Maharashtra Cuisine

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Bhajji

Homemade potato bhaji recipe

The Times of India

potato bhaji

Ingredients

1kg potatoes Four to five curry leaves

A few mustard seeds

1 tsp turmeric powder Salt to taste 1 tbsp oil

A bundle of chopped coriander

4 onions 3 tomatoes A tsp of ginger garlic paste

1 tsp red chilli powder

Method

Chop the potatoes into small cubes and place them in water and sprinkle some salt and keep aside. Chop the onions, tomatoes and coriander and set aside. Pour oil in a pan, add mustard seeds and wait till they pop, then add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger garlic paste and stir. Then add the potatoes and turmeric, red chilli powder and salt to taste. Cover the utensil and keep on a high flame. Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or rotis. You can also use this as a filling to make a potato bhaji roll or a sandwich. It can be had as part of a meal or as a quick snack while on the go.

Sai Bhaji

Anita Dongre's sai bhaji

sai bhaji

Ingredients

Spinach: 2 medium bunches, Khatta leaves: 1/2 medium bunch, Oil: 4 tbsp, Cumin seeds: 1/2 tsp, Onion (finely chopped ): 2, Ginger (finely chopped): 1-inch piece, Green chilli (finely chopped): 3 to 4, Brinjal (small, cut into 1-inch cubes): 2, Split bengal gram (chana dal) soaked: 4 tbsp, Tomatoes (large, roughly chopped): 2, Turmeric powder: 1/4 tsp, Red chilli powder: 1 tsp, Salt: to taste

Method

Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and saute till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, turmeric powder, chilli powder and salt. Stir in two cups of water.Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixture with ahand blender. Add the potato cubes. Serve hot.