Whether it is Ganesh Chaturthi, lunch on the weekend, or a nostalgic craving for home-style flavors, this Batatyachi Bhaji (potato sabzi) brings warmth and tradition to your plate. With a gentle kick of golden turmeric, aromatic curry leaves and green chillies, this dry sabzi is the mains in the Maharashtrian homes and now, a star on your festival blog!
Ingredients:
- 2 tablespoons peanut oil
- 1 tsp mustard seeds
- 1 tsp cumin
- Hing
- 10-12 curry leaves
- 2 green chilies
- 1 tsp grated ginger
- 3 medium potatoes, boiled
- 1/2 tsp turmeric powder
- Salt to taste
- 1/2 tsp Sugar
- 1 tsp lemon juice
- 2 tablespoons chopped fresh coriander
Instructions:
- Take a kadhai, heat oil in it. In the hot oil, add mustard seeds, jeera, hing and curry leaves .
- Now, add onion, ginger and green chillies. Fry until the onion is golden.
- After that, sprinkle turmeric, salt and sugar. Mix well.
- Add boiled potato cubes. Stir them evenly with spices to coat. Cook on medium heat for 5-7 minutes.
- At the last, to finish add some lemon juice and fresh coriander leaves. Close the heat and serve hot.
Serving Instructions:
- Pair with puri, chapati or pav.
- Add it in Dosa , Sandwich.
- For the festive Thalis, serve this bhaji with Srikhand, Kakdi Koshimbir and Modak.
Pro Tip:
- Use brass or copper plate with banana leaf lining. Decorate with lemon wedge and fresh coriander sprinkle.
