Making minor variations in a recipe gives rise to new one as well as a change in flavour which is much needed every now and then. Tender spring onions with lush green stalks are available these days and the addition of these to the potato sabzi adds a wonderful flavour and taste to this simple recipe.

RECIPE :

Ingredients

  • 3 1/2 cups small cubed potatoes
  • 2 to 3 stalks of tender spring onion greens chopped fine
  • 1 to 1 1/2 tbsp oil ( as required)
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/8 tsp turmeric powder
  • 2 green chillies slit lengthwise
  • 1 tsp kashmiri chilli powder( adjust to individual spice required)
  • Salt to taste
  • Coriander leaves finely chopped to garnish

METHOD :

  • Peel the skin of the potatoes and cut them the into small cubes. Dip the cubes in water to prevent oxidation.
  • Heat 1 tbsp oil in a nonstick/ ceramic pan,add mustard seeds. When they splutter add asafoetida, turmeric powder, green chillies,salt, mix well, add cubed potatoes, and saute well so that the spices and oil coat the potatoes well. Cover with a steam release lid and cook on low heat, sauteing gently in between.
  • When they are 3/4th done ,remove the cover and saute gently. This way the moisture if any evaporates and the potato cubes become crunchy. In case you feel the sabzi looks dry, then add another 1/2 tbsp oil and saute well till done. To check if the potatoes are tender pierce the potatoes with a fork or knife. If it slides through easily the potatoes are cooked. Now sprinkle the red chilli powder, spring onion greens and saute well so that the spices coat the spring onion greens too.
  • Do not saute for long as the greens should be crunchy and they taste great even if they are a little raw. Garnish with finely chopped coriander leaves.
  • Serve hot as a side dish with puris/ chapatis or even dal rice.

NOTE :

  • The potatoes can also be cubed with its skin on as the skin of potatoes is also laden with vital nutrients and also adds flavour to the sabzi.
  • This bhaji comes out tastier and crispier when cooked in a iron kadai but it requires more oil.