Rassedar Batatyachi PathaL Bhaji (Flavorful Potato Gravy)

Rassedhar batata Pathal bhaji is a delicious liquidy Batata (potato) bhaji with no onion or garlic, hence is also called an "Uppasachi Bhaji" or a curry that can be consumed on Fasting days. This style of bhaji was introduced to our home by my dear Radhikavanni (sister in law). Radhikavanni was the sweetest person and was a fantastic cook too. Her hands had the magic touch and anything she made was very flavorful and tasty. She used to stay in Dadar, Mumbai, with her brother before she got married and moved into our family and our home. This bhaji is a typical Maharastrian dish that was on the menu at her brother's restaurant in that area, and I guess she had learned and mastered the recipe. This bhaji is typically served with poories (Puffed wheat breads) or with phulkas or poLi as they are called in Marathi. We all began to love this bhaji and so did any guests to our home. One person who loves this bhaji, is my dear uncle. Anytime he visited our house in Bombay, a request was made to my Radikavanni for this special dish on one of the days.

I miss my dear vanni very much, and every time I make this or any of her signature dishes, all the fond memories come gushing all over. I am dedicating this post to my dear Radhikavanni, as this is something she loved making for the family, as we relished it, and we now cherish the beautiful memories associated with her!

Rassedar Batatyachi PathaL Bhaji

Recipe

Ingredients:

1/2 kg (about 4 or 5 ) Big Potatoes

2 teaspoons sugar

Salt to taste

1/2 teaspoon Turmeric (Haldi)

3 teaspoons Chilli powder (more or less as per your taste)

3 to 4 tablespoons finely chopped Cilantro (Coriander Leaves)

2 tablespoons or more Grated Fresh Coconut

Seasoning:

1 teaspoon Mustard Seeds

1 teaspoons Cumin Seeds (Jeera)

3 Green Chillies slit

!0 - 15 curry leaves

1/2 teaspoon Hing (Asafoetida)

1 tablespoon or more of oil (you can use any cooking oil)

Ingredients for the seasoning

Coconut and Cilantro for the bhaji

All ready to eat

Steps:

1. Boil, peel and mash the potatoes.

2. Add water as needed and the turmeric, chilli powder. turmeric powder, salt and sugar, and bring to a boil.

3. Cook well for 5 - 7 minutes.

4. Add in the Cilantro and coconut.

5. Prepare the seasoning - Heat the oil and add the mustard, and cumin. Next add in the curry leaves and green chillies. Lastly add in the Hing and mix.

6. Its ready, and the taste is fabulous!! Traditionally it is served with poories. (recipe in a different link on this website.)

Notes:

This bhaji can be made on Fasting days as there is no onion or garlic in this dish.