Sukhi Batatyachi Bhaji / Dry Potato Sabzi in Maharashtrian style
A versatile Sabzi or Vegetable, Potato is something that is available in everyone’s pantry at any given day. I think we all buy and stock potatoes thinking that if guests come over, atleast we can make a quick bhajiya or fritters or a sabzi for lunch or may be wada pav if kids demand or plain fries etc. Be it any reason or occasion, Potatoes have earned a place both in our hearts and home. A versatile vegetable, it amalgamates perfectly into a gravy dish with basic onions and tomatoes or just a dry curry to be eaten along with dal or rice, it definitely fills our stomach and heart for sure.
I strongly disagree that potatoes are unhealthy contrary to everyone’s belief. If cooked in the right way, this is carbohydrate that keeps your stomach full for long, provides energy for the body too. However, we end up either frying it or using it with too many rich gravies etc that eventually doesn’t let the potatoes shine as an ingredient by itself.
Do you know Marathoners or people who do hard core cardio training are encouraged to have a small portion of boiled potatoes (minus salt) the first thing before they hit the gym or running? It provides instant energy and doesn’t encourage loss of muscle mass, ensuring fat loss in the most productive way. Still think they are bad for your health? Think again! It is time to find ways and means to include ingredients in a healthy way possible. However, all said and done, they are a good form of carbs, so ensure you eat it during the first half of your day and not post 4 pm to get the much needed energy and benefits.
Now, coming back to the sabzi in focus here, I have tried to make this veggie in simple Maharashtrian style. Usually for festivals, just like Gudi Padwa which is their New Year, they make this dry veg along with piping hot puris and Shrikhand. Mouthwatering festive delights. I made this sabzi too for Gudi Padwa but made it no onion and garlic based. A simple tadka, herbs and chillies, this soul satisfying vegetable was apt for our simple meal of rotis, dal and some rice along with salad or Koshimbir. Also my version uses very less oil and the chillies you see there are home grown ones. Festivals call for such simple comfort and traditional foods, that keep you attached to your roots, is good for your health and most important, keeps you happy and sane at the end of the day. Let’s face it and agree, sometimes too much of healthy food also gets a bit boring, right?
Check out the recipe for one of my favourite sabzis and hopefully you make this for any festive occasion or rather simple don’t wait for one, and make some anyway!
Looking for some other Potato Sabzi / Curry / Veg options – Check out this Aloo and Shimla Mirch ki Sabzi which is also a no onion and Garlic recipe or Vangi Batatyachi Bhaji in Maharashtrian Style or Aloo Corn Methi Sabzi.
- 250 gms of Potatoes
- ½ tsp mustard seeds
- 1 tsp Chana Dal
- 2-3 nos. Whole Red chillies
- ½ tsp Turmeric Powder
- Hing or Asafoetida a pinch
- Oil – 1 tblsp
- Green chillies as per taste (I have used 6 nos. finely chopped)
- Curry leaves few sprigs
- Few Coriander leaves finely chopped
- Salt as per taste
- Wash and peel the potatoes, roughly chop them and pressure cook them for 4 whistles (minus any water) along with some salt to taste.
- Once the potatoes are cooked, cool them and then mash them lightly, keep aside.
- Finely chop the green chillies, tear some curry leaves and finely chop the coriander leaves and keep aside.
- Heat a kadhai, add oil and once it heats, add the mustard seeds
- Once they crackle, add hing or asafetida, chana dal, dry red chillies, turmeric powder and chopped green chillies along with curry leaves.
- Add the boiled and mashed potatoes, add salt (remember we have added some salt during pressure cooking) and the coriander leaves.
- Stir well, cover and cook for 5-7 minutes with a lid covered. Switch off flame and serve hot.
Recipe Notes –
- Traditionally, this sabzi or veg has garlic and onions. Since I made this on a festival day, where we don’t usually consume either of these, I have skipped the same. Addition of the same increases both flavor and taste. Highly recommended.
- I usually make this sabzi a bit extra and store it for making sandwiches the next day for breakfast. Slather some chuntey, spread a layer of this veg and bulk it up with raw veggies like cucumber and tomatoes, you have the most filling breakfast or snack for kids.
- Leftover sabzis can be dunked into a thick batter of chickpea flour or besan and then made into wadas in an appe pan (like paniyarams) with less oil.
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