Potato Burta
A traditional Indian mashed potato dish with onions, green chilies, and lime juice, seasoned with mustard oil. A flavorful side dish or accompaniment.
Ingredients
- 1 medium White Panta onion, outer coats removed and sliced very fine (Moderate or middling sized; substitute with white or yellow onion if Panta onion unavailable)
- 2 whole Hot green chilies, sliced or cut up (Adjust quantity based on heat preference)
- 1 whole Fresh lime, juiced (Use only as much juice as is agreeable to taste)
- 8 medium to large Potatoes, well-boiled (8 to 10 potatoes; boil until tender)
- 0.5 teaspoon Salt (Adjust to taste)
- 1 teaspoon Good mustard oil (Use good quality mustard oil for authentic flavor)
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Instructions
- 1Remove the outer coats from the onion and slice it very fine. Slice or cut up the green chilies. Squeeze the juice from the fresh lime over the onion and chilies. Allow this mixture to soak while you prepare the potatoes.
- 2Boil 8 to 10 potatoes in salted water until they are well-cooked and tender throughout. Drain and allow to cool slightly until they can be handled.
- 3Place the boiled potatoes in a large bowl. Add the salt and mustard oil. Using a large silver or plated fork, begin to bruise (mash) the potatoes down. When they are about half bruised, proceed to the next step.
- 4Add the soaked onions and chilies to the half-mashed potatoes. Add only as much of the lime juice as is agreeable to your taste (not all of it necessarily). Mix all ingredients together with a light hand, continuing to mash until the potatoes are well and thoroughly mashed and mixed, but taking care that they do not cake together. The mixture should be light and fluffy.
- 5Serve the potato burta immediately as a side dish or accompaniment. It can be enjoyed warm or at room temperature.
