SUKKI BATATA BHAJI / DRY POTATO SUBZI

One of my favourite dishes ever is Sukki Aloo Ki sabzi. This potato curry is used in masala dosa and is the perfect accompaniment for puri and chapatti.  It is very simple to make but getting it just right is an art that is learnt with experience. This is a versatile sabzi that can be adapted to a number of recipes. A quick and easy aloo curry or potato masala recipe that goes well not only with masala dosa but it can also be used as a filling to make sandwich, roti rolls or wraps and can also used for making aloo bonda and vada for the vada pav. I make this potato curry often to go with the breakfast for dosa or sandwich and the same day I also use it for the kids lunch box to make rolls. You can adjust the texture of the curry according to your liking. I prefer to keep it slightly moist, little dry that the curry served in restaurants. Hope you like my version. 

INGREDIENTS:

2 Medium Sized Potatoes

1 Big Onion, chopped finely

2-3 Green Chillies, chopped

1 teaspoon Ginger-Garlic Paste

1 tablespoon Oil

½ teaspoon Turmeric Powder

Salt as needed

Chopped Coriander

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

A pinch of Asafoetida

METHOD:

STEP 1 – Par boil the potatoes, cool them and peel them off. Cut them into small cubes.

STEP 2 – Heat oil in pan, splutter cumin-mustard seeds, add hing and then add chopped onion, green chillies and ginger-garlic paste.

STEP 3 – Saute well and cook till the raw smell vanish.

STEP 4 – Add turmeric powder and salt and mix.

STEP 5 – Add boiled chopped potato and mix well.

STEP 6 – Cook for 3-4 minutes and switch off the flame.

Garnish it with chopped coriander and serve.