Saturday, April 3, 2010

Batatyachi Partun Bhaji


I have been blogging fairly regularly for more than 2 years now. So I thought it's a good idea to revisit some old posts and update/enhance the recipes. That's when I came to know that I haven't blogged batatyachi partun bhaaji yet. I mean, seriously, this is the first bhaaji I ever ate in my life. Frankly, this is the only bhaaji I ate in my childhood.

My grandmother always made this bhaaji for me whenever I visited her. She used to peel the potatoes using the "viLi". She never used any vegetable peeler. and I used to get mesmerized just watching her peel those paper-thin peels. If I try to peel the potato on the "viLi", I pretty much land up wasting most of the potato. So I opt for the vegetable peeler. :-D

Batatyachi Partun Bhaaji
बटाट्याची परतून भाजी
Stir-fried potatoes
Ingredients
3 medium potatoes, peeled & chopped thinly, soak in water
1/2 tsp paprika or mild chili powder
1/2 tsp sugar
salt to taste

Tempering
2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1/4 tsp asafoetida

Garnish (optional)
1 tbsp fresh coconut, scraped

Suggested accompaniment
Varan - Bhaat

Method
1. Peel and cut the potatoes thinly. Soak them in water till ready to use.
2. Heat oil in an iron kadai or nonstick pan.
3. Add mustard seeds, turmeric powder, asafoetida.
4. As the seeds splutter, add drained potatoes. Make sure no water remains.
5. Add chili powder. Stir fry from time to time taking care not to let potatoes stick to the bottom of the pan.
6. Stir fry till potatoes are cooked and have some brownish spots.
7. Add salt and sugar.
8. Garnish with coconut if using.

Note -
1. Aaji and Mom always use lokhandi kadhai - iron wok for making this bhaaji. After cooking, transfer it to a serving bowl. I use nonstick pan/wok as I do not have iron kadai yet.

2. This bhaaji tastes the best if you use more oil. After cooking, I transfer this bhaaji on an absorbent paper to remove excess oil.

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