Dussehra Platter

Name: Dussehra Platter
Total time: 18000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gm maida/all purpose flour; 1 large large brinjal cut into thick rings; 1 teaspoon turmeric powder; 500 gm potatoes cut into 4 halves; 1/2 cup hung curd; 1.5 teaspoon fennel powder; 1 teaspoon ginger paste; 1 teaspoon red chilli powder; 3 green chillies slitted; as needed Whole garam masala (4 cloves 4 green cardamom 1 inch cinnamon); 1/2 teaspoon hing; 2 teaspoon raisins; 1/2 teaspoon whole black peppercorns; to taste Salt; to taste Sugar; as needed Mustard oil; as needed Vegetable oil for the puris; 1 tablespoon ghee

Tanima Sarkhel @cook_11753550

Kolkata

#dussehra India is rich in it's culture. We are very much acquainted about "upvas" or fasting during any Pujas. This is one of the special thalis that you can consume during any festivals or upvas where you can avoid even onion or garlic.

Tanima Sarkhel @cook_11753550

Saved

Ingredients

1.5 hours

3 servings

500 gmmaida/all purpose flour
1 largelarge brinjal cut into thick rings
1 teaspoonturmeric powder
500 gmpotatoes cut into 4 halves
1/2 cuphung curd
1.5 teaspoonfennel powder
1 teaspoonginger paste
1 teaspoonred chilli powder
3green chillies slitted
as neededWhole garam masala (4 cloves 4 green cardamom 1 inch cinnamon)
1/2 teaspoonhing
2 teaspoonraisins
1/2 teaspoonwhole black peppercorns
to tasteSalt
to tasteSugar
as neededMustard oil
as neededVegetable oil for the puris
1 tablespoonghee

Saved

Steps

1.5 hours

1

For the brinjal fries:
2

Marinate the brinjal rings with the some salt and the turmeric powder
3

Heat some mustard oil in a wok. Wait till it is smoking hot.
4

Add the brinjal pieces and cover it with a lid.
5

After 5mins(approx) check whether one of it's face is brown. If yes then turn to it's another face. Repeat the process till both of it's faces are brown. Remove it from the flame.
6

For the Kashmiri Dum Aloo:
7

In the same wok, add some more mustard oil if required. Add the potatoes. Saute them well. Add some salt. Note that we will add more salt, for the gravy, in the later part of the cooking.
8

Cover it with a lid. And again saute it in between. Repeat the process till the potatoes are brown. Remove it from the flame.
9

In the same wok, add the Hing, whole garam masalas and black peppercorns. Let them splutter.
10

Add the hung curd, a pinch of salt. Saute it for sometime. Add the fennel powder, ginger paste, red chilli powder. Fry them well till the oil separates.
11

Add the potatoes. Mix them well. Add some water for the gravy. Bring it to boil.
12

Add some salt for the gravy. Cover it with a lid.
13

After 10min check whether the potatoes have become soft. If yes, check the salt. Add more if required. Add the raisins. Add some sugar. Add some ghee. Mix it well. Remove it from the flame.
14

In a container add 1 tablespoon of vegetable oil and 1/2 teaspoon of salt in the maida (all purpose flour). Mix it well.
15

Add some lukewarm water and knead it well. Take some balls out of it. And flatten it with the help of a rolling pin.
16

Heat some vegetable oil in a wok and deep fry each of the Puris.
17

Serve the puris with the dum aloo, fried brinjals and a sweet.