I make many variations of Potato bhaji (Vegetable) and yes all are my favorite. I call this one as yellow potato bhaji, simply because I add turmeric. One I make is of Kali mirch and the other one is potato slice.
To this one, I add onion (For without onion see below) and curry leaves, and it gives a nice khata mitha taste to the bhaji. This goes well with roti and I use the same for masala for dosa. Earlier I use to not able to make this bhaji properly. I always loved my sister’s version of this one. I still remember I have made a horrible bhaji with this after my marriage :-). I feel that was just because of the fear that I had that I cannot make this one, don’t know why. But I did over come it and one can see that in the picture below. So here goes the recipe:
- 3-4 medium sized boiled potato
- 7-8 Curry leaves (Kadi patta)
- 1 onion cut lengthwise (optional)
- 1 garlic clove finely chopped (optional)
- 2 green chilies finely chopped (as per taste)
- 1/2 teaspoon red chili powder (as per taste)
- 1/2 teaspoon garam masala powder
- 1 teaspoon mustard seeds (Rai)
- 1/2 teaspoon turmeric powder (Haldi)
- Salt to taste
- 1/4 cup finely chopped corainder
- 1 teaspoon urad dal (optional – if one wants to add, it adds to the crunch)
- 2 tablespoon oil
- Cut the potatoes into quarters (1/8th).
- In a kadai or a pan, add oil. Once hot add mustard seeds. Once the seeds crackle add curry leaves.
- If adding urad dal add now and let it turn light brown.
- Now add the onion, and garlic. Saute until translucent. Be careful, we do not want the onion to burn. (If no onion and garlic, simply skip this step)
- Now add the green chilies. Saute for 10-20 seconds.
- Add turmeric powder and then the potatoes.
- Mix it lightly. Now add red chili powder, garam masala powder and salt. Give it a nice mix.
- Now I like my potato to be soft and mushy so, I do mash them lightly, while cooking. It’s up to your preference.
- Let it cook for 10 minutes turning in between.
- Garnish with corainder.
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