Potato bhaji
Potato bhaji well known as sukhi bhaji in Goa.
Ingredients:
Patatoes : 3
Oil : 2 tbls
Mustard : 1 tsp
Cumin : 1 tsp
Carom seed (ajwain) : 1/4 tsp
Curry leaves : 2 leaves
Garlic : 6 cloves
Ginger : 1 inch
Green chili : 2
Onion : 1
Turmeric : 1/2 tsp
Water : 1 & 1/2 cup
Fresh coriander : handful
Salt : to taste
Sugar/ stevia: to taste
Procedure:
Peel potatoes, finely chop them and put them in water.
For the tempering heat oil, add mustard, cumin, ajwain and curry leaves and fry till the leaves turn crisp.
Add chopped onion and sauté till they become light brown in colour. Then add one chopped green chilies, minced ginger and garlic (or add 2 tsp ginger garlic paste), turmeric powder, mix well and stir for a few seconds.
Add in chopped potatoes and do not mix or else they will stick to the bottom. Add water just upto the level of potatoes, cover and cook till soft or pressure cook until four whistles.
Finally add chopped fresh coriander, one green chili, salt and sweetener to taste. You can add some more water if you like a runny gravy.
Serve with bread, puri, jeera buns or chapati.
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