Recipe by SUSMITA
"My mother often makes this aloo (potato) sabji to go along with pooris. It is different from any other poori sabji I have seen and everyone asks her for the secret recipe. Make plenty, because this will get eaten very fast. If you want some sourness, you can add lime juice at the end.
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dried red chile peppers, broken into pieces
skinned split black lentils (urad dal)
onions, sliced thin
green chile peppers, chopped
fresh curry leaves
salt to taste
chickpea flour (besan)
Wow, really good, and it's actually a potato curry. VERY spicy but worth every bite! Didn't have (and couldn't find) black lentils, so left them out. Asafoetida powder is 1/2 onion powder, 1/2 garlic powder. Used regular flour for chickpea flour, and crushed red pepper for the whole, dried ones, and cumin powder and mustard powder for the seeds. Came out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Poori Aloo Koora
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 70
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