anandhuvasudev/southindiandish huggingface dataset:
Ingredients: green chillies,red bell pepper (capsicum),cumin powder (jeera),salt,virgin olive oil aid the process,coriander (dhania) leaves,instant oats (oatmeal) rolled,cloves garlic,onion,red chilli powder ( tolerance),mint leaves (pudina),black eyed beans (lobia),garam masala powder

Lobia Kebabs Recipe (Black Eyed Bean Patties), 2 tablespoon Mint Leaves (Pudina),1 teaspoon Extra Virgin Olive Oil - to aid in the shallow frying process,1/2 Red Bell pepper (Capsicum) - finely chopped,1 teaspoon Cumin powder (Jeera),Salt - to taste,1/4 Instant Oats (Oatmeal) - rolled and powdered,1/2 teaspoon Garam masala powder,1 Onion - finely chopped,1 cup Black Eyed Beans (Lobia),2 teaspoons Red Chilli powder - (adjust to tolerance),2 tablespoon Coriander (Dhania) Leaves,2 Green Chillies - finely chopped (optional),1 clove Garlic - finely chopped, 55, North Indian Recipes, To begin making the Lobia Kebabs Recipe (Black Eyed Bean Patties), we will first first wash the black eyed beans well and soak with fresh water overnight.Once the black eyed beans are soaked well, cook the beans until the beans are soft and mashable.
You can use a sauce pan or the pressure cooker to cook the beans.If you are using the pressure cooker, cook until you hear two whistles.After two whistles, turn the heat to low and simmer for about 5 minutes and then turn off the heat.If using a pressure cooker, cook until the first whistle, then turn off the heat.
 Allow the pressure cooker to cool off naturally.
Once cooled, drain the excess water and keep the beans aside.Meanwhile, powder the rolled oats in a grinder and keep this ready.Add the cooked beans to a bowl, keeping a few tablespoons aside.Mash the beans using a potato masher or a fork.Add powdered oats, finely chopped onion, garlic, fresh coriander, mint, red and yellow peppers and the unmashed beans together in a large mixing bowl.Mix well, adding salt to taste as also cumin powder, red chili powder and garam masala powder.Using your clean hand mix everything well, bring it together, mashing slightly.
Check the salt and spice levels and adjust to suit your taste.The next step is to shape and cook the kebabs in a pan.
Divide the mixture into medium patty size portions of 2 inch thickness and diameter.Heat a skillet on medium heat.
Add a teaspoon or two of oil, spread this all over the skillet using a clean absorbent kitchen towel, in such a way as to coat the surface well, but not visible.Place the shaped black eyed bean kebabs on the skillet.
Drizzle a few drops of oil all around the kebab.
Cook the kebabs on medium heat.After about 2-3 minutes or after the under-side turns brown, flip carefully using a flat spatula.Again cook for 2-3 minutes or until brown and crisp on both sides.Transfer the Black Eyed Bean Kebabs to an absorbent paper towel.
Repeat the same process with the rest of the mixture.Serve the Lobia Kebabs Recipe (Black Eyed Bean Patties) hot along with a Yogurt Dip for parties or as a snack for kids school boxes., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Anupama_Nagaraja/Lobia_Kebabs.jpg, 13
Ingredients: tomato,pineapple,green beans (french beans),salt,dry fruits used black grapes almonds,green chilli,rice,green bell pepper (capsicum) red yellow,green peas (matar),carrot,soya sauce,sugar,black pepper powder,butter,garam masala powder

