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.
For the alphabet W
I have chosen Western Sahara! In case you are wondering what on earth is wrong
with me, let me tell you we at Blogging Marathon are at the fag-end of our
marathon, mega marathon where we blog on one
theme. This time its international cuisine the marathon is aptly name”
Around the World in 30 Days”
any more as intro for my post as I have shooting pain in my arm. In fact I am a
day late to post this recipe.
was one not much appreciated at home. The younger one said “Upit with gravy” I suppose
my substitutions were what gave the flavour. It was too bland for out taste
be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!
- 2 Onions
- 5-6 cloves of
- 1 cup of mixed vegetables like carrots capsicum,
pumpkin, cabbage, chopped in chunks
- 100 grms of
mushrooms about 10 big ones, split in 2
- ½ teaspoon Dhania/
- ½ teaspoon Jeera/cumin
- 1 teaspoon Red chilli powder
- ½ teaspoon Pepper powder
- ¼ cup dhania/
coriander leaves, finely chopped
- 3-4 tomatoes,
- 1 cup of chick peas
soaked and boiled
- 1 cup rava
- ¼ teaspoon saffron
- A few spring of coriander and mint
- 2 teaspoon olive oil
- Heat oil in a large
- Add garlic and then line the bottom with the
- Arrange the carrots and mushrooms.
- Add the coriander
powder, jeera powder, red chilli powder, pepper.
- Allow it to simmer
for 5 minutes.
- Add the cabbage, pumpkin and capsicum. Allow
to simmer for 5mins.
- Add coriander, add
in about one cup of water and chopped tomatoes.
- Allow it to simmer
lightly until you see a lot of liquid forming about 15mins).
- Add chick peas
- Stir; let it simmer
for another 15-20 minutes.
let’s get the jada rava ready:
- Roast the rava till you get
a lovely aroma. Measure the volume.
- Boil double the volume of
- Place the rava into a bowl
mix the saffron and cover with boiling water.
- Stir, then set aside for 20
minutes, or until the jada rava has absorbed all of the water.
- Add the chopped mint and
- Add some olive oil mix
well making sure all the rava gets a coating of the oil and to separate
- Then, put the rava in a
strainer lined with a cloth steam for about 5 minutes. This helps the
flavour of the herbs get absorbed.
- Your stew/ soup is done by
- So dish out !!
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