Sukhi Bhaji Recipes
12-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For Boiling Potatoes:
4 medium-sized potatoes, peeled
Water, as needed
1/2 teaspoon turmeric powder
Salt to taste
For the Sukhi Bhaji:
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2-3 green chilies, slit lengthwise
8-10 curry leaves
1 inch ginger, finely chopped
1 medium onion, thinly sliced
1/2 teaspoon turmeric powder
1 teaspoon sugar (optional)
Salt to taste
1/2 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons fresh coriander leaves, chopped
For Garnishing:
A few sprigs of fresh coriander leaves
Grated coconut (optional)
Instructions:
Boil the Potatoes:
Cut the peeled potatoes into small cubes.
In a pot, bring water to a boil. Add the potato cubes, turmeric powder, and salt.
Boil until the potatoes are just tender but still firm. Drain and set aside.
Prepare the Sukhi Bhaji:
Heat the oil in a pan over medium heat.
Heat the oil in a pan over medium heat.
Add mustard seeds and let them splutter. Then add cumin seeds, green chilies, and curry leaves. Sauté for a few seconds.
Add chopped ginger and sliced onions. Cook until the onions are translucent.
Stir in the boiled potato cubes. Mix well.
Add turmeric powder, sugar (if using), and salt. Mix everything well.
Cook for about 5-7 minutes on low heat, stirring occasionally to prevent sticking.
Final Touches:
Sprinkle garam masala and lemon juice over the potatoes. Give it a good mix.
Cook for another minute and then turn off the heat.
Garnish with a chopped coriander leaves and grated coconut if desired.
Serving:
Serve hot as a side dish or with Goan bread (Pao) for breakfast.
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