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1 small piece ginger(optional) ,
2-3 green chilies,
coriander leaves,
4-5. curry leaves, (available in Indian Grocery store)
Grind ginger, chop green chilies & coriander leaves. Keep chili pieces big so that you can remove them before eating.
Then take some of oil in a pan. Add mustard seeds and cumin seeds. As they pop, add hing, turmeric powder and curry leaves. Now add green chilies, ground ginger and potatoes. Stir well and cover for 5 minutes.
Remove lid and toss the bhaaji and cook for 2 minutes longer.
Garnish with coriander (cilantro) leaves and coconut.
Yellow Potatoes (Batata Bhaji)
I recently attended an Ayurvedic luncheon and Rekah Deodar who cooked was kind enough to provide the recipes for her amazing food. This is a great way to enjoy new tastes using those old favorites, potatoes and chiles!
4 medium sized boiled potatoes,
1 small piece ginger(optional) ,
2-3 green chilies,
coriander leaves,
4-5. curry leaves, (available in Indian Grocery store)
1/2 teaspoon black mustard seeds
1/3 teaspoon cumin seeds,
1 teaspoon turmeric powder,
1/2 teaspoon hing, (available in Indian Grocery store, aka asafoetida powder)
1 tablespoon fresh coconut,(optional)
cilantro leaves cut,
salt to taste, and 1 teaspoon sugar
2 TB spoon oil
Grind ginger, chop green chilies & coriander leaves. Keep chili pieces big so that you can remove them before eating.
Then take some of oil in a pan. Add mustard seeds and cumin seeds. As they pop, add hing, turmeric powder and curry leaves. Now add green chilies, ground ginger and potatoes. Stir well and cover for 5 minutes.
Remove lid and toss the bhaaji and cook for 2 minutes longer.
Garnish with coriander (cilantro) leaves and coconut.
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