Maharashtrian Batata Bhaji

This is very popular bhaji in Maharashtra. It is made on most of the festive occasions. Here is how I like it -

2 large Russet Potatoes, boiled
2-3 Green Chilies
1 small piece Ginger (1/2")
2-3 Cloves of Garlic
1 small Yellow Onion
Salt per taste
Sugar per taste (optional)

For Tempering - 3 tbsp Oil, 1/2 tsp Mustard Seeds, 1/4 tsp Cumin Seeds, Pinch of Hing, 1/4 tsp Turmeric Powder, few Curry Leaves

For Garnish - Fistful of chopped Cilantro, 1-2 tbsp freshly grated coconut (or Frozen)

Preparation -
Peel boiled potatoes while warm and can be handled properly. Dice them in 1/2" dice. Add little salt and chopped cilantro to potatoes, mix well and set aside. 
Chop onion in 1/2" dice.
Grind ginger-garlic and green chiles to coarse paste without adding water. I prefer using my mortar pestle.
Heat oil in thick bottom kadhai, add mustard seeds and cumin seeds. Add hing and turmeric powder once mustard seeds start spluttering. Then add curry leaves and saute for a minute.
Add green chili-ginger-garlic paste. Saute on very low heat by stirring constantly. Paste should get cooked but should not get burned with high heat, for about 2-3 minutes.
Add chopped onion and saute until golden brown. Add remaining salt to oil, mix and saute for just one more minute.
Now add potatoes and mix it well, Saute for 2-3 minutes. Cover and let it cooked on low heat for another 2-3 minutes. Adjust salt. Ass sugar if using!
Garnish with chopped cilantro and grated coconut.
Enjoy with Purees, Chapati or Dosa!

Tips - 
If you have boiled potatoes in fridge, microwave then just for 30 sec to a minute so they get warm enough to absorb all the flavors.


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