When it comes to cooking Nepali aloo dum there is no right or wrong way. Since there are many ways to do so and different people make it in various styles in their households, especially in street food stalls in Darjeeling and around the hills. Some make a dry aloo dum, some with plenty of gravy and some make it extra spicy- it all depends on one's taste. Aloo dum was the first thing I ever learned to cook and it is still one of my most favourite food item for any day and occasion. We always eat it along with plain bhujiya or murray (puffed rice) but our favorite pairing is aloo with 'mimi' which is a sort of bhujiya which we get in the hills, similar to Wai Wai ( the instant noodles) in taste. The street vendors sell it with mimi or crispy fried gold finger chips, however it can be eaten with chips or just as it is.
Had been missing the piro alu! Thank you so much for the recipe ♥️
Looks so spicy and yummy
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