"Batate Usli (Potato Bhaji)~2" ... a simple, easy to prepare delicious mashed potato spiced- flavourful dry curry from GSB Konkani Saraswat Cuisine that pairs well served with poori/ roti ... this simple side dish with potato is prepared in various combination in almost all homes throughout India; to be served with roti, parathas, dosa, etc. especially on fasting/ upwas days ... on the auspicious Navratri festive days, this is one dish that is always prepared to be served with poori in my home ... try it, tastes awesome ... Yummilicious ...
** Potato Usli (Bhaji) is a very common dish prepared through out India to be served with poori/ roti/ dosa etc. This bhaji is prepared with/ without onions- tomatoes as per the occasion or demands of the family. Today I have kept it simple prepared with spices with mashed potatoes as it was Navratri festive days when we observe a one meal fasting food through the day. Everybody is familiar with potato bhaji which is referred to as batate usli in Konkani, so without running into details sharing the recipe straight away. Do try my simple version and serve it with poori for best of taste.
** Here is my recipe for "Batate Usli (Potato Bhaji)~2" ... my style ...
** Wash scrubbing the outer skin well of 7-8 medium sized potatoes (batata/ aloo). Add them into a pressure cooker with enough water that covers the potatoes completely and pressure cook on medium heat to 2-3 whistles.
** Allow the pressure to fall on its own and cool down completely. Open the lid, drain off the excess water and gently peel off the outer skin and chop the boiled potatoes to medium sized chunks and keep it aside ready.
** Heat 2-3 tblsp of any edible oil (tel/ tela) in a thick bottomed kadai/ pan, when hot lower the heat to minimum and add a handful of cashew nuts (kajjubi/ kaju) and fry until golden colour. Now in the same pan add 1 tsp of urad dal (black gram dal), when the colour changes a little bit add 1 tsp of jeera (cumin seeds), 1 tsp of mustard seeds (rai/ sasam), 4-5 chopped green chillies (tarni mirsanga/ hari mirchi) (plus or minus depending upon individual choice), 1 large tsp of hing (asafoetida) powder, 8-10 curry leaves (kadipatta/ karbevu) and fry all together for a few seconds.
** Now add 1/2 cup of freshly grated coconut (soyi/ nariyal) and fry well for about 4-5 minutes. Do not allow it to be browned or burnt, sprinkle a little bit water if necessary. Add in the cooked chopped potatoes into the kadai and toss all the ingredients well, again sprinkling water only if necessary. Cover and cook on medium heat for 3-4 minutes stirring in between a few times to avoid the potatoes sticking to the pan.
** Now mash the potatoes slightly with a potato masher. Add salt (namak/ meeta) to taste and mix well. Cover and cook for another few minutes then add about 1/2 cup of finely chopped coriander leaves (kothambari pallo/ dhania) and mix well. Cover and cook on its own steam for 4-5 minutes stirring well in between to avoid the potatoes being burnt. Remove from heat, add the juice of one freshly squeezed lime (lemon/ limbiyo/ nimboo) and mix well until well blended and turns a bit mushy.
** "Batate Usli (Potato Bhaji)~2" is done and ready to served. Batate Usli as referred to potato bhaji in GSB Konkani Saraswat is a famous combo served mostly with Poori and Masala Dosa in southern parts of India, while in northern parts of India it is often served with chapathi, parathas, poori. All said I am sure all Indians will agree that one of the best combo with potato bhaji (batate usli) is well puffed poori, it tastes just yumz. This is one combo dish that even children relish without a murmur.
** For the method of making "Perfect Poori", Please go to the following link …..
** I have written an article on "Poori" which you will find through the link given below, please do browse through the same when free and give me a feedback ....
** I am sure each home has their own method/ recipe of cooking this potato bhaji, a universally common dish, however, if you are new to this particular recipe then please do try this one out and enjoy with poori, paratha, dosa, it tastes great with all of them. I have shared a few more variations and will be sharing more recipes too, please do keep in touch with my Blog for more simple- delicious recipes. Thank You ....
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