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Saturday, February 28, 2009

Sukki Bhaji (Sukha Bhaji)

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

  1. Wash the potatoes and cut into half. Retain the peel.
  2. Pressure cook potatoes with 2 whistles (Dont overcook otherwise potatoes will be too mushy).
  3. Remove from fire. Let the cooker come down to normal temparature. Strain water and kep the potatoes aside.
  4. Remove the outer skin of the potatoes and roughly smash / crush the potatoes with hand / backof a ladle (Ensure not to make a paste).
  5. Heat oil in a non-stick pan. Add the mustard seeds and let them splutter.
  6. Add the sliced onions and saute till light brown.
  7. Add the roughly smashed potatoes, chopped chillies and salt and mix well.
  8. Saute for another 3-4 mins so that the potatoes are slightly brown in colour.
  9. Remove from fire. Transfer to a serving bowl / plate and garnish with chopped coriander leaves.
  10. Serve hot with roti / paranthas.


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