- 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.
2. Cut the cooked potatoes into big pieces and marinate them with salt and above ground paste for at least ½ hour.
3. Heat ghee in a tava (pan) and fry the sliced onion till brown.
4. Add the marinated potatoes, turmeric powder and sugar, and fry well.
5. Garnish with coriander sprigs.
The site name says it all, I believe all can cook! I am a homemaker & All Can Cook, is my attempt to share all these simple techniques, skills & tips that make cooking an enjoyable and satisfying experience. For those not too keen on cooking, these tips can help turning food making from a chore to something that you easily breeze through, and may even inspire to further once you see the happiness you have the power to spread amongst your loved ones. 
