Sunday, December 7, 2014
Pharasbi - Batatyachi Bhaji (Green Beans and Potato Stir Fry)
Here's how I make Pharasbi - Batatyachi Bhaji:
Make tempering - In a kadai or heavy bottom pan, heat 2 tsp oil, add 1/2 tsp mustard seeds. When they stop spluttering, add 1/2 tsp cumin seeds, 1/2 tsp udad dal, 1/4 tsp asafoetida, 1/2 tsp turmeric pwd and few torn up curry leaves. Stir for 1 min.
Add 1 heaped cup of finely chopped green beans and 1 small red potato, chopped thinly as for kachrya. Add 1 tsp salt or to taste, 1 tsp coriander pwd, 1 tsp cumin pwd, 1 tsp goda masala, 1/2 tsp red chilli pwd or to taste, 1 tsp gul (jaggery). Stir well. Add very little water, couple tbsps only. Cover and cook on medium heat. Stir occasionally. Add couple more tbsps water when needed to prevent burning. The veggies should get cooked in about 10 to 12 mins. Take off heat.
For the garnish - grind together about 3 to 4 tbsp shredded fresh coconut (I use frozen shredded coconut available in Indian grocery stores which I thaw either on the counter top or in microwave), handful of roughly chopped cilantro, 1 tsp cumin seeds and 2 tsp lemon juice. Mix into the cooked bhaji. This garnish adds a nice kick to the bhaji.
Serve hot with polis. Goes well with varan - bhaath too.
This Pharasbi - Batatyachi Bhaji goes to the In My Veg Box - Green Beans event at Full Scoops.
This event was started by Citrus Spice.