Luchi goes great with any potato curry. Following is one such combination. Aloo Bhaja is stir-fried potato. Simei is vermicelli. It can be prepared as a sweet dish to serve as a good partner in taste to the spicy potato fry.
Aloo Bhaja aka Potato fry (makes 4 servings)
Mustard oil - 1 tbsp
Canola oil - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Dry red chilli - 4 whole
Dry bay leaf - 2
Medium onion - 1/2, chopped into thin slices
Medium potato - 4, chopped into long thin slices
Turmeric powder - 1.5 tsp
Garam masala - 1/2 tsp
Coriander (Dhaniya) powder - 1/4 tsp
Sugar - a pinch
Salt - as per taste
Heat oil. You can prepare this fully with mustard oil. In order to dilute the mustard oil taste, I mix canola oil as well.
Add mustard seeds, cumin seeds, dry red chilli and dry bay leaf. After the mustard seed crackles, add a pinch of sugar and the copped onions.
When the onion appears cooked, add the chopped potatoes with turmeric powder and salt.
First cook on High till the sizzling sound almost stops. Add garam masala and coriander powder. Next cook covered on Medium-Low heat for approximately 15 mins. Keep checking frequently to prevent the potatoes from burning. When you can break a potato slice comfortably using the spatula, it is cooked. After that, if you want the potatoe fry to be crisp, cook on high heat for about 2-3 mins. Serve hot.
Simei (makes 4 servings)
Canola oil - 1\2 tsp
Simei\Vermicelli - 1 cup
Cashewnuts - a handful dry-roasted
Fat-free milk - 3 cups
Cardamom powder - 1 tsp
Sugar - 6 tbsp
Salt - a pinch
Heat canola oil. Roast the vermicelli in the oil till it is translucent and slightly brown. Keep it aside
In the same container, add milk and sugar. Bring it to a boil. Add the cardamom powder followed by the roasted vermicelli and the roasted cashewnuts.