Monday, February 25, 2008

Batatyachi Suki Bhaji


Few years back, my grandparents-in-law came to visit us. It's amazing, when grandparents-in-law come, the "in-law" suffix just gets dropped so quickly. They instantly become & always remain just grandparents.

Anyway, so we carried lots of homemade food during our mandatory one day trips to the neighboring places. After all, where else we could have found puri-bhaji -Shrikhand or thepla with chunda or stuffed paratha with pickle & hot masala ni chai (taken in a thermas flask)? I am sharing one of our picnic menus.


Batatyachi Suki Bhaji
Ingredients
3-4 medium potatoes, boiled, peeled, diced
salt to taste
sugar to taste - appro 1/2 tsp

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp ginger, peeled & grated
2 sprigs curry leaves
2-3 green chilies, chopped


Garnish
2 tbsp chopped cilantro/coriander leaves
1 tbsp coconut (optional)
lemon wedges to serve

Method
1. Heat oil in a kadai or a wok.
2. Add all the ingredients for tempering one after the other.
3. As mustard seeds start spluttering, add diced potatoes.
4. Add salt & sugar.
5. Stir fry so the tempering coats the potatoes evenly.
6. Let it cook on a slow flame for about 7 minutes.
7. Garnish with cilantro & coconut, if using.
8. Serve with puri & lemon wedges.

Note -
1. You can even mash the potatoes instead of dicing them.
2. If your taste buds crave for fiery hot bhaji, add ground green chilies, instead of chopped green chilies. If you prefer very mild bhaji, slit the green chilies, instead of chopping.

This Puri & bhaji combo is my contribution to "Travel Food Festival" at Simple Indian Food.This post is also my contribution to Sia's "Ode to Potatoes".
This post is also my contribution to DK's "Potato Fe(a)st".

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