“Batato ani Piyava Upkari / Potato and Onion Bhaji” … A simple delicious bhaji that goes very well as side dish when served with Dalitoy~Rice or even chapati / roti … Yumz ....
** Batato / Potato is a very versatile tuber variety veggies that can be included in any dish. It is loved by almost everybody especially children. A little bit of addition of potato to any curry binds the curry well, like for Kolumbo a famous sambar dish from Konkani Saraswat’s Cusine, where the addition enhances the dish. Without potato addition the kolumbo is most of the times somewhat bland. There are so many dishes using the vegetable that it is not feasible to count them out. This particular bhaji is prepared as a side dish to be served during lunch or dinner time almost once in every week in my home. I simply cannot understand how this simple curry got left out from blogging. It was only recently when I posted a thali in which this dish was included that it came to my notice. I guess I must have assumed, why such a common dish needs to be posted, but my friend insisted I do, claiming all dishes simple or not that belong to our cuisine should be included for our friends all round the globe. So here it is the humble good old potato bhaji with onion.
** Here is the recipe to preparation of simple and delicious “Batato ani Piyava Upkari / Potato and Onion Bhaji” ....
** Peel off the skin of 3-4 medium sized potatoes and cut them into julienne. Put them immediately in a bowl with plenty of water to which a pinch of salt has been added. Let it remain so till rest of the preparations are done with.
** Peel off the skin of 3-4 medium sized Onions and slice them vertically into thin slices finely. Keep them ready aside. Here I would like to mention that the quantity of potato and onions are slightly taken in the ratio of 1:1. You can do variations and add in a little bit of more potatoes. But in my home we like more onions so I keep it that way.
** In a thick bottomed kadai / pan, heat 2 tblsp of oil and when its hot, lower the heat to medium and add in 1 tsp of mustard seeds (Rai / Sasam), when they begin to splutter add in 5-6 dry red chillies cut into pieces, 1 tsp of hing (asafoetida) powder and 8-10 fresh curry leaves. Fry for a few seconds and then add in the finely sliced onions. Continue frying till they are translucent.
** Meanwhile drain off the water and rinse the potatoes under running water by putting them in an colander. Shake off as much water as possible and put this into the kadai once the onions have turned slightly pinkish and mix well. Lower the heat, cover and cook till the potatoes are half done. Sprinkle water in between if you find the need. Add salt to taste, mix well and again cover and cook till done.
** “Batato ani Piyava Upkari / Potato and Onion Bhaji” is done and ready to be served. Serve this as a side dish along with Dalitoy and Rice or with chapati / roti. This goes very well with any curry or dishes assembed together. Do enjoy this simple bhaji with your family and friends.
** Note : You can garnish the upkari / bhaji once cooked and done with a tablespoon of freshly grated coconut if desired. It tastes good, but over the years many have cut down on consumption of excess coconut and hence do not add it on upkari as garnish which was done in traditional Konkani Saraswat’s Recipes. I have not added for this bhaji but you may do so if desired.