Batatyachya Kaachrya

Holiday season is over and we are back to eating the basics - our standard meal of roti, sabzi, daal, chawal. A typical maharashtrian meal would be rice- Saadha varan (plain daal) and batata bhaaji (Potato sabzi). This sabzi can be made in different ways, but the most common and most easiest when you have nothing left in the kitchen but just potatoes is Kaachrya. Also known as Pivlya batatyachi bhaaji (Yellow potato sabzi), this one tastes perfect with daal-chawal (Rice and daal) or even with chapatis. I even love to eat chapatis, kaachrya and lahsun chutney (Garlic chutney). 

Traditionally this dish is made with potatoes, salt and phodni (tadka of hing, mustard seeds, cumin seeds and turmeric powder). But just for change of taste, here i have added a pinch of sesame seeds and fennel seeds to the phodni. You can add onions if you wish, or even roasted peanut powder in the end for change of taste. Any other vegetable can be added to it too, like capsicum, brinjal or french beans as per choice. But i prefer having kaachrya just plain without much of additions. Sometimes, minimalism is the key, right?

Ingredients:

Potatoes - 4 medium

Salt - to taste

For phodni (tadka) :

Oil - 2 tbsp

mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Sesame seeds - 1/4 tsp (optional)

Fennel seeds - 1/4 tsp (optional)

Methi seeds - 1/4 tsp (optional)

Hing (Asafoetida) - a pinch

If you want a little spice, you can add red chilli powder or green chillies but traditionally it is not added.

Recipe:

Wash and peel the potatoes (In villages, they don't even skin the potatoes. Tastes great even that way)

Cut these potatoes into half and then into thin slices. The slices should not be too thin or too thick. Check photo for reference. If the slices are too thin, the sabzi turns out crispy. If they are too thick, it takes longer to cook and at times, the potatoes remain raw from the middle or inside. 

Heat oil in a kadhai (We normally make this in a kadhai, but you can make it in a pan too)

Add the mustard seeds. When they crackle, add hing and cumin seeds. 

Add the sesame, methi and fennel seeds now (if adding).

Don't let it brown too much, just saute for 30 seconds or so.

Now add the turmeric powder and then the potatoes.

I normally cook this sabzi uncovered and always on low flame, but if you are in a hurry, you can cover and cook or saute on medium/high flame, but make sure the potatoes don't burn.

Add salt and mix well.

Now cover for about 3-4 minutes and cook till potatoes are done.

Now isn't that too simple?

Note : You can even add some lemon juice or garnish with corriander leaves for change of taste.

There are immense options to make this sabzi, try a different one each time and taste the different flavours. But don't forget to make it the traditional style once. - Potatoes, salt and simple phodni cooked in kadhai!!!

Happy Cooking :)