Name: Dry Potato Bhaji (Yellow) recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For tempering – Oil – 1 tbsp.; Cumin seeds – 1tsp; Mustard seeds – 1 tsp; Urad Dal/ Split black lentils– ½ tsp (Soaked in water for 20 minutes.); Curry leaves – 5-6; Green chilies – 2-3 roughly chopped; Garlic cloves – 2-3 – peeled and crushed; Onion finely chopped – 1 medium; Turmeric powder – ¼ tsp; Asafoetida – ½ tsp; Salt to taste; For Bhaji - Boiled Potatoes– 2 medium; Fresh grated coconut – ½ tbsp; Finely chopped coriander leaves – 1 tbsp.

ABOUT Dry Potato Bhaji (Yellow) RECIPE

Traditional Maharashtrian dish goes well with Puri, Roti, Chapati or even dal rice. Mildly spiced and quick recipe loved by everyone. The main ingredient is potato and its available throughout the year.

Ingredients Serving: 4

For tempering – Oil – 1 tbsp.
Cumin seeds – 1tsp
Mustard seeds – 1 tsp
Urad Dal/ Split black lentils– ½ tsp (Soaked in water for 20 minutes.)
Curry leaves – 5-6
Green chilies – 2-3 roughly chopped
Garlic cloves – 2-3 – peeled and crushed
Onion finely chopped – 1 medium
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Salt to taste
For Bhaji - Boiled Potatoes– 2 medium
Fresh grated coconut – ½ tbsp
Finely chopped coriander leaves – 1 tbsp.

Instructions

Heat oil in a non-stick pan. Add Cumin seeds and Mustard seeds. Let it splutter.
Add split black lentils and curry leaves. Stir for few seconds.
Add roughly chopped green chillies and crushed garlic cloves. Cook till raw aroma goes away.
Add finely chopped onion and salt. Cook till translucent.
Add turmeric, asafoetida. Stir for few seconds.
Add boiled, diced potatoes. Mix well till mixture incorporates well with each other.
Add finely chopped coriander and grated coconut. Stir well.
Serve hot with chapati or roti or Puri.

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