Batatyachi Bhaji
Potatoes! potatoes! Aren’t these a hot favourite among vegetables. The only vegetable which can be paired with any other vegetable. Make a simple cauliflower potato sabzi or with chow-chow or potato bread or potata focaccia, it surely tastes delicious. Moreover it tastes absolutely yummyon its own either in the form of alu-jeera, or a simple potato gravy or baby potatoes roast or the poori-bhaji. Also try the hasselback potatoes from the blog.
It’s my favourite go-to vegetable when my refrigerator’s vegetable tray is empty or I am hard pressed for time. And if you have some boiled potatoes handy in your refrigerator, it’s a boon to homemakers. Use it to make cut or stuff it to make alu-parathas. After living in Mumbai for the first 25 years of my life, my food choices are deeply influenced by the Maharashtrian cuisine. I love any form of Marathi dish and the below recipe is a typical Maharashtrian style of potato sabzi. It tastes fantastic with puri and shrikhand. The recipe uses very few ingredients and you can dish it out in a jiffy. Tastes good even with a plate of steaming hot rice and a simple dal tadka.
Ingredients:
- Boiled potatoes 4-5
- Salt to taste
- Onion 1
- Green chilies 4-5
- Garlic 2-3 cloves (optional)
- Ginger 1 inch piece
- Turmeric powder 1/2 tsp
- Mustard seeds 1/2 tsp
- Udad dal 1 tsp
- Curry leaves 2 sprigs
- Coriander 3-4 sprigs
- Lemon juice 1 tsp (optional)
- Asafoetida a pinch
- Refined oil 2-3 tbsp
Method:
- Boil potatoes and allow them to cool. Peel the skin and cut into pieces.
- Chop the onion, green chilies, ginger and garlic finely.
- Heat oil in an iron kadhai. Add mustard seeds. When they splutter, add udad dal and curry leaves.
- Now add the finely chopped onion, ginger, garlic and green chilies.
- Saute well. Now add the chopped potato pieces and mix well.
- Add salt, turmeric powder and asafoetida and mix well.
- Cook for 3-4 minutes. Finally garnish it with finely chopped coriander leaves and add a spoon of lemon juice if desired.
- Serve it hot with phulkas or pooris.
