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A simple and comforting Maharashtrian dry potato curry. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies. Perfect for lunchboxes with puris or chapatis.
For 4 servings
Boil the potatoes until they are fork-tender but still hold their shape, which takes about 15-20 minutes. Alternatively, pressure cook for 2-3 whistles. Allow them to cool completely, then peel and gently cut them into 1-inch cubes. Set aside.
Heat oil in a wide pan (kadai) over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, about 30-45 seconds.
Add the cumin seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the cumin is fragrant and the curry leaves are crisp.
Add the finely chopped onion, green chilies, and grated ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma. Add the cubed potatoes and salt to the pan.
Gently toss everything together, ensuring the potatoes are evenly coated with the spices without mashing them. Cook for 2-3 minutes, allowing the flavors to meld.
Turn off the heat. Drizzle with fresh lemon juice and garnish with chopped coriander leaves. Give it a final gentle mix and serve hot.
A simple and comforting Maharashtrian dry potato curry. Boiled potatoes are tossed in a fragrant tempering of mustard seeds, curry leaves, and green chilies. Perfect for lunchboxes with puris or chapatis.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 190.54 calories per serving with 3.74g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
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Add 2 tablespoons of coarsely crushed roasted peanuts along with the potatoes for a crunchy texture and nutty flavor.
Skip the onion and ginger. The dish will still be flavorful from the other spices.
Add 1 teaspoon of urad dal and chana dal during the tempering stage and let them turn golden brown for extra crunch and flavor.
Add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
Potatoes are rich in complex carbohydrates, which provide sustained energy, making this dish a great option for breakfast or lunch.
Spices like asafoetida (hing), cumin, and ginger are well-known in Ayurveda for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that help combat cellular damage.
This dish provides Vitamin C from lemon and coriander, B vitamins from potatoes, and essential minerals like potassium and manganese.
One serving of Sukhi Batata Bhaji (approximately 1 cup or 165g) contains around 170-190 calories, depending on the amount of oil used.
Yes, it can be a healthy dish. Potatoes provide complex carbohydrates for energy, and spices like turmeric and ginger have anti-inflammatory properties. It is also naturally vegan and gluten-free. To keep it healthy, use a moderate amount of oil.
Absolutely! For a no-onion version (often prepared for religious occasions), simply skip the onions. The bhaji will still be delicious, relying on the flavors of ginger, chilies, and other spices.
This bhaji is incredibly versatile. It is traditionally served with hot puris or chapatis for breakfast or lunch. It also makes a great filling for dosas (masala dosa) or sandwiches.
You can store leftover Sukhi Batata Bhaji in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
Yes, baby potatoes work wonderfully. Boil them until tender, and you can either leave them whole or halve them instead of cubing.
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