Potato Bhajee
There are potato bhajee’s and there are potato bhajee’s & there are potato bhajee’s in the sub-continent of India.
I do not think one can count the innumerable styles and modes of preparation of this most popular most widely consumed most common vegetable (root) of them all. With 600,000,000 vegetarians at least you can well imagine the quantity of potato consumed across this huge landmass. In our household alone there are some eight different preparations we use.
So there is no one standard Indian potato bhajee or one preparation, which you can say, is the “INDIAN” ALOO KI SUBZEE.
Mentioned here is just one of the hundreds of preparations that exist.
INGREDIENTS
225 Gms Potato
115 Gms Onions
Green chillies – 2-3 slender ones
Turmeric – 1/4th Teaspoon
Salt – 1 Heaped Teaspoon
Tomatoes – 2 Medium sized
Sunflower oil – 3 tablespoons
Mustard seeds – 1/4th Teaspoon
Curry leaves – 8-10 Leaves
Method
- Peel potatoes and cut into quarters or cubes depending on the size
- Halve & slice onions
- Wash & Slit green chillies.
- Heat one and a little more tablespoons of the oil in a wok or casserole
- Sauté onions, green chillies and potatoes.
- Add turmeric and continue sautéing for a few minutes.
- Add chopped tomatoes, salt and enough water to cook potatoes.
- When potatoes are soft and gravy is thick remove
- Heat the remaining oil in a small frying pan, sizzle the mustard seeds and curry leaves and add to the bhajee
- Serve hot with poories or as a vegetable accompaniment
