Friday, October 30, 2009

Potato Bhaaji (Goan-style Batatyachi Paatal Bhaaji)

One dish which I grew up eating and simply love the taste. Potato Bhaaji is a very simple dish yet very tasty suiting the coastal taste buds. You will find this is most of the Goan houses in North Goa - Panjim, Mapusa, Bicholim et al. It goes well with Chapathi or Goan Laadi Pao. It is called Batatyachi Paatal Bhaaji owing to the liquid consistency of the curry, Paatal in Goan Konkani stands for liquid. This dish is available in most of the retaurants in Goa and is a delight to eat owing to the subtle flavours of Potatoes and Tomatoes. One could also garnish with grated coconut, I simply omitted it.

~ Bataatyachi Paatal Bhaaji - Goan style ~
Preparation time ~ 15 minutes minutes
Cooking time ~ 20 minutes

Potatoes (boiled and mashed) - 2 cups
Tomatoes (Chopped, diced and blanched) [optional] - 1 cup
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Green Chillies (chopped) - 2
Grated coconut - 4 teaspoons
Coriander leaves (chopped) - 6-7 sprigs

Heat oil in a deep dish sauce. The pan should be thick bottomed. Once oil heats up, add cumin seeds, they would pop up in size. Saute green chillies, mustard seeds and urad dal. Once they are sauted well, add diced and lightly mashed potatoes. Saute well and add tomatoes. Add enough water to bring about a semi-liquid consistency. Adjust the salt and simmer on a low flame for 10-15 minutes. Once completely cooked, turn off the flame and garnish with coconut (grated) and coriander leaves. Serve hot with Pao, Poori or Chapathi.

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