As my father grew up in Nagpur, he loves eating more of dry sabzi or sukha bhajis. He is also a great cook and I learnt some easy and delicious recipes from him.
This is a recipe for Sukha Bhaji or Sukki Bhaji (as my father calls it). I mentioned about Sukki Bhaji in my post on Chillah.
- 4 large potatoes
- 2 large onions, finely sliced
- 1 tsp mustard seeds (black / white)
- 1 tsp white oil
- salt to taste
- 1 green chiili, finely chopped
- 1 bunch coriander leaves, finely chopped
- Wash the potatoes and cut into half. Retain the peel.
- Pressure cook potatoes with 2 whistles (Dont overcook otherwise potatoes will be too mushy).
- Remove from fire. Let the cooker come down to normal temparature. Strain water and kep the potatoes aside.
- Remove the outer skin of the potatoes and roughly smash / crush the potatoes with hand / backof a ladle (Ensure not to make a paste).
- Heat oil in a non-stick pan. Add the mustard seeds and let them splutter.
- Add the sliced onions and saute till light brown.
- Add the roughly smashed potatoes, chopped chillies and salt and mix well.
- Saute for another 3-4 mins so that the potatoes are slightly brown in colour.
- Remove from fire. Transfer to a serving bowl / plate and garnish with chopped coriander leaves.
- Serve hot with roti / paranthas.