Parwal-Potato-Onion Bhaji.

Gointa-Batato-Piyavu ghalnu Upkari / Parwal-Potato-Onion Bhaji ......

Wash and wipe about 10-12 gointa / parwal. Trim off the edges and cut them vertically into thick strips. Keep it ready aside. One parwal should give you about 8 strips. Peel about 2-3 medium sized potatoes and cut them also vertically into strips, the length and width of which would be preferably same as that off gointa / parwal. Keep them soaked in water ready for use. Soaking it in water removes excess starch and also prevents the potato from discolouring. Peel off the skin and trim off the edges and slice finely 2 large sized onions. Keep this also ready aside.

Take a thick bottomed large sized kadai. Add about 2-3 tsp of oil and bring to a heat. When hot lower the heat, add ½ tsp of methi seeds, ½ tsp of jeera, ½ tsp of rai (sasam), ½ tsp of white til (Seasame), pinch of ajwain (omam / vonvo /carrom), 6-8 curry leaves and fry for a minute. Now add in ¼ tsp haldi powder, ¼ tsp hing powder, 2 tsp of sambar powder and mix well. Sprinkle some water if necessary so that the masala does not get burnt. 

Add the sliced onions and fry well till it gets cooked a bit. Then add in the potatoes, parwal, salt to taste and mix well. Cover and cook on medium heat for 5 minutes. Keep stirring in between to avoid the vegetables getting burnt. Lower the heat to minimum, cover and cook till done. Serve with roti / poori / parotta or Dal Chalwal. 

** Note: 

** Do not stir the vegetable vigourously, which will result into breaking of the vegetables. They should remain firm and in shape.

** Do not add excess water, which may make the bhaji mushy and loose its taste.

** Keep a check on the vegetables and keep srinkling water only if necessary to avoid the bhaji from getting burnt.