Beetroot-Potato Usli/ Bhaji.

“Beetroot-Potato Usli/ Bhaji” … batate usli is  a simple potato side dish prepared with seasoning cooked- mashed potatoes that's usually served with poori or roti … widely known as usli in GSB Konkani Saraswat Cuisine it's one of our favorite dish at home prepared on regular basis and this time I gave it a twist and prepared the same with addition of beetroot … turned out awesome and paired with hot puffed poories it was an excellent combo … Yummilicious ….

** Potatoes are always a favorite with kids and they simple love relishing it in any form, though wafers/ chips are the most favorite. Off course there are elders who resist eating it for various reasons which I would not like to run into. However, if like in my home your family too loves them, then this one is definitely one to go for. Addition of beetroot makes it that much more healthier and the bright color is sure to appeal all. Without running into more details lets me just share my recipe, do give it a try.

** Here is my recipe for “Beetroot-Potato Usli/ Bhaji” … my own style ….

** For cooking of potatoes and beetroot, I have taken a short cut method and not cooked them separately, but pressure cooked them together as all we need is both of them in very soft consistency and this gives good and fast results.

** Peel off outer skin of 2-3 large sized potatoes/ batata/ aloo and 2 large sized beetroot. Cut them both into small pieces, rinse and add into a pressure cooker pan with little bit of water. There is no need to add much water as beetroot holds enough water within itself and releases the same while cooking. However, you should be careful to note that both should be cooked and not burnt, so add water accordingly.

** I have added water just to cover the potatoes and beetroot to about ½ inch of its level in the pressure cooker only. Pressure cook on medium heat to 2 whistles, lower the heat, cook for another 2-3 minutes on low heat and then remove from fire and keep it aside to be complete cooled down. When able to open the lid do so and check out if both are cooked to very soft consistency, which it sure to have been.

** When the potatoes and beetroot have cooled down, drain off excess water and keep aside to be add later while cooking the bhaji, off course there will not be much of the same if added as mentioned. Now with the help of a potato masher mash both potatoes and beetroot well till they are mushy and mixed into a soft lump, if required you can add little bit of the cooked water. Add salt/ namak/ meeta to taste and mix well.

** Heat 2 tblsp of oil (tel/ tela) in a thick bottomed kadai/ pan, when hot add 1 tsp of urad dal (black gram dal) and when the colour changes lightly add in 1 tsp of jeera (cumin seeds), 1 tsp of mustard seeds (rai/ sasam), 4-5 chopped green chillies (tarni mirsanga/ hari mirchi), 1/2 to 1 tsp of hing (asafoetida) powder, 8-10 fresh curry leaves (karbevu/ kadipatta) and fry for a few seconds.

** Now add mashed and kept mixture of potatoes- beetroot carefully and mix well adding  little bit of cooked water if necessary. Cover and cook till for 5-7 minutes stirring in between to avoid getting stuck at bottom. Add ½ cup of finely chopped coriander leaves (kottambari pallo/ dhania), 2-3 tblsp of freshly grated coconut (soyi/ nariyal), juice of freshly squeezed ½ lemon (limbiyo/ nimboo) and mix well.

** Note: While preparing the bhaji throughout the procedure at any time if you find that the bhaji has thickened too much or if you are unable to stir it well, then add in the kept aside cooked water as needed only little by little. The point here is the bhaji is supposed to be thick, so it is always advised to add water in lesser quantity while pressure cooking to avoid wastage or loss of nutrients.

** “Beetroot-Potato Usli/ Bhaji” is done and ready to be served. Tastes best served with Poori as is the practice followed in most GSB Konkani Saraswat homes. However it tastes equally good served with roti/ parathas too. Poori Bhaji is a hit combo be it at home for breakfast/ lunch or at functions and nobody says no to a few extra helpings when served steaming hot, I am sure that's the case in your home too.

** Children are always fussy and rebel eating that which is good for health, so make these changes from routine dishes, a few twists with ingredients here and there and your tension is sure to be solved. As they love potatoes they are sure to love this one or any dishes with addition of the same and you too will be relieved when you see them enjoy healthy home cooked food without fussing about wanting home deliveries of food.

** Some dislike potatoes for various reason, but in my home we love it and I prepare it almost every week in various combinations most of which I have shared and the rest will be posted soon. All types of seasonal veggies be it bitter, sweet, or tart should be consumed by all of us to keep up on good health. The packaged food has taken over so badly that we find it convenient to use them, but it will harm us in the end and at that time, sadly nothing much can be done. 

** To avoid all such habits, introduce all veggies to children when young for their own welfare which they will definitely be thankful to in advanced age. We all have a habit of eating or relishing food that is not home cooked at some point, but we always fall back to that what we grew up relishing as we age. And do remember potatoes are not as bad as they are made to be when consumed in cooked ways, its only when deep fried that it turns harmful the oil being the culprit.

** There are many more upkari/ bhaji included in the blog which are healthy and one must enjoy them on daily basis for good health, sharing common link below, you may browse through in leisure and try them out as and when convenient, they are all tasty ….https://gayathrifoodbytes.blogspot.com/search?q=upkari