“Batate Katla Upkari (Potato Bhaji) with Sambar Powder” … A simple~delicious upkari / bhaji / stir fry that is served as side dish with other dishes … Tastes awesome along with any dishes specially Dalitoy~Rice or with Pejje Jevan ie Rice Porridge / Ganji / Kanji …
** Batate Katla Upkari (Potato Bhaji) is a dish I have already included in the blog, somewhere I think twice before. This is a traditional simple potato upkari, which is called katla upkari, Katla in Konkani means triangular cuts. It is also called bajjunu upkari meaning fried upkari, that is so coz. for this upkari oil is added on generously and water is only sprinkled a little bit, so that the potatoes get fried and cooked in oil itself. That is actually, what gives it the taste, again the potatoes are slightly brown roasted to get the fried effect. This time I have prepared the dish by adding on sambar powder in place of red chillies.
** I often prepare it this way as my hubby likes it better with chilly powder or sambar powder addition. In all a very delicious and superb upkari loved by one and all in Konkani Saraswat Community and in my home too. You can serve it anyway, you wish, be it with Dalitoy and rice or with roti and tell you something this tastes awesome with poories too. It tastes also best when served with pejja / rice porridge, 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.
** For the method of preparing this delicious “Batate Katla Upkari (Potato Bhaji) with Sambar Powder” … My Style …
** Peel of the skin of 4 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 soak them in plenty of water for 15 minutes. This enables the starch in the potatoes to get released and the upkari / bhaji remains crispier and does not turn much soggy. Drain off the excess water and once again wash in plenty of water and keep this ready aside.
** Heat 2-3 tablespoons of oil in a thick bottomed kadai, when hot add in 1 tsp of mustard seeds, when they start to splutter, lower the heat and add in in a few seeds of methi seeds, ½ to 1 tsp of hing powder depending upon the strength of its aroma, pinch of of haldi / turmeric powder (Optional), ½ tsp of sambar powder and fry for a minute. Now add in a few curry leaves and fry for few seconds. Add in prepared and kept aside potatoes 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.
** Once the potatoes are cooked and almost done add add in salt to taste, 2 tblsp of sambar powder (again) and mix well, sprinkle water if absolutely necessary, cover and cook till done. Just keep checking the upkari so that it does not overcook nor does the sambar powder gets burnt. Usually water is avoided as the oil content is enough to cook the potatoes. When done 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.
** Note : About addition of Sambar Powder : I have added sambar powder in two steps as I personally feel it is necessary to do so in this upkari. Add just half tsp first in seasoning as this gives a good color to the upkari / bhaji when the powder is left in oil. Later once the potatoes are cooked add in the rest of the powder. This is done so, coz. we are not adding in any water to the upkari, so there are chances of the powder getting burnt by the time the potatoes are completely cooked. If little bit is added in oil, it gives an awesome color, hence the two steps in addition of the powder.
** Again, In many homes this upkari is cooked in Iron Kadai as it holds in even heat and the iron content gets induced in the curry, also it gets a good burnt cooked look. If you have an Iron kadai, please do cook the same in it and check the results for yourself. However, if you do not have you can always use the normal ones.
** You can also add in prepared hing water to the bhaji instead of powderd hing if hing water is available at home, the one that is prepared by Konkani’s using gum type of hing available. By and large in our community we use this hing as it has strong hing flavor and is very appealing to us.
** Given below is the link to the Batate Katla Upkari / Potato Bhaji where in instead of powder, red chillies are used, you can follow that recipe too, if it appeals to you, do check on the given link before and try out both options.
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Thanks.