Batata bhaji is a must in any Maharashtrian household. It is usually cooked for festivals or wedding celebrations. It’s a very quick and irresistible meal. I make Batata vadas with the left over bhaji.
Potatoes arrived in India with Portuguese traders. Potato is called ‘Batata’ in Portuguese. It was cultivated mainly in west coast of India. Hence, throughout the west coast, we stuck to the original name Batata.
British introduced potatoes to the east coast of India by the name Alu(Aloo). Potatoes are such an integral part of Indian cooking now, that I can’t imagine food without this vegetable.
To make this you will need:
- 5 medium sized potatoes
- 4-5 green chilies
- 1/2” piece of ginger
- 2 big cloves of garlic
- 8-9 curry leaves
- Few strands of corraindor
- 2 tsp of mustard seeds(raiee)
- 1 tsp cumin seeds(jeera)
- 1 tsp of turmeric powder
- 1/2 tsp of lemon juice
- 1/4 tsp of hing(asafoetida)
- Salt as per taste
- 2 tbsp of cooking oil
- Boil and peel potatoes. Cut them in 1/2” cubes.
- Mince ginger and garlic together.
- Make 1/4” pieces of green chilies.
- For tempering (tadka)- heat the oil (not smoking), add mustard seeds, jeera, and hing(asafoetida). Once it start to splatter, add green chilies and curry leaves, then immediately add minced ginger- garlic paste.
- Stir. Make sure it doesn’t burn.
- Add turmeric powder, mix immediately add cubed potatoes and stir well. Add salt at this point. Cover and simmer for a minute.
- Take lid off add lemon juice and chopped coriander.
- Your bhaji/ subzi is ready. Serve with roti.
Vada pav with leftover bhaji.