Name: Dry Potato Sabzi recipe by Amarendra Mulye at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 4 medium Potatoes; 1 tspn Sugar; Salt to taste; For Tempering:; 4 tbspn Oil; 7-8 Methi Seeds; 1/4 tspn Asafoetida; 1/2 tspn Mustard Seeds; 1/2 tspn Cumin Seeds; 7-8 Curry leaves; 4 chopped Green Chillies; 1/2 tspn Turmeric Powder; 1 tspn Ginger Paste; 1 tspn Lemon Juice; For Garnishing:; 2 tbspns Scrapped Coconut; 2 tbspns chopped fresh Coriander leaves

ABOUT Dry Potato Sabzi RECIPE

Batatyachi Sukhi Bhaaji (????????? ???? ????) i.e. Potato Dry Sabzi used to be commonly served as a main course vegetable during traditional Maharashtrian weddings or festivities. There are many ways of making this simple delicacy, but the method given here is more of traditional (except usage of ginger paste, lemon juice and use of Methi seeds in tempering). Onions or Garlic may be used in this vegetable, however, since this vegetable is made on festive occasions, usage of Onions and Garlic is not prescribed.

Ingredients Serving: 3

4 medium Potatoes
1 tspn Sugar
Salt to taste
For Tempering:
4 tbspn Oil
7-8 Methi Seeds
1/4 tspn Asafoetida
1/2 tspn Mustard Seeds
1/2 tspn Cumin Seeds
7-8 Curry leaves
4 chopped Green Chillies
1/2 tspn Turmeric Powder
1 tspn Ginger Paste
1 tspn Lemon Juice
For Garnishing:
2 tbspns Scrapped Coconut
2 tbspns chopped fresh Coriander leaves

Instructions

Pre-preparation: Wash the Potatoes and add a pinch of Salt while boiling them. Addition of Salt to the water while boiling prevents the potatoes from breaking. Once cooked, peel the potatoes and chop them in small equal cubes.
To make Potato Bhaaji: Heat the Oil in a non-stick Pan. Add Fenugreek seeds, Asafoetida, Mustard Seeds, Cumin Seeds. Once it starts crackling, add the Green Chilies, Curry leaves, Ginger Paste and Turmeric Powder . Saute it for few seconds and add the Potato Cubes into the tempering.
Gently mix the Potatoes Cubes such that the tempering is evenly coated on the Cubes. Coat the tempering gently to avoid the Potato Cubes from breaking. Check the seasoning and add additional Salt and Sugar, if required. Now cover the Pan with lid and allow it to cook for 8-10 minutes on medium flame till it starts releasing steam.
Once done, turn off the flame. Finally, add chopped fresh Coriander leaves, freshly scrapped Coconut and lemon juice. Serve hot with Roti or Puri.

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