Saturday, June 25, 2016

Posted by Mala at 1:30:00 AM No comments
In South, the constant companion for poories is, Masal , whereas in the North, it is always Poori-bhaji, and I got to eat this combo many a times, when I visited Uttarakhand recently. That's why, I have named it "Uttarakhand special". This is a very saatvik subzi, no onions no garlic, but I don't know from where this bhaji acquires so much taste and aroma.
"Simplicity is the ultimate sophistication" and "Simplicity is beauty" are some quotes. May be, this bhaji also gains its flavor and taste from its simplicity!!


                                                                       Ingredients
                                                      Potato - 3, pressure cooked and crumbled
                                                                   Tomato - 3, chopped
                                                                  Green chillies - 2, slit
                                                                 Chilli powder - 1 1/2 tsps
                                                                     Salt to taste
                                                          Coriander leaves for garnishing
                     
                                                                   For seasoning
                                                               Cooking oil - 2 tsps
                                                               Turmeric powder - 1/2 tsp
                                                                       Jeera - 1 tsp

                                  Recipe Cuisine: North Indian; Category: Breakfast/lunch/dinner
                                              Prep time: 10 mts; Cooking time : 15 mts
                                             
                                                                       Serves 3

                                 Heat up cooking oil in a pan, season turmeric powder and jeera

Then add the slit green chillies and tomatoes, sautee well, keep the flames on the lowest. Add the chilli powder also now,pour some water, and  allow to boil till the tomatoes become mushy, and the chilli powder loses its raw flavor.


Picture below shows the cooked & crumbled potatoes,  being added to the boiling and reduced  tomato gravy, then mixed well and allowed to boil for 5 minutes,salt to taste added,  and switched off

Garnish with coriander leaves.

Serve hot-hot with puffed up poories!!!


This post first appeared in www.malpatskitchen.com
Notes
*Ginger-garlic and onions can be used, if you want to.
*This bhaji is a definite good side for dosas and chapathies too.





                                           





0 comments:

Post a Comment