Suki Bhaji this is a traditional Goan potato vegetable, that is relished with ‘pao’ or ‘unna’ which are the local bread which the ‘Podder’ sells hot, straight out of the bakery. It is eaten plain or mixed with ‘salad bhaji’ or ‘chananacho ras’! Just the thought of it is making me drool. Maybe I will make it this weekend. Let’s see what I will need for suki Bhaji.
3 Potatoes boiled.
2 tsp oil
1 tsp jeera/cumin seeds
½ tsp mustard
½ tsp turmeric
Few curry leaves
1 tsp jeera
3 green chillies (adjust as per taste)
1 inch piece of ginger
Juice of ½ lime
1. I generally use boiled potatoes as it reduces my cooking time and peeling and chopping is easier. (My daughters peel and chop them up if I am making suki bhaji).
2. Grind together the ginger, 1 tsp jeera and green chillies use a little water.
3. Heat oil and add 1 tsp jeera and mustard seeds. When the mustard splutters add curry leaves and the chopped potatoes.
4. Add the ground mixture with a little more water, say about 2 teacups and salt. Boil till the vegetable is well mixed but a little watery. Switch off the gas.
5. Add the coriander and lime juice. Mix well. Cover and keep aside for about 5-10 minutes.
6. Tastes best hot with puri, bread, chapatti or phulka. But is good when cold too. Excellent for lunch boxes.