AuthorSrinivas AcharyaA tasty potato sukha bhaji for breakfast, lunch or dinner. Today we will prepare sukha potato bhaji (batate palya) udupi style. We will use coconut for the cooking. Goes well with chapati, poori, rotti.
The Restaurant type sukha bhaji is easy to prepare.
Chop the onions for about 2 cups and keep them aside.
Chop potato into small cubes for about 2 cups and keep them aside.
Grate the coconut. We would require 1/2 cup.
Soak a small lemon size tamarind for 10 mins.
Squeeze the tamarind & extract the tamarind juice and keep it aside.
In a pan, heat 4 tbsp of oil. We would require more oil for this dish.
Add 1/2 tsp of mustard seeds, 1 tbsp of urad dal, 3 red chillies.
Once the mustard seeds crackle, add curry leaves.
Add 2 cups chopped onions. Fry for about 5 mins on medium flame.
Add 2 cups of chopped potatoes. Mix well and cook on a medium flame for 10 mins. Then add tamarind extract and salt. Mix well.
In a mixer, add 1/2 cup grated coconut, 1 tbsp jeera, 1 tbsp coriander seeds, and 7 red chillies, (add more if you need more spicy).
Add 1/2 cup water and grind to a paste.
Once the onion & potato is almost cooked, add the grinded mixture and mix well.
Add salt if required and cook for 6-10 minutes.
Garnish the dish with coriander leaves.
Restaurant-style sukha bhaji is ready to serve with chapati, poori, etc.
Ingredients
Directions
Chop the onions for about 2 cups and keep them aside.
Chop potato into small cubes for about 2 cups and keep them aside.
Grate the coconut. We would require 1/2 cup.
Soak a small lemon size tamarind for 10 mins.
Squeeze the tamarind & extract the tamarind juice and keep it aside.
In a pan, heat 4 tbsp of oil. We would require more oil for this dish.
Add 1/2 tsp of mustard seeds, 1 tbsp of urad dal, 3 red chillies.
Once the mustard seeds crackle, add curry leaves.
Add 2 cups chopped onions. Fry for about 5 mins on medium flame.
Add 2 cups of chopped potatoes. Mix well and cook on a medium flame for 10 mins. Then add tamarind extract and salt. Mix well.
In a mixer, add 1/2 cup grated coconut, 1 tbsp jeera, 1 tbsp coriander seeds, and 7 red chillies, (add more if you need more spicy).
Add 1/2 cup water and grind to a paste.
Once the onion & potato is almost cooked, add the grinded mixture and mix well.
Add salt if required and cook for 6-10 minutes.
Garnish the dish with coriander leaves.
Restaurant-style sukha bhaji is ready to serve with chapati, poori, etc.
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