Welcome to Gyaan Ka Saagar's Bhakti Bhojan. Join Indra Laloo as she teaches the art of making traditional Hindu food items normally used for puja(s) and prayer services around the world. Although there are various methods in making these items, we will focus on the cooking style from Trinidad and Guyana.
In these segments we explore some of the local delicacies of Trinidad as we bring some of its traditional vegetarian dishes.
Curry Channa and Aloo
In this episode of Bhakti Bhojan, we are taught how to make Curry Channa and Aloo by Indra Laloo assisted by Devi Misir.
1 lb. channa (soaked overnight)
2 tbsp. cooking oil
½ cup onions chopped
6 garlic cloves
2 chide blades
4 cilantro leaves
2 tbsp. curry powder
2 tsp salt
- Pepper to taste
½ lb. potatoes (peeled and cut)
3 cups water
1 tsp. thyme
1 tbsp. curry
Step 1: Boil soaked channa until tender, then drain.
Step 2: Heat oil in a heavy pot; add onions and garlic, sauté for a few minutes.
Step 3: Mix curry powder with ¼ cup water, add to oil.
Step 4: Add potato and stir, add chive and cilantro.
Step 5: Add hot water, salt and pepper, cover and cook until potato is cooked.
Step 6: Add channa and stir well.
Step 7: Cook until water is reduced and mixture is tender and thick.
Step 8: Taste for salt and pepper.
Step 9: Enjoy with Love!