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Batatyachya Kachrya

This simple potato dish is made often in most Maharashtrian homes. This is a Sanjeev Kapoor exclusive recipe.

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Batatyachya Kachrya

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Main Ingredients Potatoes, Mustard seeds
Cuisine Maharashtrian
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Batatyachya Kachrya

  • 6 medium Potatoes
  • ½ teaspoon Mustard seeds
  • 3 tablespoons Oil
  • ½ teaspoon Cumin seeds
  • a pinch Asafoetida
  • to taste Salt
  • ½ teaspoon Turmeric powder
  • ¼ teaspoon Red chilli powder
  • 4 tablespoons Fresh coriander chopped

Method

  1. Peel the potatoes, quarter lengthwise, and then cut into thin slices.
  2. Heat the oil in a deep non-stick kadai. Add the mustard seeds and as they begin to splutter, add the cumin seeds. As they begin to change colour, add the asafoetida and potatoes and mix well.
  3. Add the turmeric powder and chilli powder and mix well. Sprinkle a little water and cover the kadai. Cook on medium-low heat, stirring occasionally, till done.
  4. Add the chopped coriander and mix well.
  5. Serve hot.
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