Batatyachi Bhaji – Easy & Tasty

This version of Batatyachi bhaji is my favorite! My mom cooks up this in a jiffy! And it’s easy to make! This is the first bhaji I learnt to cook after I shifted to Bangalore! I didn’t know to cook!

My Mom’s the inventor of this bhaji and she calls it “Kano-tomat ghalun Batatyachi Bhaji”

Ingredients:
2 medium potatoes
1 large onion
1 large tomato
1 tea spn jeera
3-4 green chillies (slitted)
1/2 tea spn turmeric powder
5-6 strands of coriander
1/2 tea spn sugar
1 tea spn oil
salt to taste

Method:
Chop tomatoes and potatoes into cubes. Keep potatoes slightly thin so that they cook properly.
Slice the onions.

Heat oil in a kadai and add jeera. Let the jeera splutter. Add in the onions and fry for few minutes till they turn slightly brown. Then add the green chilies and tomatoes. Cook for a few minutes. Add turmeric powder, little sugar and salt as per taste. Now add the potatoes and fry. Add around 1 or 1/2 cup water ( you may require more water if the potatoes dont’ cook properly). Cover and cook for around 15 minutes.

Check if potatoes are cooked else keep on heat for few more minutes.
Add coriander and mix well. Cover and keep for a few minutes.

Batatyachi Bhaji is ready!

Serve hot with Phulka/chapati or steamed rice & dal!

Tip: Make a sandwich using this sabji! Layer the sabji on 1 slice of bread. Cover with another slice and place in a sandwich maker!
If you don’t have a sandwich maker, first heat the bread slices on a tava and then make the sandwich. Slightly press down and cut diagonally for a healthy snack.

Goan Fish Curry – Mackerel

Another version of the fish curry. “Goan Mackerel Curry” called as “Bangadyache Hoomhan” in Goa!

Ingredients:
2 mackerel/bangde
1 cup freshly grated coconut
3-4 pepper corns
2-3 green chillies
1/4 tea spn turmeric powder
1 small round of tamarind
1 small piece of ginger
4-5 tephal pieces
salt to taste

Method:
Clean the mackerel and wash thoroughly with water. Cut into 3-4 pieces. ( do not use the head for this curry!). Marinate with around 1/2 tea spn of salt for 10 mins.

Grind coconut, turmeric powder, pepper, green chillies, tamarind and ginger to fine paste using very less water.

Add this paste in a pan with little water and heat. Add the mackerel pieces and salt. Add tephal and let it boil for 5-10 mins. Do not boil too much as mackerel cooks pretty fast.

Serve with hot steamed rice and kismur!

Tip: To make this more spicy increase the ginger or the chilli while grinding. You can eat this spicy version with a loaf of bread! Tastes yummy!

*”Hoomhan” = “Hoo”(phew!) + “mhan”(say) = “Say Phew!“
Typically these fish curries are made real spicy and after eating them you end up saying “hoo” Hence the name “Hoomhan“