This is a traditional Potato Bhaji made by the Konkani community. It is the fragrance of coconut oil and the use of whole Coriander seeds that makes a difference to this dish. Though usually served with Poori it goes well with Chapati and bread too.
3 medium sized potatoes
2 large onions
2 tbsps Coconut oil
1 tsp Jeera /Cumin seeds
1 heaped tsp coriander seeds
3 green chillies
1 sprig curry leaves
A pinch of Haldi /turmeric powder
Juice of half a lemon
Pressure cook the potatoes. Deskin and chop them fine. Slice the onions. Chop the green chillies. Heat oil in a pan. Add the Jeera and coriander seeds. After they splutter drop in the green chillies and curry leaves. Toss. Add the sliced onions and salt. Roast till translucent. Drop in the Haldi and potatoes. Pour in a glass of water(250 ml) and bring to a boil. Lower heat and allow to simmer for five to seven minutes. Switch off. Add the lemon juice, mix and serve hot.
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