Ukad Batata Bhaji (Maharashtrian Dry Aloo Sabji)
This is one of those recipes that are prepared in every household in Maharashtra, especially during festivals. I remember eating this on the occasion of Pujas and other festivals. The recipe is simple, can be made in minutes and tastes exceptional with puris. I made it today on the occasion of ‘Durgashtami’. Hope you like it.
5-6 medium size potatoes; boiled, peeled and chopped,
2 onions; sliced or finely chopped (as per your choice),
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
3-4 green chillies (as per taste); each broken into two pieces,
10 cloves of garlic,
2-3″ pieces of ginger,
2-3 sprigs of fresh curry leaves,
Salt to taste,
4 tbsp vegetable oil.
Grind the ginger and garlic.Heat oil in a kadhai. Add mustard seeds and let them splutter. Then lower the flame and add jeera and ground ginger-garlic. Roast for a minute or until fragrant. Do not burn. Then add curry leaves, green chillies, heeng and onions. Saute onions till soft. You can add salt at this stage since it will help onions to turn soft. Later add turmeric powder, mix well and add mashed potatoes. Stir until the potatoes are nicely coated with the onion mixture and are evenly yellow in color. Then cover and cook for 4-5 minutes. Uncover and stir occasionally. Serve hot with puris or parthas.
You can use this same vegetable to stuff into Masala Dosa or make small balls of this vegetable, dip them into gram flour batter and deep fry them to make batata vadas.