Batate Usli / Mashed Potato Bhaji (2) ...........
Wash and peel off 7-8 medium sized potatoes. Put the potatoes in a pressure cooker. Add water enough for the potatoes to be covered up almost 1/4 th level. Pressure cook on high for 2 whistles. Remove from heat and allow to cool completely. When the pressure drops, open the lid, drain off the excess water and keep aside ready.
Heat 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat add a handful of cashew nuts and fry till golden colour. Now in the same pan 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 1/2 cup of freshly grated coconut. Fry well for about 5 minutes on low heat.
Add the cooked chopped potatoes into the kadai, salt to taste, 1/2 cup of finely chopped coriander leaves and mix well. Cover and cook on its own steam for 4-5 minutes.
Keep stirring to avoid the potatoes getting burnt. Remove from fire add juice of freshly squeezed one lemon. And mix well till well blended and a bit mushy and mashed.
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.