• 4 large potatoes boiled
  • 5 red chillies (peppers)
  • 1 teaspoon dhaniya (coriander) seeds
  • ½ teaspoon jeera (cumin) seeds
  • 3 black pepper (miri) corns
  • 3 cloves
  • ½ teaspoon haldi (turmeric)
  • 4 medium onions sliced vertically
  • 1 teaspoon oil
  • 1 tablespoon ghee (unsalted butter)
  • ½ teaspoon sugar
  • Salt to taste

A simply soft spicy Potato dish made by Mrs Ramabai Bhobe, my mother-in-law’s aunt who was fondly called Aji-Moushi (Grand Aunt) by my hubby and so the name “Aji-Moushi’s Batata Bhaji” to this mouth watering dish. The recipe is traditional and minimalistic, quick and easy, and generally eaten with breads like Chapathi or Fulka/ Roti

 

METHOD:

1. Fry the garam masala (chillies, coriander seeds, jeera, cumin seeds, pepper corns & cloves) in a teaspoon of oil and grind it to a paste.Spices for potato veggie

 2. Cut the cooked potatoes into big pieces and marinate them with salt and above ground paste for at least ½ hour.Potatoes and onions

3. Heat ghee in a tava (pan) and fry the sliced onion till brown.Grandma in action

 


 

 

4. Add the marinated potatoes, turmeric powder and sugar, and fry well.

5. Garnish with coriander sprigs.

 Aji Moushis Batata Bhaji