From Katra, with love.

Hi friends, writing from sunny Florida.  The holiday season has begun and with it comes dressing up, meeting up and of course , eating up ! A celebration I participated in last week was one where women fast all day- sunrise to sunset-  praying for the long life of their respective husbands. It usually falls around the middle to end of October, depending on the position of the moon (fourth day of the waning moon).

I see that look of disbelief…. whaaaa, really? But you have to understand that a lot of these religious beliefs came out of a need for social connections between women. It wasn’t easy for them to just step out of their homes and visit one another on a whim. Thus came about  these social gatherings , in a safe place, away from prying eyes, cloaked under religious reasons.  Nothing like a few gossip sessions in lieu of therapy.

Now there are parties that start days before the actual day of fasting so women can meet and make merry leading up to it.  Got to roll with the times!!

So at said Pre – KC ( Karva Chauth) party, as it is called, I brought a dish to share with my girl friends. To my surprise it was such a big hit that I promised to share the recipe on my blog. This is a dish I first ate when I visited the Mata Vaishno Devi  Temple  located at a height of 5300 feet about 12 Kms from Katra in the state of Jammu and Kashmir.  Not to be glib, but truly, this trip was fulfilling spiritually as well as gastronomically.  I had a Potato curry that is served in all the roadside dhabbas ( restaurants) in the town of Katra, which is at the base of the hills, from where you start your trek up to the shrine.  A typical meal is  alu sabzi ( potato curry), choley (garbanzo bean stew), hot puris ( deep fried bread) served with a side of yogurt and mango pickle.

A hearty meal before and after you have made the long trek on foot which takes  about 5-6 hours each way. I have tried to deconstruct this potato curry and share it with you today. Please let me know if you liked it. Feedback is so important.

Potato Curry a la Katra

1 lb potatoes boiled and peeled

1  28 oz can tomato purée

3 jalapeños deseeded and chopped

3″ pc ginger chopped

3 tbs oil

1 tbsp Cumin seeds

1/4 tsp fenugreek seeds (methi)

pinch of asafetida ( hing)

10-12 curry leaves ( kadipatta)

1 tbsp fennel seeds, roasted and powdered ( saunf)

1 tsp turmeric (haldi)

1 tbsp red chili powder

2 tbsp dried fenugreek leaves ( kasuri methi)

2 tbsp coarsely ground coriander powder

4 dry red chilies

chopped coriander leaves

#Salt as needed

In a large Dutch oven take oil and start the tempering process by adding the cumin  and fenugreek seeds, then the jalapeños and ginger, sauté for a couple minutes and now add the curry leaves and the asafetida.  Next put in the turmeric, red chili, fennel and  coriander powder. Sauté on a low flame making sure it doesn’t burn. Add a half cup water and let it come to a boil. Now add the tomato purée and let it cook for a few minutes.  Drop the dry red chilies in. When this mixture comes to a nice boil start adding the potatoes by crushing them with your fingers, one at a time, directly into the pot. Add salt as per your taste.  Cook for about 10 minutes, stirring occasionally. Add a little water if needed keeping the consistency semi- thick.  Take off the flame and add the dried fenugreek leaves by crushing them with your fingers. Garnish with chopped coriander leaves.

Serving suggestions:

1. With hot puris , Rotis or naans.

2. As a topping on hot kachoris ( see note) garnished with sweet tamarind and mint chutney and chopped onions.

3. As a hot dip served with  baguette slices or bagel chips.

Notes: Kachoris are available fresh in all Indian stores but I always have a box of #Haldirams Frozen Kachoris in my freezer.

The sweet tamarind and the mint chutneys are also easily available in the Indian stores. (#Patel Brothers)

Ready to eat choley is available at # Trader Joe’s and Indian stores (# Patel brothers) n

Happy Cooking!