The Goan Style Sukhi Potato Bhaji recipe is a no-onion,no-garlic vegetable not dry nor is it runny. It is just right for you to scoop it up with buns or pav.
I carry lunch to work and we friends share what we carry. My friend Trupti had brought CAPSICUM CHUTNEY we all agreed that it was a nice change from the regular coconut chutney and of course we shared the recipe.
Here are the
1 teaspoon urid daal
¼ teaspoon methi/fenugreek seeds
1 teaspoon jeera/ cumin seeds
½ teaspoon mustard seeds
½ teaspoon hing/asafoetida powder (I prefer the rock hing/asafoetida and that I use a small rock)
2-3 green chillies (adjust as per taste)
I teaspoon oil
8-10 cashew nuts I also used roasted ground nuts 20 in number
1 teaspoon Coconut
A small 1 inch piece of Tamarind
Small marble sized ball of jaggery
Salt (adjust as per taste)
- Dry roast urid dal till it becomes reddish. Remove in the chutney pot of the mixer.
- Dry roast mustard, hing/asafoetida (Shankar chaap), jeera/ cumin seeds till the mustard starts spluttering. Switch off the gas and add the methi/fenugreek seeds. Stir till the methi/fenugreek seeds become reddish. Remove in the chutney pot.
- Now heat the oil and fry well the capsicum & green chillies.
- Grind all the ingredients and serve with idli, butter idli.