BEAN-POTATO BHAJI

Bean-Potato Bhaji (Ghevda Batata Bhaji in Marathi) is simple to prepare and tasty vegetarian dish popular in Maharashtra. Usually served in Marathi thali, along with amti (lentil soup), koshimbir (salad), papad, usal (bean stew), bhath (rice), bhakri (bread), and solkadhi (coconut milk drink).

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4 Potato | medium-sized, 8 pieces
2 cup Fresh Broad Bean | chopped

Heat 2 Tbs oil in pan. Add 4 curry leaf, 1 tsp mustard seed, and when the mustard start to pop, add ¼ tsp asafetida and mix into the oil. Put the potatoes, stir-fry for 1 minute. Put the beans and stir-fry for 1 minute. Add 2 tsp kala garam masala, ½ tsp turmeric powder, and ½ tsp red chili powder. Continue stir-frying for 1 minute. Add ½ cup water and salt (to taste), mix and cook covered till the potato and the beans are soft. Continue cooking till all the water dries. Garnish with fresh grated coconut.

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Padwal Dalimbya
Aloo Maethi
Capsicum Potato Fry[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1515759535002{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]kala garam masala is the version of garam masala that is used by Marathas of Maharashtra. Used extensively for meats, seafood and delicious vegetarian food, this masala is dark in color as compared to the otherwise red masalas, hence called ‘kala’.

INGREDIENTS
Cumin Seed, Black Pepper, Cashew-nut, Ginger, Clove, Cardamom, Poppy Seed (khus-khus), Black Cardamom, Cinnamon, Black Cumin Seed, Cassia Leaf, Mace, and Nutmeg.

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