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Upvasachi batata bhaji
Fasting potato stir-fry with peanuts
उपवासाची बटाटा भाजी: Maharashtrian dry fasting potatoes tossed with cumin, crushed green chilli, roasted peanut crumbs, lemon and a pinch of sugar
Ask anyone from Pune or Nashik what they eat on Ekadashi or a Navratri upvas, and this dry potato bhaji will be on the plate, usually next to sabudana khichdi or bhagar and a bowl of danyachi amti. Unlike North Indian vrat ke aloo, there is no tomato and no gravy: cubes of boiled potato are tossed in ghee or oil with cumin and crushed green chilli, then coated in coarsely ground roasted peanuts that cling to every piece. A little sugar and lemon give it the gentle sweet-sour lift that Maharashtrian cooking loves, and coriander and fresh coconut finish it. It is quick, filling and good cold in a tiffin too. Some families add curry leaves; others leave them out on strict fasts. Chef's tip: cool the potatoes completely before cubing; warm potatoes break into mash when you toss them.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb potatoesboiled, cooled, peeled and cut into 2 cm cubes
- 2 ⅛ oz roasted peanutsskinned and coarsely ground
- 2 tbsp groundnut or sunflower oilor ghee (then not vegan)
- 1 tsp cumin seeds
- 3 green chilliescrushed to a coarse paste
- 8 curry leaves (optional)
- 1 tsp sendha namak (rock salt)
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp fresh corianderchopped
- 2 tbsp fresh coconut (optional)grated
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Method
0/5 doneStep 1: Heat 2 tbsp groundnut or sunflower oil in a wide kadhai over a medium heat. Add 1 tsp cumin seeds and let it splutter for 20 seconds.
Step 2: Add 3 green chillies and 8 curry leaves and stir for 30 seconds without letting the chilli brown.
Step 3: Add 1 ⅛ lb potatoes and 1 tsp sendha namak (rock salt) and toss gently over a medium heat for 4–5 minutes until heated through and lightly crisp at the edges.
5 minStep 4: Sprinkle over 2 ⅛ oz roasted peanuts and 1 tsp sugar and toss for 2 minutes until the peanut crumbs coat the potatoes. Common mistake: grinding the peanuts to a fine powder; it goes pasty. You want coarse crumbs with some bite.
2 minStep 5: Turn off the heat, squeeze over 1 tbsp lemon juice and toss in 2 tbsp fresh coriander and 2 tbsp fresh coconut. Serve warm with sabudana khichdi or bhagar.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 6 g
- Carbs
- 24 g
- Fat
- 14 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does upvasachi batata bhaji take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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