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| Alu Bhathe |
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| Alu Makha |
It's obvious I need to visit the Indian market because there's not a drop of mustard oil at home. Fortunately, there's a bottle of kasundi (mustard sauce) in the fridge which worked well to give this mash the hint of mustard it needs.
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| Basmati Rice & Russet Potato Cooked in Microwave Oven |
It takes 18 minutes for basmati rice to cook to perfection in the microwave which was perfect for the russet potato as well. The potato can also be cooked in rice in a rice cooker. Just to be on the safe side, I cut the potato in half to make sure it cooked all the way through.
1 russet potato, scrubbed under running water and halved
1/2 medium onion, minced
1 green chili, slit in half (deseeded or omit if necessary) and minced
2 Tbsp. mustard oil (or 2 Tbsp. butter & 1 Tbsp. kasundi)
1/4 cup cilantro, shredded
salt to taste
Directions
- Boil potato for 18-20 minutes and peel.
- Mash potato with remaining ingredients.
Serve as a first course with steamed rice.
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Chumkie.