Batatyachi sukhi bhaji is a traditional Maharashtrian recipe made out of boiled potatoes which are then tempered with minimal spices and herbs such as mustard seeds, green chilles, curry leaves to name a few.
Batata in English means Potato, Sukhi means Dry and Bhaji means Vegetable. This is a dry vegetable preparation hence the name sukhi batata bhaji.
In marathi we also call this bhaji (vegetable) as ukadleli batata bhaji or ukdun keleli batata bhaji.
This is a vegan & gluten-free recipe that is quick and easy to make and is served with chapati, phulka, dal rice. Batatyachi bhaji (Potato Veggie) pairs very well with garma garam poori and plain comfy varan bhat (dal rice).
Ingredients7-8 Potatoes
1 teaspoon Mustard Seeds (Rai)
1 teaspoon Cumin Seeds (Jeera)
1/4th teaspoon Hing (Asafoetida)
1/4th teaspoon Turmeric Powder (Haldi)
2-3 Green Chilies finely chopped
5-6 Curry leaves
1 teaspoon Sugar
Salt to taste
2 tablespoon Coriander Leaves (cilantro)
2 tablespoon Oil for cooking
Method- Pressure cook potatoes. Once cooked and cooled, remove the skin and cut them into medium size cubes.
- In a kadhi, heat oil. Add mustard seed and cumin seeds. When the seeds crackle add hing, turmeric powder, finely chopped green chillies, curry leaves and mix.
- Add cubes of boiled potatoes and mix well. Add sugar and salt. Cover the lid and let the potatoes cook on low flame for about 10 minutes. Keep stirring occasionally.
- Once the potatoes get nicely steamed up, add finely chopped coriander leaves and mix well. Check the seasoning.
- Sukhi Batatyachi Bhaji – Maharashtrian Style is ready.
- Serve hot with poori, phulka, or as side dish with varan bhat (dal rice).