A humble Maharashtrian take on Stir Fry Potato which is as versatile in the Maharashtrian cuisine as the Potato itself.
A perfect side dish in a Maharashtrian Thali that goes well with Chapati/Pooris, Varan and steamed rice and that there I narrated my idea of comfort food . In fact, many Maharashtrians would concur with me that this is their idea of comfort food too.
Often in my endeavor to obtain, experiment, trial and retrials and post new recipes every week on my Channel and blog, I have pursued many regional cuisines of Indian foodscape. Every time I hit that Publish button I feel content and satisfied not only on having shared a tried and tested recipe with my viewers but more so for having presented a glimpse of our own regional cuisines to a global audience out there. In this journey, as it often happens in my pursuit of that next best recipe, the obvious ones get ignored. Batatyachi Bhaji is indeed such a common recipe at a Maharashtrian household that being a Maharashtrian I did not pay much heed to it until recently when Pranay asked me why isn’t this Bhaji still on our channel. It struck me then how did this Batata Bhaji escape me. Well here I am doing the course correction.
As stated earlier Batata Bhaji is a versatile Potato preparation that can not only find its place in a modest comfort meal served in a Maharashtrian household but would also make its mark in an elaborate Maharashtrian buffet served on weddings. While it can be served as a side dish to Chapati/Phulka or steamed rice, I often like to pair it up with Pooris. Steaming hot Pooris served with Batatyachi Bhaji and to finish off a bowl of Shrikhand -is a perfect recipe for Sunday afternoon meal that must be followed with a long nap.
- 8 Boiled Potatoes (700 gms)
- 2 Large=200gms Onions-sliced
- 5-6 Curry Leaves-finely chopped
- 1-inch Ginger root-finely chopped
- 4 Green Chilies-chopped
- 5-6 Cloves of Garlic-finely chopped
- ¼th Cup fresh Coriander leaves-finely chopped
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dal
- ¼ tsp Fenugreek Seeds
- ¼ tsp Asafoetida Powder
- 1 tsp Turmeric Powder
- ½ tsp Sugar
- 1 Lemon Juice
- Cooking Oil
- We have pressure cooked Potatoes with enough Salt. Adding Salt while boiling ensures that Potatoes don't get cracked. Now we will cut boiled potatoes. Cut into medium sized cubes. Potatoes should not crumble or break while stir frying so we will cut it into medium sized cubes.
- Potatoes are cut and ready. Let's now put the pan on heat. In a large Pan, heat 3 tbsp Cooking Oil. Allow Oil to become hot for a perfect Tadka. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Fenugreek Seeds, Urad Dal, chopped Curry leaves and chopped Garlic. Let the garlic become brown in color
- When Garlic becomes brown in color, add chopped Ginger and fry to remove its raw smell. Now add chopped Green Chilies. Now add sliced Onions and fry on medium heat until it becomes light brown in color.
- After 3-4 mins, Onions become soft and changes its color. We will cook for few more mins. After 7 mins, Onions become slightly brown in color.
- Now add Turmeric Powder, and cook to remove its raw flavor. After a minute, add chopped Coriander leaves. Now add chopped Potatoes and mix Potatoes with the masala on medium heat.
- Add Salt to taste and mix well. Cover and cook on reduced heat for 2 mins.
- The aroma from the pan has filled my kitchen. Add Sugar to balance the flavors. Mix well. Finally add lemon juice. Lemon juice provides a tanginess to Batatyachi Bhaji.
- Add some chopped coriander leaves and remove the pan from heat
Click to watch recipe video