Batatyachi Bhaaji

Presenting the most simple and adorable Maharashtrian bhaaji (sabji) for RCI Maharashtrian Cuisine-Batatyachi bhaaji aka Potato Sabji. This too falls in the dry sabjis category of Maharashtrian food and can be sub classified as paratleli bhaaji. (stir fry vegetables)

Most people (of my generation) know this as the picnic food! :) Potato Bhaaji is quick and simple to prepare and a favorite among kids who usually hate eating other vegetables. Puri-Batatyachi Bhaaji used to be my tiffin for picnics for many years in school. It’s probably the first sabji that I learnt to cook and hence my favorite :)

If you cook the potatoes for long time without stirring, a brownish crisp coating forms over the potatoes at the base. In Marathi, this is called “kharpus bhaajna/karapna”, a typical stage of frying between proper frying/roasting and burning. If I have enough time for cooking, I purposely try to attain this stage to eat the crispy part just because I love its taste. The crispy part is called “kharad” and is mostly associated with Khichdi (Rice cooked with moong dal) and dry stir fry sabjis!

This bhaaji does not contain Onion, Ginger or Garlic. Hence it remains good (and even smells good) for long time even in hot weather conditions and is the perfect picnic food!

Batatyachi Bhaaji

What you need:

3 big Potatoes, boiled
1-2 tsp Sugar (preferably powdered)
Salt to taste
2 strands of Curry leaves
1 tsp Mustard Seeds
½ tsp Turmeric
3-4 Green Chillies, chopped
4-5 strands of Corriander
2 tbsp Oil

How to proceed:

1) Dice the boiled potatoes
2) Sprinkle sugar and salt (as required) over the potatoes and mix well so that the potato cubes are coated with sugar and salt. Leave aside for 5 mins
3) Heat oil in a skillet. Add curry leaves and mustard seeds
4) When the mustard seeds start spluttering, add chopped chillies and turmeric powder
5) Now add the potatoes and mix well
6) Cover and cook for 5-10 mins. Keep stirring at intervals
7) Garnish with corriander and serve wth puris/chapattis