Potato love

Who doesn't like potatoes? We are crazy about potatoes in this house. If I ask Medha what she wants for dinner, pat comes the answer: batatyachi bhaji. The oily kind. Ahem!

I don't make it often but when I do there is silence at the table because silly chatter only detracts and distracts from the enjoyment of these potatoes. Batatyachi bhaji, roti and yogurt are akin to bliss for us. In fact we were enjoying ourselves so much that I forgot to take pretty pictures after it was cooked. So what you got is all you will get.

Batatyachi bhaji

• 10 small to medium red potatoes
• 4-5 tbsp oil
• 1 tsp mustard seeds
• pinch asafetida
• 1/2 tsp cumin
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2-1 tsp amchur or dry mango powder
• salt to taste

1. Fill a pot with water. Peel and dice the potatoes into small equal sized chunks, about 1 cm cubes, and put these chunks into the pot to prevent blackening through oxidisation. If you are a quick chopper and dicer, feel free to skip this step.
2. Heat oil in a kadhai or large saucepan.
3. Add mustard seeds and when they pop, add asafetida, followed by cumin.
4. Drain the potatoes well.
   
   
   
5. Add turmeric powder and red chilli powder and add the drained potatoes quickly so that the spices don't burn.
6. Mix well so that the potatoes are coated with oil.
   
   
   
7. Cook on medium-high heat uncovered, stirring every so often until the potatoes are almost cooked.
8. Add cumin powder, coriander powder, amchur and salt. Mix well.
   
   
   
9. Allow the potatoes to cook. Let some of the potatoes become crisp as they cook. Serve hot with rotis and yogurt.

 

These potatoes are a flavorful substitute for mashed potatoes and even hash browns. They pair well with roasts, too.

Notes:

• This is a fair amount of potatoes for a family of three. We usually eat it over two meals. Medha loves to eat these potatoes as soon as she comes home from school.
• You could use less oil but it won't taste the same.
• This really needs to be fiery to be good and traditionally, this dish is a gorgeous red in color from abundant use of red chilli powder. I used to call it the lal batatyachi bhaji.
• If you don't have amchur, you could squeeze lemon juice once the potatoes are well done.