Batata bhaji recipe is a Maharashtrian style dry sabzi. This is a simple dry version of aloo ki sabzi which works amazingly well with rice, indian breads and Khichdi varieties too. The key is that this recipe do not ask for boiled potatoes. Raw potatoes thinly sliced and soaked in water will do until they get on to the pan. Crunchy outer texture and softer inside makes this dish special. Loved this simple recipe which i watched in Archana’s Rasoi few days ago.
Meal planning for office lunch are so much fun, some south to north combos works amazingly well. For today’s lunch made Coimbatore (Kovai) arisi paruppu sadham, Maharasthrian batata bhaji with a glass of chilled cucumber butter milk with some spices and herbs. This combo worked perfectly awesome for lunch. Arisi paruppu sadam is one famous Kongunadu (Chettinadu) rice recipe made using pressure cooker. It’s quick and easy to make rice recipe with all the required proteins from the dal. The sun has started to scorch bright that no lunch is complete without a glass of buttermilk.
- 4 large - Potatoes, thinly sliced
- 2 tbsp - Oil
- 1 tsp - Mustard seeds
- 1 tsp - Cumin seeds
- ¼ tsp - Turmeric powder
- 1 tsp - Coriander powder
- 1 tsp - Red chili powder
- pinch of asofoetida
- 2 sprigs - Curry leaves
- 2 tbsp - Coriander leaves
- Heat oil in a pan add mustard once it splutters add cumin seeds, curry leaves, one tbsp,coriander leaves, sliced potatoes, dry spices, salt mix well and cook it covered for 5 minutes.
- Remove lid check if potatoes are cooked if done sprinkle fresh coriander switch off heat and serve hot or else cook for another minute.