Aayi serves this bhaji with chapathi during Saturdays when we don’t eat nonveg, garlic and onions. I had written more about these fasting days in my potato bhaji with poha masala post. Usually this and chapathi are served for breakfast. Aayi has many such no-onion, no-garlic side dishes that go well in such days.
This bhaji was always at the back of my mind, but I had never prepared it. But after coming to US, I needed something to go with chapathi in my husband’s lunchbox. I was bored of making same thing again and again, so I asked Aayi and prepared this. This bhaji has only a few very common ingredients, but the bhaji turns out to be very very tasty.
Ever since I heard ginger helps in reducing headaches, I am making this bhaji as well as ginger tea whenever possible.
2 cups chopped boiled potatoes
1 and 1/2 tea spns grated or finely chopped ginger
1/2 tea spn cumin seeds
3-4 curry leaves
3-4 green chilies
1 tbl spn grated coconut
2-3 strands of coriander leaves
A pinch turmeric
Heat oil and add cumin seeds. When they are fried, add ginger, curry leaves and slitted chilies. Fry for sometime. Add potatoes, turmeric and 2 cups of water. Add chopped coriander leaves, coconut and salt. Cook for another 1-2mins.
Serves : 2-3
Preparation time : 15mins