As a food lover and mom, nothing makes me happier than discovering a new recipe that tastes great, is kid friendly, and easy to make! Recently I made a delicious recipe discovery that checks all three boxes thanks to my friend Aziz. During one of our heated debates over the virtues of Bengali food vs Punjabi food, he told me about Bangladeshi aloo bharta (or should I say bhorta?) Since I have an unhealthy obsession with baingan bharta, I was instantly intrigued with the idea.
After hitting up YouTube for an authentic recipe, and watching a number of videos I couldn’t understand (language barrier), I’m happy to say, I’ve figured out a recipe for aloo bharta that works for me and my family. The first time I made this bharta my mom was visiting on the weekend and made us some hot fresh puris to go with it, that was perfection. It also works really well in a roti wrap for school lunches.Aloo Bharta – Ingredients:
2 baking potatoes (boiled and mashed)
1 small red onion chopped
5 cloves garlic chopped
1 cup washed and chopped cilantro leaves
2 tablespoons mustard oil
1 teaspoon jeera/cumin seeds
1 tablespoon rai/mustard seeds
2 dry red chillis (optional)
1 teaspoon salt (or to taste)
Add chopped onion and fry for 3-4 minutes. In the photo above you’ll see that I also added kadi pata/curry leaves. I did that the first few times I made the bharta but have since found that it competes with the cilantro and have been leaving it out of my recipe.
Add the chopped cilantro leaves to the onion and garlic mixture.
Add the boiled mashed potatoes to your tempering and mix everything together. Fry this on a low heat so the potatoes don’t stick to the pot, for 5-6 minutes.
Serve warm with puris or roti & enjoy!
Text by: Raj Thandhi
Images: Aziz Dhamani