Lunch Box Series : LBS#38

This entire week I have been wrongly calculating the days. When it was actually Friday, I was still thinking that it was Thursday. And I was happy that I had a Lunch Box recipe for my Lunch Box series. But it was very late when I realized that Friday was the 1st and I had to post the MEC Round up. Well, it doesn't hurt to post them today I guess. I have got so used to posting these series on Fridays, that it feels strange when I do it any other day. What a creature of habits I turn out to be!

Ok for today's lunch box, we have something different from the usual fare. Have I told you that it's been a while since I started chapatis for lunch? So it's rice and the rest for hubby dear, while I take chapatis for myself. My lunch is now so interesting and I look forward to it in fact. There is nothing like a quick lunch! Anyway, I can't compromise on the rice factor for hubby as we have chapatis for dinner.

As usual, we were thinking about what to make for lunch, we thought we will get the wise man's opinion. He asked if we have a potato, and naturally have tomatoes. He suggested we make Aloo tamatar subji. But the only condition is it got to be made as to how North Indians make. Hubby dear was having that glazy look when he starts thinking of his days in Delhi and the good food he had there.

Aloo Tamatar was one common dish that gets made frequently, yet he used to enjoy it every time. So he said pliss pliss, don't modify it to a southy! Since a vegetable fry is a must, I thought I will choose Carrots, its been really long time since I made it. Amma used to make it so very often. I wonder how I miss out a few dishes that I grew up on!

Today's Lunch Box had

Aloo Tamatar Subji ~ Curried Potato in Tomato Curry
Chapati
Curried Carrot Stir Fry
Curd Rice

Aloo Tamatar Subji ~ Curried Potato in Tomato Curry

Potatoes - 2 medium
Onion - 1 big
Tomatoes - 2 medium
Garlic, finely minced - 4 pods
Ginger, finely minced - 1 "
Green chili - 2 slit lengthwise
Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coriander leaves for garnish
Oil - 2 tsp

For Seasoning

Mustard seeds - 1/4 tsp
Dry red chillis - 3
Curry leaves - 10

Method to prepare

Cube the potatoes and boil till well cooked. Once they are cooled, peel and roughly mash to get small chunks. Keep it aside

Heat oil in a pan, add the mustard seeds. When they start crackling, add the red chilies and curry leaves. Fry for a few seconds. Then add finely chopped onions, ginger, and garlic and sauté till the onions turn light brown.

Add the green chillis and all the powders. Mix well and cover for a few mins.

Once the powders are blended with the onions, add the tomatoes and fry till the oil separates and it gets mushy. This gets done fast if salt is added and cooked covered.

Finally, add the cooked potatoes, mix well, and cook it covered on low flame for 5 mins.

Then remove the lid and cook further for another 5 mins, constantly stirring. Adjust salt and spice and add enough water to cover the potatoes. Bring it to a boil and let it simmer on low flame till you get a thick consistency.

Garnish with chopped coriander leaves. Serve with chapatis/Sautéed rice.

Carrot Stir Fry with Groundnut powder

This is yet another famous dish from my childhood. Amma used to prepare this frequently for Sambar and rice. I almost stopped making this as hubby dear says fresh carrots are more preferable!

Ingredients Needed:

Carrots - 250 gms
Red Chilli powder - 1 tsp
Coriander powder -1 tsp
Turmeric powder a pinch
Salt to taste
Oil - 1 tsp
Groundnut powder - 2 tsp

Seasoning

Mustard Seeds, Urad Dal - 1/4 tsp
Curry leaves - 10
Dry Red chili - 1

Method to prepare:

Wash and scrub the carrots. Cube them into 1 inch pieces. Parboil them in little water in a covered vessel.

Heat a pan with oil. Add mustard seeds, Urad dal, and curry leaves. Then add the red chilies. Fry till the mustard sputters.

Then add the parboiled carrot without water. Mix all the powders. Sauté them well. Add salt and simmer for 5 mins. This takes about 5 mins for the powders to get cooked. So remove the cover and finally add the groundnut powder.

Garnish with chopped coriander leaves. This does not taste sweet and gets so well along with Sambar and Rice.

Hope you enjoyed my simple lunch box of Chapatis with Aloo Tamatar and Carry Fry. Curd Rice follows for sure!

Have a nice weekend!

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5 from 1 vote

Lunch Box Series : LBS#38

Cuisine Andhra Pradesh, North Indian

Author Srivalli

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