Batatyachi Bhurji
Scrambled potato with onion-spices. Quick lunch sabzi.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Potato — 100 g (chopped)
- onion — 100 g (chopped)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Boil the potatoes until just fork-tender, then peel and roughly crumble them by hand into a coarse, bhurji-like texture.
- Heat the oil in a kadai on medium flame and add the cumin seeds, letting them sizzle for a few seconds.
- Add the chopped onions to the tempering and saute on medium flame until they turn soft and light golden.
- Add the crumbled potatoes and salt to the pan, mixing well so the potato coats evenly with the onions and tempering.
- Stir-fry the mixture on medium-high flame for 5 to 6 minutes, tossing often, until the bhurji turns dry and slightly crisp at the edges.
- Turn off the flame and garnish with freshly chopped coriander leaves.
- Serve the batatyachi bhurji hot with chapati or as a side with dal-rice.
Common questions
- Batatyachi Bhurji ko English mein kya kehte hain?
- बतत्यचि भुर्जी ko English mein Batatyachi Bhurji likhte hain.
- Ek plate Batatyachi Bhurji mein kitni calories hoti hain?
- 98 kcal per plate.
- Kitna time lagta hai?
- 15 min lagta hai — 5 min taiyari, 10 min pakana.