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Ruchira tells us about the antiquity and history of potatoes and its varied uses, in the weekly column, exclusively in Different Truths.
I am a non-vegetarian, by default, since I was born a Bengali. Nevertheless, I also include a good deal of vegetables in my daily diet, for health reasons. There is a lot you can do with vegetables; try all sorts of permutations and combinations. I have experimented a good deal on a personal plane. By far, my favourite veggie happens to be the ubiquitous potato. Yes, you have heard it right, potato, which is hailed by its nickname, Aloo/Batata – across the subcontinent.
Antecedents of Potato
Historians say that potato was domesticated first in the continent of South America – the area comprising modern-day Peru, Bolivia, and Chile –between 8000 and 5000 BC! In the centuries that followed, potato
During the era of Imperialism in Europe (1870-1914) the European mariners, not forgetting the merchants and traders carried the potato far and wide to various parts of the world where they established their colonies. The Portuguese introduced Batata (potato) to India in the early 17th century and cultivated it along the country’s west coast. British traders introduced potatoes in Bengal as a root crop. By the end of the 18th century, potato began to be commercially cultivated, across the hills of north India. It boils down to this, potato addicts like me ought to thank the conquistadors for exposing us to the wonders of potato!
Advantage Potato
I am sure most people will agree with me that potato comes in as a handy vegetable since it can withstand temperature fluctuations, does not require refrigeration and can be easily carried anywhere – as there are no chances of leakage or getting squashed. Potatoes are low in calories, enriched with vitamins C and B6, and minerals like potassium, manganese, and phosphorus. Moreover, vitamin C in potatoes acts as an antioxidant. Good reason for fitness freaks to grab some!
The fact that consumption of potato slakes one’s hunger for a considerable length of time is all the more reason for its popularity. Interestingly, the potato is the solitary vegetable, which blends well with all categories of food items: grains, fish, poultry mutton and even dairy products.
Potato Cuisine
For the number of dishes that use potatoes well, the sky is the limit! Among European (read Continental)
Potato: In Indian Kitchens
Excepting the diet-conscious or fitness freaks – they are concentrated mainly in urban areas. An average Indian’s day begins with consuming potatoes in one form or the other. Imagine what a robust Punjabi
In Bengal, you will see the impatient Babu Moshai tucking in luchi (white puri) and aaloor dum (dum aaloo) or aloo bhaja(potato fries). Alternatively, he may demand triangular parotha (paratha) with aaloo bhaja or aloo chenchki (stir fries). When we were young, children in our family relished the standard brunch – comprising hot plain rice drizzled with ghee, with a generous helping of crispy aloo bhajas – during weekends and vacations.
In fact, Bengali gastronomy employs potatoes on a large scale perhaps like no other region. The
The quintessential Bong loves a wide range of snacks: Aloo kabli (potato mixed with grams), jhaal muri (hot and spicy potpourri of puffed rice) Phuchka (panipuri), Telebhaja (pakoras, deep fried fritters) vegetable chops and cutlets, the last two being legacies of the British Raj.
Down South, the potato is amply used in Sambhar, innovative Dosas and the famous Aloo Bonda, a native of Andhra Pradesh.
It is pretty obvious that this quaint vegetable has found its way into our kitchens and indirectly into our hearts. And it is likely to stay put, for a long, long time.
©Ruchira Adhikari Ghosh
Photos from the Internet
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