Batata/Aloo Sukhi Bhaji (Potato Dry Curry) & Awards !

Boiled and cubed potatoes sauted with light spices!

     

This is one of most versatile, easy, simple and widely prepared bhaji/subji in India, from North to South & East to West. There could be slight variations with seasoning or tempering. We had to have chapati if it was a potato bhaji, we used to call this pivli bhaji literally meaning yellow vegetable. Growing up, I always used to see mom preparing chapati or bhakri based on what goes as the spice seasoning for the vegetables not just potatoes but other veggies too. If green chillies are used for spice, then she made chapati, if red chilli powder is used, then she made bhakri. And now even I prefer it the same way. Apart from chapati, this subji goes well with puris, dosas, ghave, appam.  

     We always had this on all the festive occasions(minus onions), for picnics, when we had guests and relatives...kinda universal ..had to have it on each and every occasion. I too made this, when we had some friends come over at our home, so you might find little larger quantities of ingredients. So do prepare it with lesser amounts.

Ingredients:

6 potatoes (were about 2 lb/ 900 gms), boiled, peeled, cubed

2 onions, sliced

1 tsp green chillies, minced

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp ginger, minced

1/4 cup oil *

1/8 tsp turmeric
strand of curry leaves

salt to taste

Preparation Method:

1. Boil the potatoes in enough water. Once cooked, cool them, then peel the skin and dice into bite size cubes and keep aside.

2. Heat oil in a vessel or large pan. Add mustard seeds, as they splutter, add the cumin seeds, curry leaves, green chillies and onions and saute till the onions are about to turn brown.(do not brown)

3. Add salt and turmeric and mix. Immediately add the diced potatoes and mix properly so that all the seasoning and potatoes are well mixed. Stir until potatoes are all turned yellow with coating.

4. Sprinkle little water(2 tbsp) and close the lid and let it cook on low flame for few minutes so that the seasoning goes in well within the potatoes.

5. Garnish with cilantro/coriander, fresh grated coconut and serve with chapati/dosa/puri.

Preparation Time: 20 mins

Serves: 4 - 8

Note:

For tempering, in addition to the above ingredients, one could also add urad dal (split black gram) and/or chana dal(yellow split peas) and/or few methi (fenugreek) seeds

* I've used comparatively more oil in the recipe due to our friends preference. Use less amounts if you prefer.


This is my entry to Think Spice-Think Turmeric guest hosted by Sudeshna of Cook like a Bong, event by Sunita.Thank you Pavithra, Nivedita, Sanghi, Sadhana & Muskan for being newest followers on my blog. Also thanks to Sandhya for having passed an award to me. Thank You so much Sandhya for the appreciation.I am so delighted !!