Dry Potato Curry (suki bhaji)

Name: Dry Potato Curry (suki bhaji)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 gm potatoes; 1 tbsp oil; 1 tsp mustard seeds; 1 tsp chana dal; 1 tsp urad dal; 1/2 tsp cumin seeds; 6-7 curry leaves; 1 tsp turmeric powder; 1 tsp asafoetida; 1 tsp lemon juice; Handful coriander leaves

Foram C. Virani @foramvirani

Ahmedabad

#EC

Dry Potato Curry is tasty sabzi made during fasting or vrat for festivals like Navaratri, Maha Shivaratri, Ekadhashi, Janmashtmi or Shravan mass upwas.
It's a simple and easy side dish from the Maharashtrian cuisine. Its made using potatoes and basic spices and pairs well with Indian flatbread like Poori and Chapati. This basic Indian potato recipe is very versatile and can be repurposed as filling for parathas, sandwiches, dosas and rolls/wraps.

#EC

Foram C. Virani @foramvirani

Saved

Ingredients

30 minutes

3 servings

500 gmpotatoes
1 tbspoil
1 tspmustard seeds
1 tspchana dal
1 tspurad dal
1/2 tspcumin seeds
6-7curry leaves
1 tspturmeric powder
1 tspasafoetida
1 tsplemon juice
Handfulcoriander leaves

Saved

Steps

30 minutes

1

Cut the potatoes into half pieces and pressure cook for 3 whistles.
2

Remove the skin and cut the potatoes into small pieces.
3

Heat oil in a large pan, add mustard seeds, chana dal and urad dal. When it crackles add cumin seeds and curry leaves.
4

Now add asafoetida and turmeric powder. Quickly add boiled potatoes and give it a good mix.
5

Finally, add salt, lemon juice and coriander leaves. Mix everything well. Cook it for 2-3 minutes.
6

Serve it hot with puri Or dosa.