Patal Potato Bhaji Recipes

GOAN MIXED BHAJI (PATAL BHAJI & PATAL POTATO BHAJI)

Steps:

• Wash the dried peas well, soak in sufficient water overnight. Next day, pressure cook with 2 cups of water and a little salt, on medium heat for 3-4 whistles until soft and well cooked. It shouldn't be too mushy.
• Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida), curry leaves and sauté until the curry leaves turn crisp.
• Add ginger and garlic, sauté until fragrant.
• Add chopped onions, sauté until it turns translucent.
• Add chopped tomatoes, cook until it turns mushy.
• Add all the spice powders, saute another 30 seconds.
• Add the cooked peas. Add some stock from the pressure cooker, or add extra water as per desired curry consistency. Bring to a boil, simmer for another 5 minutes. Check for seasoning and adjust accordingly.
• Sprinkle chopped cilantro, and switch off the heat.
• Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida), curry leaves and sauté until the curry leaves turn crisp.
• Add ginger and garlic, sauté until fragrant.
• Add chopped onions and chopped green chillies, sauté until it turns translucent.
• Add the turmeric powder, saute another 30 seconds.
• Add 1 cup water and salt to taste, mix well. Bring to boil.
• Add potato cubes, cover and cook on medium-low heat until potato is soft and tender. Check for seasoning and adjust accordingly. Sprinkle cilantro and switch off the heat.
• Serve both the dishes with pooris/pav.