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Sukhi Bhaji
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Ingredients
- Potatoes 3 large (boiled and peeled)
- Salt to taste
- Lime Juice 1 tsp (or to taste)
- Oil 2 tbsp
- Mustard Seeds tsp
- Cumin Seeds tsp
- Asofoetida (Hing) pinch
- Peanuts cup, coarsely ground
- Sesame Seeds 1 tbsp
- Turmeric 1/2 tsp
- Green Chili 1 to 2 (to taste), finely chopped
- Curry Leaves 1 sprig
- Cilantro Leaves 5 sprigs, chopped for garnishing
Methods
- Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
- Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
- Heat Oil in a medium non-stick pan.
- Add Mustard Seeds and Cumin Seeds and allow them to sputter.
- Add Asofoetida, Peanuts and Sesame Seeds.
- Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
- Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
- Cook on medium heat for 4-5 minutes, stirring occasionally.
- Garnish with chopped Cilantro Leaves.
Tips
- If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
- This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.
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