Batata (Aloo) Bhaji in Marathi
Serves: 2 1/2 cups (2 to 3 persons)
Ingredients:
3 medium Potatoes
For Tempering:
2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder,
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing
Method:
1) Boil and peel potatoes, make small cubes (2 cm).
2) Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
3) Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
4) Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.
Note:
1) Adjust amount of chilies according to your taste
2) Some people like little mashed up potatoes in this sabzi. In that case, before covering pan in step 4, mash potato cubes a little and stir nicely. Then cover and cook for 5 minutes over medium heat.
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Hi vaidehi,
Potatoes are an all time fav. at my home :) love this aloo bhaji with almost anything. Nice snap.
My first time here. You are doing a great job girl! keep it up! very interesting blog.
Cheers!
this looks yummy!!!! i will try today:)
Shonaa
same here............ its looking damn good ill try it 2day
Thanks :)
i tried this recipe.. its so simple but taste sooo good..:) thanks for sharing
I am tring this recipe today...looks so good
add raw or cooked urad dhal? as far as i can tell, urad needs a lot of cooking and simmering... correct me if i am wrong
Hello,
you need to add only 1/2 teaspoon urad dal in hot oil till color changes to reddish brown. When urad dal gets fried in oil, it becomes crunchy. When you eat potato sabzi, you will get little crunch in between because of urad dal.
If urad dal is properly fried, it won't taste raw.