Monday, January 20, 2014

Batata Bhaji (Potato bhaji)

Boiled potatoes are used to prepare side dishes in almost every culture. The potatoes are either mashed or cubed. This version is classic in its simplicity.

This bhaji is included in the thali because it goes with every other dish on the plate. It can be eaten with rice or poli (chapati).


The time needed to make this dish is in the boiling of the potatoes. The rest of it comes together very quickly. Serve it hot. You can heat leftovers and they taste almost as good too.

You will need
3 medium sized potatoes, boiled and cubed
1/2 cup cilantro, chopped
1 Serrano pepper, deseeded and minced
1/2 tsp. sugar
1 tsp. mustard seeds
1/4 tsp. asafoetida
1 tsp. turmeric powder
3 curry leaves
1 tbsp. olive oil
salt to taste

Heat oil in a pan and add the mustard seeds. When they sizzle add the asafoetida, curry leaves and turmeric powder. Let the curry leaves fry in the oil. Be careful and keep your face away from the pan. Add the pepper and the potatoes. Saute for a few minutes until potatoes are coated and turn yellow. Add sugar and salt to taste. Cover and let it cook until heated through. Add the cilantro, mix it well and turn off the heat.

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