Onion-potato Ras Bhaji

It is a simple preparation that complements pav, bread, chapati & also rice.Taste wise it is mainly sour & spicy. Thickness could be adjusted to your liking.


Time 20-25 mins (If you use pre-boiled potato, cooking time will be shortened.)


Serves 3-4


Ingredients: 2 medium sized raw or boiled potatoes.(you may use potato with its skin), 2 medium sized onions, 2 medium sized tomatoes- all three cut in to small pieces, 2 tsp tamarind water, 1-2 tsp saaru (rasam) powder, 1 tsp dhania-jeera powder, ¼ tsp turmeric powder, salt to taste, finely chopped coriander leaves


Seasonings: 2 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, 6-8 curry leaves


Method

1. Heat oil in a pan. Crackle mustard & cumin seeds.

2. Add onions & curry leaves. Fry, cover & cook for 2-3 mins.


Option 1

3. Add raw potato pieces & turmeric powder, fry for a minute cover & cook.

4. After 2-3 minutes add required amount of water & the tomatoes, cover and cook until potatoes are cooked. Add salt.

Or

Option 2

3. Stir, add turmeric powder, tomatoes and boiled potato pieces. Fry for a minute.

4. Add salt & required amount of water


5. When the water is boiling add 1 tablespoon of dilute tamarind water, saarina pudi & dhania-jeera powder.

6. Cover and cook for 4-5 minutes on a low flame.

7. Garnish with coriander leaves & serve.


Note:

1. You may add capsicum too.

2. You may reduce water and make an almost dry curry. This can be used in lunch boxes or during travelling. The dry curry stays good for almost a day, so it is an excellent accompaniment for chapattis while travelling.

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Thanks a lot, Vijima. Since it is a simple recipe with very little masala, please try.

 

That's nice, Sunny@Sunburst. Thanks for your comments.

 

Wow, Sandy!