Potatoes With Fresh Curry Leaves Bhaji Food

INDIAN POTATOES WITH MUSTARD SEEDS (SOOKHI BHAJI)

Steps:

• Heat cumin seeds and mustard seed in hot dry skillet over high heat, swirling pan, until seeds start to pop.
• Reduce heat to medium; add onions, chilies, and add a small amount of water; cook until onion is tender, adding more water as necessary to prevent sticking.
• Add potatoes, ground cumin, coriander, turmeric, salt (to taste), and cayenne pepper, stirring to mix well.
• Add 2/3 cup water, cover, reduce heat and cook for 20-25 minutes, stirring occasionally, until spices are absorbed and potatoes are tender.
• Add a small amount of water at a time if all liquid evaporates.
• Fold in cilantro just before serving.

POTATOES WITH FRESH CURRY LEAVES (BHAJI)

Steps:

• Boil potatoes in salted water until half-cooked - about 5 minutes. Drain and set aside.
• Melt the ghee in frying pan. Add mustard seeds and curry leaves. Cook until sizzling. Add onion, garlic and chili.
• Cook gently over low heat until onion is soft and slightly browned.
• Add potatoes and ground cumin. Mix well. Fry until potatoes are lightly browned - about 5 minutes.
• Season with salt. Add cumin seeds and cilantro. Serve immediately.

ONION BHAJI

Steps:

• Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
• Crush the seeds in mortar and pestle, add to the bowl.
• Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
• Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
• These can be eaten as they are or with a dip.