This Sabji tastes great with roti/chapati or use it as filling for your sandwiches or even as the masala for you dosa. And if that’s not all, when I have some left from my dinner the previous night (which is usually rare) I use it to make Aloo paratha’s, they taste amazing. Try it.
3 medium sized potatoes – peeled, boiled & cut into cubes
1 medium sized onion cut in julienne
1/2 capsicum cut in cubes (optional)
3-4 small green chilies (as per taste)
1/2 tsp Rai (black mustard seeds)
1/4 tsp Methi dana (Fenugreek seeds)
1 tsp of coriander powder
1 tsp cumin seeds
1 tbsp garlic paste
1/2 tsp turmeric powder
Few curry leaves
pinch of hing
1-2 tbsp lemon juice
1-2 tbsp oil
1/4 tsp sugar
salt to taste
coriander for garnishing
- Heat oil in a pan & once hot add the rai & methi dana. Once they splutters add cumin seeds, curry leaves & green chilies. Mix & immediately add the onions. Saute.
- Once onions are translucent, add hing, garlic & saute for 2 mins or till raw garlic smell disappears.
- Then add turmeric, coriander powder & capsicum, cook till capsicum is partially done.
- Now add the potatoes followed by salt & sugar. Mix well so that all the potato pieces get well coated with the masala. Cover & cook for 5 mins.
- Finally add lemon juice & sprinkle coriander leaves, mix & again cook fo 2 mins.
That’s it our Batatyachi Bhaji is ready. Garnish with some more coriander leaves & serve it hot with Chapati/Roti or any Indian bread of your choice.