Saturday, 9 February 2013

Batat Bhaji

Batat Bhaji

This recipe has been adapted from Ishtann- the food that pleases , a brilliant book written by Padma Mahle and has recipes from Goan Saraswat Cuisine . Batat Bhaji is a fine example of that cuisine .

1/2 Kg Potatoes.
4-5 Green Chilies ( Some chopped , some whole )
1 Teaspoon Urad Dal.
1 Teaspoon Gram Dal.
1/2 Teaspoon Haldi.
1/2 Teaspoon Mustard Seeds.
1/2 Teaspoon Zeera. Seeds.
2 Tablespoons Oil.
Curry Leaves.
4-5 Tablespoons Grated Coconut ( Adjust but don't let the coconut overpower ).
3-4 Tablespoons Chopped Coriander leaves.

Boil peel and cube potatoes , set aside .Heat oil , add hing , all the seeds, chilies and curry leaves , once done add the potatoes , haldi and salt . Stir fry to coat the potatoes well for about 2 minutes , then sprinkle water , mix and cook covered another 7-10 minutes .
Remove from heat , stir in half the dhania leaves and half the coconut , mix , leave covered . The coconut and dhania leaves will warm up and their flavors will spread through deliciously ( my spin ! )
When ready to serve sprinkle the rest od the dhania leaves and coconut on top . An absolutely delicious dish.

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