Tuesday, August 22, 2006


Of all the vegetables I love potatoes the most, as I feel that it’s the most versatile vegetable .It’s a “ FRIEND IN NEED”.
Its one vegetable that I am sure everyone will agree one cannot live without .what do you say to that? you can make almost anything with a potato, it may it be breakfast, lunch, dinner or even evening snacks.

Before I give you my potato recipes let me give you certain facts about a humble potato.

It’s a good source of vitamin C and B6 and potassium and other minerals
an inexpensive ,filling and nutritious starchy food
the skin is a good source of fiber.
there are many varieties of potatoes but sweet potato and yams are not one of them.
potatoes are nutritious and low in calories.
when eaten with their skin they are high in complex carbohydrates and fiber.
many people think that potatoes are fattening but this is true only when they are fried or served with butter and rich sauces.
when preparing potatoes , it is best not to remove the skin because the fiber is in the skin and many of the nutrients are bear the surface, instead scrub them under water with a vegetable brush. If you do peel them try to remove as thin a layer as possible.
baking , steaming or micro waving preserves the maximum amount of nutrients.

Information sourced from the book FOODS HARM FOODS HEAL


250 gms potatoes
for tempering:
½ tsp Mustard seeds
½ tsp Cumin seeds
½ tsp hing or asafetida
Green chilies
Few curry leaves
Finely chopped coriander leaves.
A pinch of sugar
½ tsp lemon juice.


chop the potatoes into small cubes
take a pan , add oil
add mustard seeds and cumin seeds let them crackle
add hing ,green chilies and curry leaves
put in the potatoes
add salt a pinch of sugar and salt to taste
don’t add water as it spoils the taste of the vegetable
you can cover the pan and keep a little water on the lid so that the potatoes don’t stick to the pan and burn.
after they are cooked add finely chopped coriander leaves.
serve hot with puris.

This is the simplest potato vegetable that one can do and if made in a pressure pan it takes only about 10 mins after the time taken for chopping.


Anonymous said...

Does your bhaji taste as good as Tatyali bhaji from Panaji? I would love to get that recipe from Tato. Also would love to get their recipe for the patal bhaji which is excellent. If they would share the secrets with you it will be great. We cannot get to eat it here in the US. With compliments to your great work with compiling our Goan recipes and excellent photos. A Goan admirer in the US. Thanks for all the recipes.

Mahek said...

it would be great to know your name though
where is this Tato from ? i am staying in mumbai but i can try to find out what you want from my relatives in goa.
pls keep in touch