Friday

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 !!





20 comments:

Priya said...

Droolworthy potato curry...congrats on ur awards...

Cham said...

Congrats on ur awards and tasty curry!

Pari said...

The potato curry is a complete comfort food for all times.Congrats on ur awrds dear.

Suparna said...

hi,
This bhaji is such a versatile one that it goes well with all the dishes. For pujas n vraths the onionless version works the best :)
Your click looks gorgeous.
TC

Suparna said...

Opps...sorry :)
I forgot to congratulate u on ur awards :) wish u many more dear

Sushma Mallya said...

Nice one sharada..perfect bhaji for puri or dosa...looks lovely & delicious too...and congraz on ur awards dear..wish u get many many more

nivedita said...

Hi
Yes, it is universal and very friendly as it tastes good with everything.
Tempting photo.
Congrats on your award.

kitchen queen said...

Congrats on ur awards and the potato curry everybodys favourite looks delicious.

SE(Denufood) said...

hey all, thanks for wonderful comments..

A 2 Z Vegetarian Cuisine said...

Yummy potato curry...

Sangeetha Subhash said...

Congrats!!!Potato curry looks yummy and wish to have it with poori.

Rohini said...

Delicious potato curry!! And congrats on your awards! Wishing you many more such awards :)

Siddhi Shirsat said...

hey congrats for your awards...:))
I love potato bhaji with dosa or chapati... in goa we make dosas of par boiled rice, which are not as sour as normal udit dal dosas, and this potato bhaji goes well with them, i just love that combo...

Joanne said...

This potato curry sounds like it's so well-seasoned and spiced - perfect to warm my palate. I really like how you give us directions on which breads to make with which spices. I know so little about Indian cooking, it's great to have this guidance. Congrats on the awards!!

Spice said...

congrats for your awards & tasty subzi there

Sandhya Hariharan said...

Thanks for sharing this batata sabji...
Though simple, every person had got his style of adding spice.. That gives a lovely taste.

jeyashrisuresh said...

potato curry looks superb.Nice click too.

SE(Denufood) said...

hey thanks for stopping by.@ sandhya..you are absolutely right and thats what makes indian cuisine so varied..

Anonymous said...

very tempting yellow batata suki bhaji

Sachin Khona said...

Tried this yesterday with tomato instead of onions!! and used less olive oil too

Worked a treat!!

Thank you for sharing this...

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