Potato ~ Capsicum Bhaji / Batato ~ Donne Mirsange Katla Upkari ............ A simple yet awesome upkari / bhaji seasoned with Mustard ~ Fenugreek ~ Hing ~ Curry Leaves ~ Red Chillies .......
A simple upkari / bhaji prepared with the awesome combination of potatoes and capsicums. This upkari / bhaji is similar to potato katla upkari which is prepared in most Amchi Konkani Saraswat’s home. I have posted the upkari with only potato before. The recipe remains the same with the exception of addition of capsicums also cut to large squares. The combination tastes great and goes well with Dalitoy and Sheetha. You can serve the same with pejja / rice porridge which is 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. Off course you can serve it with roti or carry it in tiffin box for lunch at office as being a dry item it will not give you any spillage issues.
Peel of the skin of 2 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 keep them ready aside. Wash 2 large sized capsicums, cut them into half, remove off the center seeds part and discard them then cut them again lengthwise into 3 slices each of halve, so you have 6 length cuts. Now cut them horizontally in pieces somewhat similar in size of the cut potato slices so that they look even. Wash in plenty of water and keep them ready aside.
Heat 2 tablespoons of oil in a thick bottomed kadai, when hot add in 1 tsp of mustard seeds along with a pinch of Methi (Fenugreek) seeds (Optional), when the mustard seeds start to splutter, lower the heat and add in 4-5 red chillies cut into pieces, 1 tsp of hing powder, ½ tsp of haldi / turmeric powder and fry for a minute. Now add in a few curry leaves and fry for few seconds. Add in both the cut vegetables ie potatoes and capsicums 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 both veggies as capsicum also has water content in it, which gets a little bit released. When doen 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. You can also add in prepared hing water to the bhaji instead of powderd hing if hing water is available at home.