Mitkesang ani Batate Upkari (Cluster Beans and Potato Bhaji).

"Mitkesang ani Batate Upkari (Cluster Beans and Potato Bhaji)" ... A simple stir fry side dish served as an accompaniment with other dishes for lunch/ dinner ... Tastes great with dal- chawal or with roti/ chapati too ... 

** Cluster beans are available in plenty in Mumbai and it is only after settling in Bombay that I came across this veggie as being slightly on the bitter side I presume no one liked it in my paternal home, as it was never brought and I do not remember eating it. The first time I prepared sukke a semi dry dish with addition of coconut masala and I found it just passable. After adapting some changes and trying out new dishes I began to like this veggie though it is still not one of my favorite. Here is a simple bhaji I often prepare using ready sambar powder for spicing it up along with a little bit of jaggery to ward of the bitterness. In all a simple tasty dish that goes well as side dish. 

** Here is my simple recipe for "Mitkesang ani Batate Upkari (Cluster Beans and Potato Bhaji)" ..... My Style ... 

** Cut off the edges of both sides of Mitkesang/ cluster beans and cut them to three inches length and keep them ready aside. You should have about 3-4 cups of the cut pieces. Peel off the outer skin and cut 2 medium sized potatoes/ batato into the same sized pieces or you can even cube them. 

** Note : I have upgraded the main picture in which the potatoes are cut lengthwise where as in the old one they are cut into cubes. I have retained that picture for reference. The post is edited only to add on a better method of explanation and proper picture, while the recipe remains the same.

** Wash and rinse both mitkesang and potatoes pieces well and drain off excess water. Add them into a pressure cooker pan with just about a cup of water and pressure cook to one whistle. Let rest for 5 minutes and then gently release the pressure with the help of tongs. 

** Releasing of pressure helps in curtailing overcooking of veggies. You can even cook the veggies in a small kadai, if you are not comfortable with this method. I apply this method for most veggies to cut down on time, but the trick lies in correct amount of water and releasing the pressure in time. 

** In a thick bottomed pan heat 2 tblsp of oil, when hot lower heat and add in 1 tsp of mustard seeds (rai/ sasam) when they splutter add some curry leaves (kadipatta/ karbevu), pinch of hing (asafoetida) powder and 1 heaped tblsp of sambar masala powder (I used store bought) and fry well. 

** Add in the cooked potatoes and mitkesang, 2-3 tblsp of grated jaggery/ goda (optional) salt (namak/ meeta) to taste and mix well. Cover and let cook for 5-10 minutes. Add in 2 large tblsp of freshly grated coconut (soyi/ nariyal), mix well and cover and cook for another 2 minutes.

** "Mitkesang ani Batate Upkari (Cluster Beans and Potato Bhaji)" is done and ready to be served. Serve the bhaji hot along with other dishes or with roti/chapati it tastes lovely. Do try out this variation of bhaji/ upkari and enjoy with your family and friends.