Sukhi Bhaji is a traditional dry potato dish popular in the state of Gujarat. This particular recipe uses ground peanuts and sesame seeds for a unique taste and wonderful texture.
Potatoes – 3 large (boiled and peeled)
Salt – to taste
Lime Juice – 1 tsp (or to taste)
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Cumin Seeds – ½ tsp
Asofoetida (Hing) – pinch
Peanuts – ½ cup, coarsely ground
Sesame Seeds – 1 tbsp
Turmeric – 1/2 tsp
Green Chili – 1 to 2 (to taste), finely chopped
Curry Leaves – 1 sprig
Cilantro Leaves– 5 sprigs, chopped for garnishing
- Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
- Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
- Heat Oil in a medium non-stick pan.
- Add Mustard Seeds and Cumin Seeds and allow them to sputter.
- Add Asofoetida, Peanuts and Sesame Seeds.
- Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
- Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
- Cook on medium heat for 4-5 minutes, stirring occasionally.
- Garnish with chopped Cilantro Leaves.
- If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
- This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.
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