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- Duration: 25 minutes
- Serves: 3 to 4 people
Spice Level: Medium
The second-fastest-selling Maharashtrian street-food of all time, losing only to Vada Pav, is the delectable ‘Bhaaji’. In Maharashtrian homes, it is typically served with poori, dal, rice and raita. Also called ‘Batata Bhaaji’, this versatile dish can be prepared in both gravy and dry versions.
- Potato, boiled, peeled and roughly mashed (4)
- Split black gram (dhuli urad dal), skinless (2 tsp)
- Mustard leaves (sarson) (½ tsp)
- Green chillies (hari mirch), chopped (4)
- Curry leaves (kadipatta) (10 to 12)
- Oil (3 tsp)
- Onion, sliced (2)
- Tomato, puréed (3)
- Ginger (adrak), finely chopped (1)
- MTR Haldi/Turmeric Powder (¼ tsp)
- Asafoetida (Hing) (a pinch)
- Heat oil in a kadhai on a high flame. Add the sarson and as it begins to crackle, add the green chillies, kadipatta and urad dal. Sauté till the dal turns golden brown in colour.
- Next, add the onions and sauté till they turn translucent. Lower the flame to a medium. Add the ginger and continue to sauté for a minute more.
- Now, add the MTR Haldi/Turmeric Powder and hing and stir well for another minute.
- Pour in the tomato purée and add salt. Keep stirring till the tomato purée begins to change colour.
- Next, add in the mashed potatoes and mix thoroughly.
- Add 2 to 3 cups of water to the mix and bring the concoction to a boil on a medium flame.
- Further, lower the flame and let it simmer for 5 to 7 mins.
- Serve the bhajji piping hot with poories.
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