sauteed potato
(batatyachi bhaji / potato subji)
Ingredients
Potatoes - 3 medium sized (boiled)
Vegetable oil - 2 tablespoons
Black/Red Mustard Seeds -1 teaspoon
Turmeric - one half teaspoon
Onion - 1 medium sized , finely chopped
Ginger Julienne - one half tablespoon
Green Chillies - 4-5 medium sized thin (increase or reduce the quantity of green chillies as per your tolerance of spices)
Salt - to taste
Sugar - 1/4 tablespoon
Coriander or Cilantro to garnish
Dessicated coconut to garnish
Recipe
1. Boil potatoes (with skin) until tender. Peel potatoes and cut them into cubes about an inch. Let the potatoes cool.
2. Heat vegetable oil in a large saute pan over moderate heat.
3. Add mustard seeds into the oil ( hot but not smoking). When the mustard seeds start popping, add turmeric, ginger julienne,green chillies and onion. Fry until the onion turns light brown, then add boiled potatoes.
4. Now add sugar and salt, mix well . Shake the pan or gently toss with a spatula until all the spices are mixed well, approximately for 3-4 minutes.
5. Turn the heat off and garnish with cilantro and dessicated coconut . Serve hot with rotis (Indian bread).
Tip
Boiled potatoes should be tender, but not too soft.