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.
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.
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