pic nic bhaji(batata che patal bhaji)

This curry has been called by different names over generations!!  My granny made it for my mausi when she was a little girl and since this was packed for a picnic lunch the bhaji got its unique name  'Picnic bhaji'!!!!

INGREDIENTS:

4 Potatoes
2 finely chopped onion,
2 tsp re chilly powder,
1 tsp turmeric powder
half teaspoon mustard seeds
4-5 fenugreek (methi) seeds
1 pinch asafoetida (hing)
3tbsp groundnut oil,
salt to taste
a pinch of sugar

Method :
 Peel the potatoes and  dice them into small cubes of about half inch pieces.
Heat oil put hing, mustard seeds, methi seeds and  finely chopped onion
Saute it till the onions turn translucent
Add the potatoes and a little water.
When the curry starts boiling add the chilly powder, salt and sugar.
Garnish with coriander leaves.

BELONJI SUKKE(VELLIO)

INGREDIENTS:

 Belonji fish,
Half coconut scraped,
handful red chillies,
2 tbsp coriander seeds,
tamarind (the size of a small lemon),
1  onion (finely sliced)
1 tsp turmeric powder.

To be mixed with the ground masala

2 finely chopped onion
1 small piece of ginger( about an inch finely chopped)
2 tbsp coconut oil.

METHOD:

Clean, wash the fish and keep aside.
Heat a kadai and  dry roast only chillies and coriander seeds.
Grind the coconut, red chillies, coriander seeds, tamarind, sliced onion and turmeric powder.
Take a kadai and before placing it on fire , put the ground masala, chopped onion, chopped ginger, coconut oil, salt  and finally the belonji (FISH).
Add very little water and mix lightly with your fingers making sure that the fish does not break .
Cover with a  lid and  cook on very low flame till done.
This dish does not require any stirring while it cooks as the fish is very delicate and breaks easily.
Best served with hot rice.