Batate Usli / Potato Bhaji (3) ...... goes well with Dosa /Poori .......
Wash and scrub off all the muddy parts from 7-8 medium sized potatoes cleanly. Put the potatoes in a pressure cooker. Add water enough for the potatoes to be covered up almost ¾ th level. Pressure cook on high for 2 whistles, lower the heat to medium and further let cook to 3 whistles.
Remove from heat and allow to cool completely. When the pressure drops, open the lid, drain off the hot water and add plenty of cold water till the potatoes cool down. When you are able to handle the heat of the potatoes, genty remove / peel off the outer skin of the potato.
Put the peeled potatoes in a large stainless steel bowl and mash the potatoes roughly with a masher. Add salt to taste and mix well.
Heat 2 tblsp of oil in a small pan, when hot lower the heat add 1 tsp of urad dal, when the colour changes a bit add 1 tsp of jeera, 1 tsp of rai (sasam), 4-5 chopped green chillies (plus or minus depending upon individual choice), 1 large tsp of hing powder, 8-10 curry leaves and fry well. Pour over the mashed potatoes. Add ½ cup of finely chopped coriander leaves, juice of freshly squeezed one lemon. And mix well.
Batate Usli as we call this dish is served mostly with Poori and Masala Dosa. But it goes well with chapaties too. Serve it fresh with puffed up poori and enjoy the usli. This one is a hit with children who love potatoes very much.