Batata kachrya also know as Batatyachya kachrya is a quick and easy popular Maharashtrian dish that is made by cutting thin slices of potatoes that are stir-fried with minimal basic spices and herbs.
Batata in English means Potato and Kachrya mean thin slices. This is a vegan recipe and is prepared in minutes. This is a no onion-garlic recipe.
Batata chya kachrya is known by several names such as batata kaap, batata chya phodi and in My home we call them partun batatyachi bhaji i.e. stir-fried potato sabji. This is a dry sabji that is perfect to carry in a lunch box.
There are lot of childhood memories associated with this batatyachya kachrya, specially my childhood school memories. If any of my classmates are reading this they know what I am talking about!
Ingredients6 Medium sized Potatoes
1 teaspoon Mustard Seeds (Rai)
1 teaspoon Cumin Seeds (Jeera)
1/2 teaspoon Turmeric Powder
1/4th teaspoon Hing (Asafoetida)
2 Green Chillies finely chopped
2 tablespoon Red Chilly Powder
1 tablespoon Sugar
Salt to taste
3 tablespoon Oil
Coriander Leaves for garnish
Method
- Peel potatoes, cut them in half .
- Now cut the potato into thin slices.
- If you are making in large quantity or want to cook after sometime then, soak the potato slices in water to prevent them from turning black due to oxidation. (I personally do not soak them, instead I cut them as fast as I can before they turn black and immediately put in kadhai for cooking)
- In a deep kadhai, heat oil and add mustard seeds (rai). When mustard seeds starts to crackle add cumin seeds (jeera), chopped green chillies, hing (asafoetida), turmeric powder and potato slices. Mix well.
- Cover and cook potatoes for 5 minutes on a low flame. Stir occasionally.
- When potatoes are half cooked, add salt, sugar and red chilli powder.
- Mix well, cover and cook till potatoes are perfectly tender.
- Once cooked, add finely chopped coriander leaves.
- Batata Kachrya is ready.
- Serve with dal rice or chapati.