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A simple and comforting Maharashtrian potato stir-fry, seasoned with mustard seeds, curry leaves, and turmeric. This quick and easy sabzi is a perfect side for puris and chapatis, ready in under 30 minutes.
For 4 servings
Prepare the tempering (tadka). Heat oil in a kadai or pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, asafoetida, and curry leaves to the hot oil. Sauté for another 30 seconds until the cumin seeds sizzle and the curry leaves turn crisp and fragrant.
Add the finely chopped onion, green chilies, and grated ginger. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and cook for 30 seconds to remove its raw aroma.
Add the boiled and crumbled potatoes to the pan. Season with salt and sugar (if using). Gently mix everything together, ensuring the potatoes are evenly coated with the spice mixture without mashing them further.
Sprinkle ¼ cup of water over the potatoes. Cover the pan with a lid and let it steam on low heat for 4-5 minutes. This step is crucial for the potatoes to absorb all the flavors.
Turn off the heat. Uncover the pan, add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix and serve hot.
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A simple and comforting Maharashtrian potato stir-fry, seasoned with mustard seeds, curry leaves, and turmeric. This quick and easy sabzi is a perfect side for puris and chapatis, ready in under 30 minutes.
This maharashtrian recipe takes 25 minutes to prepare and yields 4 servings. At 193.33 calories per serving with 3.8g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
To make this for Hindu fasting days, omit onion, ginger, mustard seeds, and turmeric. Use rock salt (sendha namak) instead of regular salt and add roasted, crushed peanuts for texture.
For a nutty crunch, add 2 tablespoons of coarsely crushed roasted peanuts along with the potatoes in step 5.
Add one finely chopped tomato after sautéing the onions and cook until it becomes soft and mushy before adding the potatoes.
For a different flavor profile, add 2-3 cloves of finely chopped garlic along with the ginger.
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy, making this dish quite filling.
Spices like asafoetida (hing), ginger, and cumin seeds are traditionally used in Indian cooking to aid digestion, reduce gas, and prevent bloating.
Turmeric contains curcumin, a compound with powerful antioxidant and anti-inflammatory effects that can help combat oxidative stress in the body.
One serving of Batatyachi Bhaji (approximately 1 cup or 175g) contains around 170-200 calories, primarily from potatoes and oil.
It is moderately healthy. Potatoes are a good source of carbohydrates for energy and contain potassium. However, it is a carb-dense dish, so portion control is important, especially for those managing blood sugar levels. Using minimal oil can make it healthier.
The most common reason for a mushy bhaji is over-boiled potatoes. Boil them just until a fork can be inserted easily. Also, be gentle when mixing the crumbled potatoes with the spices to avoid mashing them.
Absolutely! The version without onion is also very popular, especially for religious occasions or fasting. Simply skip the onion and proceed with the recipe.
It is traditionally served hot with puffed puris or soft chapatis. It also makes an excellent side dish for a Maharashtrian meal of dal (varan), rice (bhaat), and a salad (koshimbir).
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.