Batatyachya Kacharya

(Link to Marathi Recipe)
Stir Fried Potatoes

Last weekend I was too bored to go out for lunch and equally bored to cook anything elaborate. I was debating between making daal-chaval or just make Upama for lunch and that is when I realized I have enough chapatis for lunch. The fridge was empty, no vegetable, no curry leaves or even green chilies!! But I had few potatoes in the pantry that came to rescue me! I decided to make Batatyachya Kacharya! It is the most simple dish to make and turns out best when made in cast iron pan. Potatoes cook evenly in the cast iron pan and even make them crisp if roasted on low heat for longer time. This basic minimalistic dish is very traditional and made in various forms all over India.

Let's see how it is made -

3-4 medium White Potatoes
2 tbsp Oil
Tempering - Cumin seeds, Mustard Seeds, Turmeric Powder, Hing, Methi Seeds
Salt per taste
Red Chili Powder to taste

Preparation -
Peel potatoes, cut in quarters. Then slice these quarters as thin as possible.
Keep sliced potatoes in a bowl of water, this prevents blackening.
Heat oil in a cast iron pan, add cumin, mustard and methi seeds. Once mustard seeds start spluttering, add turmeric powder and hing.
Drain potatoes and add to the pan and saute it for 3-4 minutes on lower medium heat.
Cover and let it cook for 2-3 more minutes.
Check if potatoes are partially cooked. Add salt and red chili powder and mix thoroughly.
Again cover and let it cook. Potatoes should get fully done in another 3-4 minutes.
Eat with chapati and pickle!!

Tips -
  1. I like to add about 1 tbsp roasted peanut powder when its done. It gives nice crunch.
  2. I have used Dabeli Masala in the bhaji and that is just too good.
  3. I sometimes make sandwiches with this sabji, green chutney, cucumber and tomatoes in the sandwich press.


Post a Comment

Thank you for stopping by my culinary adventures. I appreciate your visits and comments. Please stop by again.

Popular Posts