with anything from chappatis to dal rice to to Rasam or even plain jeera rice, zucchini rice
peas rice . Just Mix and Match depending on what you have.