One bhaji I made is the classic Matar-Aloo Sukhe that is eaten with Pooris in Uttar Pradesh. The recipe is simplicity itself with minimum spices and maximum flavour. It can be rustled up in a jiffy. I remember eating this on lazy Sunday afternoons in Delhi with fluffy hot Pooris, Kheera ka Raita, and Anardana Chutney. While it is not even close to possible to recreate those idyllic days, memories seem to force through every so often, and nostalgia takes over. That's when I dash into the kitchen with a craving that needs to be satisfied and get down to reliving the magic!!
2 large potatoes,peeled and cubed
2 cups green peas
1 tbsp oil
1/4 tsp zeera (cumin seeds)
Salt to taste
1/2 tsp lal mirch peesi (red chili powder)
3/4 tsp amchur (raw mango powder)
1 tsp ghee
- Heat oil in a pan. Add the cumin, then turn down the heat to medium.
- Next add the potatoes and stir ensuring that they are well coated with the oil.
- Cover and cook for five minutes.
- Stir, then add the peas, red chili powder, salt, and amchur.
- Mix in, cover and cook for another 8 minutes.
- Stir in the ghee, check for seasoning, serve hot.
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.