**Dumurer Dalna** is a traditional Bengali dish made with dumur (raw fig) and potatoes in a spiced gravy. Here's the recipe for making Dumurer Dalna:
### Ingredients:
- **Dumur (raw figs)** – 8-10 pieces
- **Potatoes** – 2 medium, cut into cubes
- **Tomato** – 1 medium, finely chopped
- **Ginger paste** – 1 teaspoon
- **Cumin seeds** – 1 teaspoon
- **Bay leaf** – 1
- **Turmeric powder** – 1/2 teaspoon
- **Cumin powder** – 1 teaspoon
- **Coriander powder** – 1 teaspoon
- **Red chili powder** – 1/2 teaspoon (adjust to taste)
- **Garam masala powder** – 1/2 teaspoon
- **Sugar** – 1/2 teaspoon (optional)
- **Salt** – to taste
- **Mustard oil** – 3 tablespoons (or any cooking oil)
- **Water** – as required for gravy
### Instructions:
#### Preparing the Dumur:
1. Wash the dumur (raw figs) thoroughly and peel off their skins.
2. Cut each dumur into halves or quarters, depending on their size.
3. Boil the dumur pieces in salted water for about 10-15 minutes until they become soft. Drain and keep them aside.
#### Cooking the Dalna:
1. Heat mustard oil in a pan until it smokes, then lower the heat.
2. Fry the potato cubes lightly until golden brown. Remove and set aside.
3. In the same oil, add cumin seeds and a bay leaf. Let them splutter.
4. Add the ginger paste and sauté for a minute.
5. Add the chopped tomatoes and cook until they become soft and oil separates.
6. Add turmeric, cumin powder, coriander powder, and red chili powder. Stir well and cook the spices for 2-3 minutes.
7. Add the boiled dumur and fried potato cubes to the pan. Mix them well with the spices.
8. Add water according to how thick you want the gravy to be. Stir and bring it to a boil.
9. Lower the heat and let it simmer for 10-12 minutes, allowing the vegetables to absorb the flavors and the gravy to thicken.
10. Finally, sprinkle garam masala powder and sugar (if using) and give it a final stir.
11. Adjust salt to taste and turn off the heat.
#### Serving:
Serve Dumurer Dalna hot with steamed rice or chapati. Enjoy!
No comments:
Post a Comment