Batata Bhaji Recipe (Maharashtrian Style Aloo Ki Sabzi)
Batata bhaji is a very simple preparation made with boiled potatoes. This is a quick, easy and an all time favorite recipe that is typically prepared as part of an elaborate meal on many festive occasions. Onion and garlic are sometimes avoided in meals during some Indian religious ceremonies. And as this potato bhaji has neither onion nor garlic, it is a common preparation on many such occasions.
- Potatoes - 4 medium sized
- Ginger paste - 1/2 tsp
- Green chili paste - 1/2 tsp
- Oil - 1 & 1/2 tbsp
- Mustard seeds - 1/2 tsp
- Asafoetida (Hing) - a pinch
- Turmeric Powder - 1/4 tsp
- Curry leaves - 4-5
- Salt - To taste
- Sugar - 1/2 tsp
- Coconut - Fresh grated for garnishing
- Cilantro/Coriander leaves - Finely chopped for garnishing
- Boil 4 medium sized potatoes and peel them. Let them cool completely. Now chop them into 1" big cubes and keep aside. If you cut them when hot or warm, potatoes tend to break into fine pieces. So remember to cool them enough so that after cutting the cubes stay intact.
- Heat 1 & 1/2 tbsp oil in a pan and add 1/2 tsp mustard seeds. After they crackle, add a pinch of asafoetida (hing), 1/4 tsp turmeric powder and 4-5 curry leaves.
- Add 1/2 tsp ginger paste and 1/2 tsp green chili paste. Stir fry for a few seconds till the ginger turns little brownish.
- Reduce the heat to low and add all the cut potatoes and toss gently to mix.
- Add 1/2 tsp sugar, and salt to taste. Toss again to mix. Keep on low heat for 2 minutes till the salt and sugar are completely absorbed. Then turn off the gas.
- Garnish with fresh grated coconut and finely chopped coriander leaves.
- Serve with puri or roti/chapati.