I have had people tell me that social media friendship is fake and what matters is the friends we make in real life. Might be true for many but I feel finally it ends to the vibe you feel with each individual. Some people talk with so much sweetness that it might seem unreal in the beginning but when you get to know the person, you understand that they are really good natured. (my experience and I have been lucky that way to get to know many nice people. ❤️)
In real life, I talk with everyone (being the chatterbox that I am 😁) and have many friends but if I have to choose my close buddies, they are only two (my college besties ❤️❤️). Apart from that, through social media, I have many friends and some people offer so much love, encouragement and support that I have to call them my angels rather than friends. I sometimes wonder if I really deserve this love and it overwhelms me (not used to hearing praises and having had some self worth issues as a child). But these people keep me going, by motivating me with their kind words. So social media friendship can be anything but fake and gives you a chance to know genuine people too. ❤️
One among them is Ashwini Kulkarni whom I got to know through a food group. She had first tried my Masoor dal dosa and messaged me saying how much her daughter loved it. After that, she messages me whenever she makes the dosa and also sends many healthy recipes for me to try (that has been very helpful for me 🙏).
This Aloo Bhartha is also her recipe which she learnt from Binita Mangaraj but added corn to it making it Aloo Corn Bhartha. I loved the recipe so much that I tried it instantly with soft Milk chapatis (that I recently learnt from Mukherjee Mala). It came out to be such a great combination that we all loved it a lot.
This is one recipe combination that I will be making regularly from on. Huge thanks to Ashwini, Binita and Mukherjee Mala for their recipes. Hope you all try and love it too. Happy and healthy cooking! ❤️
4 medium sized Potatoes
1/4 Cup Sweetcorn
1 medium sized Onion
1 medium sized Tomato
2 to 3 Green chillies
1 tsp Red chilli powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1/4 tsp Turmeric powder
Salt to taste
1 Tbsp Oil
1 tsp Cumin seeds
3 Tbsp Coriander leaves, finely chopped
Step by step recipe:
1. Pressure cook the potatoes till soft. Allow to cool. Then peel and grate using grater. You can alternatively mash it.
2. In a pan, heat oil and add cumin seeds. When it changes colour, add green chillies and onions. Fry till onions turn translucent.
3. Now add tomatoes and fry till it cooks and turns very soft. Now add Turmeric powder, coriander powder, red chilli powder and Garam masala powder. Fry for few seconds.
4. Now add the grated potatoes, sweetcorn and salt. Mix well. Add little water and cook for 5 mins on medium flame till sweet corn turns soft. Also add coriander leaves and mix well.
5. Serve hot with rice meals or chapatis/rotis.
* I served this with Milk Chapatis. For milk chapatis, just add wheat flour and salt in a bowl. Also add milk and water. Knead to a soft dough and make chapatis as usual. I add about 1/2 Cup milk to 2 Cups flour and add rest water while kneading. Gives really soft chapatis.
* You can mash the potatoes instead of grating but grating gives a good texture to the curry.
* You can make the curry as thick or thin as you like.
* Sweetcorn can be skipped but it gives a good bite to the bharta.
* I used frozen sweet corn which cooks quickly. If your sweet corn variety takes time to cook, boil it separately and add.