Boraalu (Kath aloo, Yam) is a
loved delicacy in parts of East Bengal. As a tradition the cuisine is an
essential part of Bhogali bihu festival of Assam. It is used in various styles
in cuisine. It is also added to fish curries, daals (lentils) , and also eaten
mashed and fried. Mexican coriander is not known outside NE India is a lovely
substitute for Coriander leaves, as the name suggests it originated in Mexico,
but is largely used in Vietnamese cuisine and is know as Ngo Gai.
Makes/Serves: 5 to 6 Servings
Ingredients:
· 2lbYam (Kath aloo or ‘Tree Potato’ in Assamese, Boraalu
‘Big Potato’ in Sylheti)
· small piece of Tamarind
· Handful Dried Shrimp (add if you like it)
· 1tbsp Chopped Garlic
· 2 to 3 Chopped Green Chili
· 1 Small Chopped Onion
· 1tsp Turmeric Powder
· 1/2 tsp Red Chili Powder
· 1tsp Cumin Powder
· 1tsp Coriander Power
· 1/2 Aamchur Powder
· Salt to taste
· 2 to 3 tbsp oil
· Mexican Coriander( Mon Dhania in Assamese, Naga Dhula in
Sylheti)
Method:
· Peel the Boraalu and cut into cube
· Boil the boraalu with added Salt and Tamarind for 10-15
mins
· Stain the Boraalu and keep aside
· Heat oil in a pan, add chopped garlic and green chili
and stir fry for couple of mins
· Add chopped onions any fry until onion looses all its
water
· Add boiled Boraalu and stir-fry with added salt to taste
· Add turmeric, red chili, cumin and coriander powder and add
Aamchur powder
· Stir fry for 15 mins then add a cup of water and simmer
in medium heat for 10 more minutes
· Check if the Boraalu is tender, then add dried shrimp
and Naga Dhula leaves and simmer in low heat for additional 5
minutes
· Serve with hot
Rice
Recipe Credit: From my mother-in-laws Rasoi
Cook Tip: Some parts of Yam/Boraalu may be bit hard and after
boiling check if a few pieces are hard, throw them away.
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