10 Minute Potato Bhaji

A few days ago, I was reading an article that talked about how humans associate smells and sounds with memories. I saw this association in action while a friend was sharing this recipe with me. She told me how her father would make this particular potato bhaaji (उकडलेल्या बटाट्याची भाजी) when he cooked for the family, once every fortnight.Which also triggered some personal memories.

This bhaaji is very easy to make, so that you can pamper your family without sweating it out!

I always have boiled potatoes on hand, which makes this bhaaji even easier to make.
We have made potato bhajis in the form of Thechlele Potatoes and Potato Kachrya , but this tastes different because of the different spice profile and the fact that the potatoes aren't cooked after boiling. Hence they retain their original flavour. Here's the recipe.

Serves 2

Recipe for Potato Bhaji:

Ingredients:

Potatoes	3, Small, Boiled
Coriander	1 Tbsp, chopped
Coconut	1Tbsp, scraped
Green Chillies	2, Finely chopped
Sugar	1/4 tsp
Salt	To Taste(~3/4 tsp)

For the tempering:

Oil	2 tsp
Curry Leaves	7-8 leaves
Asafoetida	1/2 tsp
Fenugreek Seeds	1/8 tsp

Mustard Seeds

1/4 tsp

How to make Potato Bhaji:

1.Peel and chop the boiled potatoes into quarters. Then further chop the quarters into ~1cm thick slices.

2.Make the tempering by heating oil in a pan.Once it heats up (which you can test by adding a couple of mustard seeds to the oil. Once they 'pop', you're ready to go),reduce the heat to the lowest setting.Now add the mustard and fenugreek seeds and wait for 30 seconds.Then add the curry leaves.Watch your hands as they will 'pop' with their moisture content. Next add the asafoetida and turn off the heat.Let the tempering cool in the pan.

3.Now mix the rest of the ingredients with the potatoes and pour over the tempering.Mix it all together and you're done.

This bhaji is usually served with poli but you could eat it by itself as a snack.

This recipe will give you ~351 calories.