Dry Potato Subzi

Today is Shitala Satam, which means no cooking or heating food on stove today. We eat cold food today. All the food to be consumed today is prepared on the previous day. This day is called Randhan chhath.

Usually, dry curries and thepla/roti are made on Randhan chhath. Anything cooked that is water in it goes rancid easily, hence dry curries are preferred. I made Thepla, Dry potato subzi and Kabuli chana subzi. Thepla with dry potato subzi is my favorite combo:). Usually, I make Gujarati stype dry potato subzi, but this time I tried to add a little Marathi touch to it by adding dry coconut to the subzi. It tasted wonderful.

The following recipe will serve about 4 people.

Ingredients:
3 Big Potatoes, Peeled and Cut into 1/2 inch Cubes
2 Tablespoon Oil,
2 Tablespoon Urad Daal,
1 Teaspoon Mustard Seeds,
1 Teaspoon Cumin Seeds,
1 Tablespoon Sesame Seeds,
1/2 Teaspoon Asafoetida,
Salt, to taste
1/2 Teaspoon Turmeric Powder,
2 Tablespoon Cilantro, Chopped
Water as required

To be ground
2 Tablespoon Coriander Seeds,
2 Tablespoon Dried Coconut
4 Dried Red Chilies (take 2-3 if you don't want very spicy curry)

Method:
Take all the ingredients listed in the to be ground section and grind to a coarse mixture without adding any water. Set aside.

Heat oil in a deep pan. When it is hot, add the mustard seeds. Once the seeds start crackling, turn the stove to medium-low, and let the seeds finish crackling. Now add the urad daal. Stir constantly to make sure that the daal doesn't turn brown. Cook for 30-40 seconds, or until the daal just starts changing color. Now add the cumin seeds and sesame seeds. Turn the heat to medium. Cook for another 20-30 seconds. Add asafetida. Immediately add potatoes and cover the pan. Let it cook for 15 seconds, then take off the lid and stir. Now add the ground masala, salt and turmeric powder. Add just enough water to cook the potatoes (just to cover the potatoes). Stir to mix everything. Make sure that the heat is set to medium. Cover and cook until the potatoes are done, i.e about 12-15 minutes. Make sure to check for water while the potatoes are cooking. Add more water (a little at a time) if needed. Once the potatoes are cooked, take off the lid, Add cilantro and stir. If any water is remaining, let it evaporate. Turn off the stove. Serve with Thepla or Puri.


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