Things have been pretty hectic and crazy both at home and work. The New Year has begun and work keeps piling up. I am also preparing for our upcoming trip to India this weekend. We are all very excited and looking forward to that.
It was one of those Saturdays when I did not have the mood cook anything elaborate. The weather was pretty good for cold wintery days and I mostly spent my time cleaning and doing other sundry chores at home. We were invited to a friend’s place for dinner in the evening and so wanted to push off the afternoon by making something light and easy. Since it was the weekend the fridge was almost empty except for some potatoes and onions. It did not take me a long time to decide to make this quick and easy ‘Dry Potato Bhaji’.
This Potato Bhaji is versatile and can be used as accompaniment with Rotis/Phulkas and not to forget yummy Pooris. While growing up this along with Pooris and chutney used to be our breakfast on Sunday mornings. On another note this potato Bhaji is used as a filling in Dosas for making ‘Masala Dosa. I on the other hand used this to make a quick and filling Potato sandwich. This can be eaten as is or along with ketchup to making a filling meal.
- 1 big potato (peeled and boiled)
- 3/4 cup of chopped onion
- 2-3 green chillies slit(as per taste)
- 1 Tbsp urad daal
- 2-3 grated garlic (optional)
- 1 Tbsp grated ginger
- Chopped coriander for garnishing
- Juice of a lemon
- ½ cup shredded coconut (optional)
- Curry leaves
- Mustard seeds
- Cumin seeds
- Salt to taste
- 2 bread slices ( I used whole wheat)
- Mash the potato using a potato masher or the back of a spoon. If there are small lumps that is fine. Keep aside.
- Heat a heavy bottom pan, add oil. Then add mustard seeds, jeera seeds and allow it to splutter.
- Next add curry leaves, grated garlic and mix well. Add the urad daal until tit slightly browns.
- Add the chopped onions along with slit green chillies, salt and sauté until the onions have turned transparent.
- Add turmeric and mashed potato and mix thoroughly. Keep covered for a minute or so. Check for seasonings and adjust taste accordingly.
- Add the grated ginger and shredded coconut (optional). Coconut removes the dryness from the dry curry.
- Finally add the juice of lemon and garnish with chopped coriander leaves.
- The sandwich can be made in a sandwich maker. But I prepared it on the stove top.
- Take a flat griddle and heat it well brushing it with little oil. Place the bread slices and add little oil to the sides. Allow it to brown on all sides.
- Add a big spoonful of potato curry on top of one of the bread. Spread evenly and then place the other bread over the top. Press this together and let it stay for 30 secs or so. Turn on the other side as well. Make sure it does not brown or black .Serve hot!