Name: Station Wali Alu Ki Tari Wali Sabji recipe by Soma Pradhan at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Potato - 7 to 8, boiled, peeled and cut very roughly. You can even use your hands to break it.; 2 or 3 - Onions, chopped very very finely; 2 or 3 - Potato, chopped finely; 1 tsp - Ginger and garlic, chopped; ½ tsp each - Mustard seeds, Cumin seeds, Fennel seeds, Carom seeds and Fenugreek seeds; 3 tbsp - Mustard oil; Sugar for coloring; Salt to taste; 1 tbsp - Sambhar powder (Yes that’s the secret or key ingredient); Curry leaves; 1 - Green chili roughly broken to 2 to 3 pieces

ABOUT Station Wali Alu Ki Tari Wali Sabji RECIPE

There will not be a single person out here who cannot identify with the sweet memory of railway journeys and the famous potato vegetable one used to get at the stations. This is a recreation of that taste of nostalgia.

Ingredients Serving: 6

Potato - 7 to 8, boiled, peeled and cut very roughly. You can even use your hands to break it.
2 or 3 - Onions, chopped very very finely
2 or 3 - Potato, chopped finely
1 tsp - Ginger and garlic, chopped
½ tsp each - Mustard seeds, Cumin seeds, Fennel seeds, Carom seeds and Fenugreek seeds
3 tbsp - Mustard oil
Sugar for coloring
Salt to taste
1 tbsp - Sambhar powder (Yes that’s the secret or key ingredient)
Curry leaves
1 - Green chili roughly broken to 2 to 3 pieces

Instructions

Heat oil in a cast iron Pan for best taste. Add all the whole spices, broken green chilies and curry leaves. Let the seeds crackle for some time.
Add Ginger and Garlic and cook on low flame till it turns brown. Add Onion and cook on slow flame till it turns brown as well.
Now add tomatoes and cover and cook for at least 15 minutes on low flame. Open the lid and when you see oil oozing out, add the potato pieces and sambhar powder.
Add salt to taste. Add very little water about 1 cup and cover and cook till potato is nicely cooked. If needed, add a tea spoon of mango pickle and feel the difference in taste.
Serve with crisp puris.

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