Last weekend, I had a food craving, a rather innocuous craving for a simple meal. There is an air of strangeness to this phenomenon known as ‘craving’. At times, one would develop a sudden urge to have a multi course extravagant meal and on other days one would crave for a simpler meal affair.
I usually resort to my go to dishes of steamed rice accompanied with masoor ki dal to satiate such cravings, however this time it had to be something different. Of late, I have found another simple and interesting dish that does ‘fits the bill’- Rajasthani aloo ka Bharta. The classic combination of steamed rice, dal and aloo ka bharta is just too delicious to resist for anyone.
There are different ways a bharta is made in different parts of country. The Rajasthani way differs from other methods by its ‘Dhungaar’-infusion of smoke technique into the dish that just takes this dish to another level.
Recipe is fairly easy that requires only handful of ingredients. Potatoes are boiled in a pressure cooker and mashed using a potato masher (or if you subscribe to old school method, you can mash it with your bare hands). The mashed potatoes are then seasoned with chopped chilies, onions, red chili powder for spice quotient and a dash of dry mango powder for tangyness. The most important and distinct step of the recipe is Dhungaar technique. Dhungaar is a distinct method of imparting a smoky flavor to the dish by infusing smoke using burnt coal and ghee. There are several different ways a smoke is infused with a particular ingredient, and it depends upon the dish that is being smoked. So for a dish like laal maas, one can add the flavor of cloves to smoke and for this particular dish we add asafoetida powder (hing).
Make this simple yet delicious bharta and relish the simplicity of the dish.
Click here for more Rajasthani recipes
Let’s see the detailed recipe
- 4 boiled potatoes (350 grams)
- 1 small onion finely chopped
- ½ cup fresh coriander leaves finely chopped
- 2 green chilies finely chopped
- 1 tsp red chili powder(mathania chili powder). Mathania chili powder can be replaced with any other spicy chili variant.
- ½ tsp dry mango powder
- salt to taste
- 2 tsp mustard oil
- We will infuse smoky flavor by Dhungaar method. Dhungaar is an optional step
- 2-3 pieces of coals
- 1 tsp clarified butter
- ¼ tsp asafoetida powder
- Peel off the boiled potatoes and mash roughly.
- Add chopped green chilies to mashed potatoes,red chili powder, dry mango powder,chopped onions, chopped coriander leaves,mustard oil and salt to taste.
- Aloo ka Bharta is ready. Smoky flavor can be infused if desired.
- Smoky flavor can be infused with Dhungaar. Burn coal pieces until it turns red.Remove the burnt coal pieces in a bowl.Place the bowl of coal in a bowl of Bharta. Pour clarified butter and asafoetida powder.
- Cover with lid.Keep the lid covered for 5 mins.Remove the bowl of coal.
- Delicious Aloo ka Bharta is ready. Aloo ka Bharta can be relished with Bajra ki roti or missi roti.
Click here to watch recipe video