Batatyachi Bhaji / Potatoes in a yoghurt-peanut gravy

My cousin dropped in as a surprise on my birthday a week back and it was really the most pleasant surprise I've had in a long time...
She brought me a bag full of gifts and I realised that I still am so excited about opening gifts...growing older hasn't changed that, not as yet !

There were bamboo steamer baskets, that I was enquiring on my last visit to Bombay and she thoughtfully went hunting all around for it...Also got a very nice book on Marathi cuisine and this totally cute chocolate SMS...



This book called 'The Essential Marathi Cookbook' by Kaumudi Marathe has simple, easy to make authentic recipes...What I like best about this cuisine is the use of peanuts in a lot of dishes, which gives it a nice crunchy feel and also helps in thickening the gravy.

The regular batatyachi bhaji is a simple one with just the seasoning and dash of lemon juice. The peanuts and yoghurt addition was mentioned as a variation. Since we were having this with rotis, I decided to go ahead with the variation...Simple, delicious flavours and a great accompaniment with rotis



Recipe Source: The Essential Marathi Cookbook by Kaumudi Marathe

What you need -

2 large potatoes
2 small onions finely chopped
1 tsp salt
a pinch of sugar
1 1/2 tbsp powdered roasted peanuts
1/4 - 1/2 cup buttermilk/ yoghurt

Seasoning

2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies, sliced
6-8 curry leaves
a pinch of asafoetida/hing
1/4 tsp turmeric powder

Garnish

1 tbsp chopped coriander leaves

What you do with it -

Boil potatoes till well done. Peel and cut into cubes
Heat oil for seasoning. Add mustard seeds. Once they pop, add cumin, chillies and curry leaves. Stir in turmeric and asafoetida
Add the chopped onions and stir fry for 2-3 mins, till light brown
Mix in the peanut powder with the yoghurt and add along with the potatoes, to the seasoning
Reduce heat and let it simmer for 4-5 mins
Sprinkle salt and sugar and garnish with coriander leaves