Batata chi Bhaji :- Marathi style Aalu Sabzi with coconut

I feel so good when I think of all the places I have visited in India and abroad. Not because of the simple reason of having seen most of the famous sites, but also because of the highly varied range of Food that I have tasted all along my journey. Food plays a very important deciding factor in the success level of any trip I go on. I taste and cherish as many different dishes specially enriched with local spices and style of making. 

During my trip to Pune last year ( Mind you, that was my first step in the state of Maharashtra ), I found that the food there is way simpler in comparison to the North, Delhi specifically. Well ! Delhi is notoriously famous for its tongue tickling variety of food and I am proud of that, but then again  there was something in this Marathi Cuisine that really intrigued me into it. The delicate taste of coconut, mildness of Groundnut oil, prominence of garlic, and subtle presence of Jaggery really did captivate my buds. 

I have tried a few of the Maharashtrian dishes since then, some with the help of my lovely friends and some through the internet and books.  And many a times I couldnt get the taste right.. See, that's the thing with food, you have to be aware of the right combination and mixes. One wrong hand, and you have to force yourself to have it next.  And you only get this perfection through Experience. But I really loved these easy recipes for Pithla and Zunka, both made from Gram flour and quite simple to prepare. 

I had this potato subzi at one of my friends place when she called us for dinner. We, in North make Potatos by a lot of different ways; dry, curried, with or without Tadka and all. But this one was really different in terms of ingredients and hence taste. Usage of coconut brought out a  perfect hint of sweetness from the potatoes which I reallllyyyy loved. 

Tried this with Thalipeeth, another staple Breakfast in  the state of Maharashtra. A wholesome combo for keeping you full and satisfied for longer. And to add to it,  both of these are very quick to make if you have the potatoes boiled and ready and the flour for Thalipeeth mixed together.

What you need ?

• 7-8 medium sized Potatoes, boiled 
• 1/2 cup grated Coconut ( fresh preferred ) 
• 1 tbsp Mustard Seeds
• Handful of curry leaves
• 1 tbsp Oil ( Groundnut oil preferred )
• 1tsp Turmeric, red chili powder each
• Salt to taste
• 2 green chillies - sliced length wise ( or dried red chilies )
• 1/2 cup fresh Coriander leaves, chopped

How to make ?

• Break potatoes by pressing between your palms, or you can just chop them out with knife, both ways work good. Keep aside
• Heat oil in a pan, splutter mustard seeds and add curry leaves after it. 
• Throw in the sliced Green ( or red ) chilies and fry all of it for 10-20 sec. 
• Add coconut and roast it on a low flame for next 1-2 minutes till it turn slightly golden. Take care not to burn it and keep stirring to avoid it sticking to the bottom. 
• Add spices and mix, then add the potato pieces and mix everything well gently. Take care not to overdo it since boiled potatoes may get mushy.
• Just cook it covered for a minute or two and then turn off the flame. Spread the chopped Coriander and serve hot with chapathi or Thalipeeth with Chutney on the side. 

My Notes:

• Dessicated coconut may be used but wont work well, try and use frozen if fresh is not available.
• You may add some coriander powder in the spice, since I have tried it both ways and the result is different slightly. Play as per your taste, but dont omit any of the major ingredient  

Sending to Preeti's Contest - Ruchira which is an amazing contest where you have to prepare any Maharashtrian recipe and you can enter the wonderful giveaway for the Book - Ruchira. 

and as an entry to our Event -  Bloggers Buzz Contest for the Theme - Yellow and Purple