Batatyachi Sukki Bhaaji i.e. Potato Dry Sabzi used to be commonly served as a main course vegetable during traditional Maharashtrian weddings or festivities. There are many ways of making this simple delicacy, but the method given here is more of traditional (except usage of ginger paste, lemon juice and use of Methi seeds in tempering). Onions or Garlic may be used in this vegetable, however, since this vegetable is made on festive occasions, usage of Onions and Garlic is not prescribed.
Serving: 2-3 people
Approx. Time: 20 minutes
Ingredients
4 medium Potatoes
1 tspn Sugar
1/2 tspn Turmeric Powder
Salt to taste
For Tempering:
4 tbspn Oil
7-8 Methi Seeds
1/4 tspn Asafoetida
Method
1 tspn Sugar
1/2 tspn Turmeric Powder
Salt to taste
For Tempering:
4 tbspn Oil
7-8 Methi Seeds
1/4 tspn Asafoetida
1/2 tspn Mustard Seeds
1/2 tspn Cumin Seeds
1/2 tspn Cumin Seeds
7-8 Curry leaves
4 chopped Green Chillies
Other Ingredients:
1 tspn Ginger Paste
1 tspn Lemon Juice
1 tspn Lemon Juice
For Garnishing:
2 tbspns Scrapped Coconut
2 tbspns chopped fresh Coriander leaves
Method
Pre-preparation:
Wash the Potatoes and add a pinch of Salt while boiling them. Addition of Salt to the water while boiling prevents the potatoes from breaking. Once cooked, peel the potatoes and chop them in small equal cubes.
To make Potato Bhaaji:
Heat the Oil in a non-stick Pan. Add Fenugreek seeds, Asafoetida, Mustard Seeds, Cumin Seeds. Once it starts crackling, add the Green Chilies, Curry leaves, Ginger Paste and Turmeric Powder . Saute it for few seconds and add the Potato Cubes into the tempering. Gently mix the Potatoes Cubes such that the tempering is evenly coated on the Cubes. Coat the tempering gently to avoid the Potato Cubes from breaking. Check the seasoning and add additional Salt and Sugar, if required. Now cover the Pan with lid and allow it to cook for 8-10 minutes on medium flame till it starts releasing steam.
Once done, turn off the flame. Finally, add chopped fresh Coriander leaves, freshly scrapped Coconut and lemon juice. Serve hot with Roti or Puri.
Notes
Wash the Potatoes and add a pinch of Salt while boiling them. Addition of Salt to the water while boiling prevents the potatoes from breaking. Once cooked, peel the potatoes and chop them in small equal cubes.
To make Potato Bhaaji:
Heat the Oil in a non-stick Pan. Add Fenugreek seeds, Asafoetida, Mustard Seeds, Cumin Seeds. Once it starts crackling, add the Green Chilies, Curry leaves, Ginger Paste and Turmeric Powder . Saute it for few seconds and add the Potato Cubes into the tempering. Gently mix the Potatoes Cubes such that the tempering is evenly coated on the Cubes. Coat the tempering gently to avoid the Potato Cubes from breaking. Check the seasoning and add additional Salt and Sugar, if required. Now cover the Pan with lid and allow it to cook for 8-10 minutes on medium flame till it starts releasing steam.
Once done, turn off the flame. Finally, add chopped fresh Coriander leaves, freshly scrapped Coconut and lemon juice. Serve hot with Roti or Puri.
Notes
1. Alternatively, you may make this Bhaaji by marinating the potatoes in Salt, Sugar, Asafoetida and Turmeric Powder. Apply Salt, Sugar, Asafoetida and Turmeric Powder to the boiled potato cubes and rest it for 10-15 minutes. Then follow the normal method given above for tempering.
2. Ensure that the lemon juice is added at the end, or else the Bhaaji will taste bitter.
3. The quantity of Oil required to make this Bhaaji is slightly more. But reducing the amount of Oil impacts the final taste of the vegetable.
4. If you want to use Onions, then add finely chopped Onions in the tempering before adding the potatoes and cook till it turns pink. Then, add the Potato Cubes and follow the method given above.
5. Apart from Onions as given in note 4 above, you may also add Chana Dal or Urad Dal in the tempering. In Marathi language, this is called as 'Vyanjan' (??????)
6. The green chillies may also be replaced with dry Red Chillies.
2. Ensure that the lemon juice is added at the end, or else the Bhaaji will taste bitter.
3. The quantity of Oil required to make this Bhaaji is slightly more. But reducing the amount of Oil impacts the final taste of the vegetable.
4. If you want to use Onions, then add finely chopped Onions in the tempering before adding the potatoes and cook till it turns pink. Then, add the Potato Cubes and follow the method given above.
5. Apart from Onions as given in note 4 above, you may also add Chana Dal or Urad Dal in the tempering. In Marathi language, this is called as 'Vyanjan' (??????)
6. The green chillies may also be replaced with dry Red Chillies.
Stepwise Pictures
