<< Back

Yellow Potatoes (Batata Bhaji)

I recently attended an Ayurvedic luncheon and Rekah Deodar who cooked was kind enough to provide the recipes for her amazing  food.  This is a great way to enjoy new tastes using those old favorites, potatoes and chiles! 



4 medium sized boiled potatoes,
1 small piece ginger(optional) ,
2-3 green chilies,
coriander leaves,
4-5. curry leaves, (available in Indian Grocery store)

1/2 teaspoon black mustard seeds
1/3 teaspoon cumin seeds,
1 teaspoon turmeric powder,
1/2 teaspoon hing, (available in Indian Grocery store, aka asafoetida powder)
1 tablespoon fresh coconut,(optional) 

cilantro leaves cut,

salt to taste, and 1 teaspoon sugar
2 TB spoon oil

 Peel and cut the potatoes into small pieces. Rub some salt to them.
Grind ginger, chop green chilies & coriander leaves. Keep chili pieces big so that you can remove them before eating.

Then take some of oil in a pan. Add mustard seeds and cumin seeds. As they pop, add hing, turmeric powder and curry leaves. Now add green chilies, ground ginger and potatoes. Stir well and cover for 5 minutes.
Remove lid and toss the bhaaji and cook for 2 minutes longer.
Garnish with coriander  (cilantro) leaves
and coconut.
CSA Snapshot

Mailing list sign-up