Ingredients:
Potato – 4
Onion – 1 big, chopped
Garlic – 3-4
Ginger – 1”
Green chilies – 3-4
Curry leaves – 3-4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Methi seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida a pinch
Salt
Cooking Procedure:
Boil the potato, peel them and chop then into small pieces. Make ginger, garlic and green chili paste. Heat 2-3 tbsp of oil in a pan, add the mustard seeds. When the mustard seeds start to crackle, add the cumin seeds and methi seeds. Then add the onion and fry till they become translucent. Then add the green chili paste and curry leaves. Fry the paste for a minute. Then add the turmeric powder, asafetida and salt. Mix everything well and then add the boiled potato. Mix everything well, cover it and let cook on medium heat for 5-10 minutes. Garnish with freshly chopped coriander leaves. You can serve this bhaji with dosa, roti and also use in missal.
Potato – 4
Onion – 1 big, chopped
Garlic – 3-4
Ginger – 1”
Green chilies – 3-4
Curry leaves – 3-4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Methi seeds – ¼ tsp
Turmeric powder – ¼ tsp
Asafetida a pinch
Salt
Cooking Procedure:
Boil the potato, peel them and chop then into small pieces. Make ginger, garlic and green chili paste. Heat 2-3 tbsp of oil in a pan, add the mustard seeds. When the mustard seeds start to crackle, add the cumin seeds and methi seeds. Then add the onion and fry till they become translucent. Then add the green chili paste and curry leaves. Fry the paste for a minute. Then add the turmeric powder, asafetida and salt. Mix everything well and then add the boiled potato. Mix everything well, cover it and let cook on medium heat for 5-10 minutes. Garnish with freshly chopped coriander leaves. You can serve this bhaji with dosa, roti and also use in missal.
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