From jane.willis@ntlworld.com Thu Oct 11 16:47:38 2001 Date: Thu, 11 Oct 2001 05:54:40 +0100 From: Jane Willis Newsgroups: uk.food+drink.indian Subject: A nicer Gurkha dish Right, forget about that last one, here is one of my all time favourite Gurkha dishes..... Aludam. My version of it was once printed in a magazine and I had several letters saying it was "wrong" - every one of them giving a different "right" one! I think versions of aludam are eaten all over the subcontinent and vary from region to region and even from household to household, but my friend Sita used to make the most delicious aludam ever (well, she probably still does but she lives in Kathmandu now and I live in Hampshire so I can't pop round to eat it at her pace any more) and this is her recipe. 1 lb cold boiled potatoes ½ tsp fenugreek seeds 1"x½" fresh ginger, grated 2 cloves garlic, crushed 2 small onions, finely chopped 2 tbs tomato puree 1 tsp turmeric ¼ tsp chilli powder salt to taste oil or ghee Dice the potatoes into ¾" cubes. Heat about 2 tbs oil or ghee, add fenugreek and onions and fry until onions are brown. Add ginger and garlic, stir well and cook for 2-3 mins, then add turmeric, tomato puree, chilli powder and salt. Mix well and stir in the potatoes. Cook gently until the potatoes are heated through. I haven't said how many it serves bacause it can be served as an accompaniment to a bigger meal, in which case 4 to 6, or a cocktail snack in which case about a dozen people, or it could be served to me in which case I would eat the whole lot! Jane