Alu Posta and Khajur Khatta
Searching for Oriya recipes made me realize how little I know about the cuisine from this costal state of India!Swapna was kind enough to provide links to some sites featuring authentic Oriya recipes, which were a great help.
Thank you, Swapna for hosting RCI:Oriya .I have learnt a lot about Oriya Cuisine!
Today I made Alu Posta (Potato in poppy seed curry) and Khajur Khatta- chutney like side dish with Tomato and Dates.
For the Alu Posta, I did not deep fry the potatoes as required in the original recipe. (I have been indulging in a lot of deep fried eats for the past week and my stomach can’t take it anymore.)
I loved Alu Posta with the potatoes soaked in the poppy flavour.
The Khajur Khatta was an instant hit with my little one, who otherwise is not very fond of sweet taste!
Alu Posta recipe
2 medium sized potato peeled and cubed
2 tbsp spoon of poppy seeds (Khuskhus) soaked in warm water for 15-20 minutes
- Grind the poppy seeds to a smooth paste using some water.
- Heat oil in a Kadai/wok.
- Add the mustard seeds and cumene seeds.
- Add the potatoes.
- Cook covered till the potatoes become soft.
- Add the green chillies and fry for a few seconds.
- Now add the poppy paste and salt.
- Add a little water and mixed nicely.
- Serve hot with Roti.
- Khajur Khatta recipe
- 7-8 Dates (Khajur) deseeded
- 2 medium sized tomato cut into small pieces
- 2 green chillies chopped into pieces
- ½ tsp punch-phutana (½ tsp each mustard, cumene, fenugreek,fennel and ajowain/carom seeds)
- 1 lemon sized ball jaggery
- 1/4 tsp turmeric powder
- 2 tsp of oil
- Salt to taste
- Heat oil in a pan.
- Add the punch-phutana and let them splutter
- Add green chillies.
- Add tomato, turmeric powder, salt, dates, jaggery and mix it properly
- Add a little water and cook till tomatoes and Dates become soft. Cook to a thick gravy .
Serve as a side dish with Roti and Alu Posta.