Potato Carrot Masala/Bhaaji
A delicious and flavorful side dish featuring potatoes and carrots, cooked with aromatic spices and coconut oil, perfect for pairing with puri or chapati.
Ingredients
- 2 units Potato
- 2 units Carrot
- 1 unit Onions, finely chopped
- 2 units Green chillies, finely chopped
- 1 handful Curry leaves
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 0.25 cup Water (For cooking vegetables)
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Instructions
- 1Peel the potatoes and carrots, then clean them thoroughly. Cut into small pieces. Place them in a pressure cooker with a little water and salt. Cook for 3 whistles, then turn off the heat and allow the pressure to release naturally. Set aside.
- 2Heat coconut oil in a pan over medium flame. Add mustard seeds and allow them to splutter. Then add chopped onions, green chillies, curry leaves, and salt. Sauté until the onions become transparent.
- 3Add turmeric powder and black pepper powder to the pan. Mix well to combine with the sautéed ingredients.
- 4Add the cooked potatoes and carrots to the pan. Mix thoroughly to coat the vegetables with the spices. Adjust salt if necessary. Add a small amount of warm water and cook for an additional 2-3 minutes.
- 5Turn off the heat and serve the dish hot, accompanied by puri or chapati.
