Batate Katla Upkari / Potato Bhaji

“Batate Katla Upkari (Potato Bhaji)” … A simple~delicious upkari / bhaji / stir fry that is served as side dish with other dishes … Tastes awesome along with any dishes … 

** This is a traditional simple potato upkari called katla upkari, Katla in Konkani means triangular cuts. It is also called bajjunu upkari meaning fried upkari, that is so coz. for this upkari oil is added on generously and water is only sprinkled a little bit, so that the potatoes get fried and cooked in oil itself. That is actually what gives it the taste, again the potatoes are slightly brown roasted to get the fried effect. In all a delicious and superb upkari loved by one and all in Konkani Saraswat Community. You can serve it anyway you wish, be it with Dalitoy and rice or with roti and tell you something this tastes awesome with poories too. It tastes also best when served with pejja / rice porridge, another awesome combination. When down with fever or lack of energy due to hectic schedules at times I prepare this bhaji and serve it with pejja along with pickle and trust me your taste buds will get the taste tickled and also a good sleep and rest will not be far off. Try it, it does taste great. 

** For the method of preparing “Batate Katla Upkari (Potato Bhaji)” … My Style …

** Peel of the skin of 4 large sized potatoes and cut the into half lengthwise and then again into two lengthwise ie. 4 cuts lengthwise then slice them horizontally into thin slices. Wash in plenty of water and soak them in plenty of water for 15 minutes. This enables the starch in the potatoes to get released and the upkari / bhaji remains crispier and does not turn much soggy. Drain off the excess water and once again wash in plenty of water and keep this ready aside.

** Heat 2-3 tablespoons of oil in a thick bottomed kadai, when hot add in 1 tsp of mustard seeds, when they start to splutter, lower the heat and add in 4-5 red chillies cut into pieces, ½ to 1 tsp of hing powder depending upon the strength of its aroma, pinch of of haldi / turmeric powder (Optional) and fry for a minute. Now add in a few curry leaves and fry for few seconds. Add in prepared and kept aside potatoes and mix well. Do not add in any water, if needed you can sprinkle some so that the potatoes do not get burnt. Cover with a lid and cook on low heat till half done. 

** Now add in salt to taste, mix well, sprinkle water if absolutely necessary, cover and cook till done. Just keep checking the upkari so that it does not overcook, usually water is avoided as the oil is enough to cook the veggies. When done remove from fire and serve hot with Dalitoy (Spiced Tuvar Dal) and sheetha (Rice) or pejja / rice porridge or roti. This upkari / baji should be served hot for utmost taste. Enjoy this simple upkari. This is a favorite upkari/sabji of Amchi’s. Children and elders both love this dish very much.

** Note : In many homes this upkari is cooked in Iron Kadai as it holds in even heat and the iron content gets induced in the curry, also it gets a good burnt cooked look. You can also add in prepared hing water to the bhaji instead of powderd hing if hing water is available at home.