Aalu tamatar bhujiya

Aalu tamatar dry sabzi is better known as bhujiya sabzi or tarkari in Eastern U.P. and Bihar.

A very delicious potato fry type of dish was mostly cooked in winters by mom when new potato crop used to be available in the market  and season's tomatoes 🍅 were also in plenty.

To top this all, there was that sublime aroma of organic desi Coriander leaves aka Dhaniya patti which is rare today.

Mom used to cook this with sendha namak also for fasting days to be eaten with puris or parathas. 

Ingredients:

1. Red potatoes or new crop potatoes-250 gm.

2. Tomatoes-3

3. Garlic cloves or fenugreek seeds-4 chopped cloves/1/2 tsp. Seeds

4. Green chillies-4-5 chopped

5. Dhaniya patta-1 bunch chopped

6. Salt

7. Mustard oil-4 tbsp.

Method:

1. Cut potato slices as shown in the pic,  should not be very thin otherwise they will smush while cooking.

2. Heat oil in a kadai and when smoky hot,  add garlic or fenugreek seeds whatever you want to use.

3. When pink, add green chillies and potatoes and fry on high heat for 5 minutes. 

4. Now add salt and cover and cook till potatoes are soft. 

5. Add chopped tomatoes and Dhaniya patta and cook on medium high till tomatoes loose water.

6. Keep cooking uncovered till sabzi is dry and you see a light brown crust on the potatoes. 

7. Serve with puri, parathas or dal chawal.

    I served this with kadhi .