Sukhi Aloo Bhaji, Dry Potato Sabzi
by Tarla Dalal
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Added to 10 cookbooks
This recipe has been viewed 3868 times
Yearning to experience the true flavours of Gujarat? Go for this exemplary subzi. A dry preparation of potatoes, sautéed with a traditional tempering and everyday ingredients like ginger and garlic, this Sukhi Aloo Bhaji has a unique flavour that is spicy, sweet and tangy, all at one go.
Easy and quick to make, it is an authentic Gujarati subzi, ideal to include in any normal meal. It tastes awesome when had with Pooris and Kadhi .
- Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for a few seconds.
- Add all the other ingredients, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||219.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||15.1 mg|
|Folic Acid||10.4 mcg|
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