Thai Pineapple Vegetarian Fried Rice Recipe (No Onion No Garlic), 1 teaspoon Sugar,1 cup Tomatoes - chopped,1/4 cup Dry Fruits - I used black grapes and almonds,1 teaspoon Garam masala powder,Salt - to taste,2 tablespoon Butter,2 cups Cooked rice,1/2 teaspoon Black pepper powder,1 teaspoon Soya sauce,1 cup Pineapple - chopped into cubes,1/2 cup Green peas (Matar),1 Green Chilli - chopped,1/2 cup Carrot (Gajjar) - chopped,1 cup Green Bell Pepper (Capsicum) - add red and yellow as well,1/2 cup Green beans (French Beans) - chopped, 35, Thai, To prepare Thai Pineapple Vegetarian Fried Rice Recipe (No Onion No Garlic), get ready with all the ingredients first.
In a large Wok, add butter and heat.
Add green chillies, French beans, green peas and carrots and cook for 2 minutes.Now, add mixed chopped bell peppers and saute for a few minutes.Add soya sauce, salt, sugar, pepper and garam masala and mix it well.Then add cooked rice, pineapple cubes, tomatoes, coriander leaves and dry fruits.Mix well with forks.
Switch off flame after a couple of minutes.Garnish the Thai Pineapple Vegetarian Fried Rice with coriander leaves and more dry fruits.
Serve the Thai Pineapple Vegetarian Fried Rice hot for your one pot dinner along with Vegetarian Thai Massaman Curry Recipe!, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/Thai_Pineapple_Vegetarian_Fried_Rice_No_onion_No_garlic_edited.jpg, 15
Ingredients: yellow bell pepper (capsicum),salt,red bell pepper (capsicum),ginger,corn flour,green beans (french beans),coriander (dhania) leaves,soy sauce,carrot,water,tomato ketchup,sugar,green bell pepper (capsicum),flour (maida),green chillies,cabbage (patta gobi muttaikose),sunflower oil

Chinese Vegetable Dry Manchurian Balls Recipe (No Onion No Garlic), 2 teaspoon Tomato Ketchup,Coriander (Dhania) Leaves - to garnish,Salt - to taste,1 teaspoon Soy sauce,1/4 cup Green beans (French Beans) - finely chopped,Green Bell Pepper (Capsicum) - finely chopped,Yellow Bell Pepper (Capsicum) - finely chopped,1 cup Red Bell pepper (Capsicum) - finely chopped,Sunflower Oil - to deep fry,1 teaspoon Ginger - grated,1 teaspoon Sugar,1/4 cup Carrot (Gajjar) - grated,1 cup Cabbage (Patta Gobi/ Muttaikose) - shredded,3 tablespoon Chilled water,2 Green Chillies - finely chopped,2 tablespoon All Purpose Flour (Maida),1 tablespoon Corn flour,1 teaspoon Sunflower Oil,1/4 cup Carrot (Gajjar) - finely chopped,1 teaspoon Ginger - finely chopped,1 teaspoon Salt, 35, Indo Chinese, To prepare Chinese Vegetable Dry Manchurian Balls Recipe (No Onion No Garlic), prep up with all the ingredients and start with preparing the vegetable Manchurian dumplings/balls first.To Prepare Manchurian Balls:In a mixing bowl, mix all the ingredients listed under Manchurian balls and make the balls with a little water as a binding agent, mixing very well such that the balls do not split when fried.Heat a wok with enough oil to deep fry.Fry the dumplings and keep aside.To Prepare Gravy:In a saucepan, put the oil and add all the dry ingredients for gravy, mix it well and cook for 2 minutes.Now add water and cook for 2 more minutes.Now add cornflour slurry and stir continuously until it thickens considerably.Now add Manchurian balls we prepared and mix well to coat completely.Garnish it with coriander leaves and Serve Chinese Vegetable Dry Manchurian Balls Recipe (No Onion No Garlic) as an appetizer along with fried rice or tossed noodles  or as an evening time munch during tea time., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_Shah_/Chinese_Dry_Manchurian_balls_No_onion_No_garlic.jpg, 17
Ingredients: kala chana (brown chickpeas) sprouted,tomato,black cardamom (badi elaichi),salt,coriander powder,anardana powder (pomegranate seed powder) dried,ghee,chana masala powder,coriander (dhania) leaves,red chilli powder,onion,cinnamon stick (dalchini),ginger paste,green chillies

Peshawari Kala Chana Recipe, 1 Onion - sliced,1 tablespoon Coriander Powder (Dhania),1 inch Cinnamon Stick (Dalchini),2-3 teaspoon Coriander (Dhania) Leaves - finely chopped for garnish,Salt - to taste,1 teaspoon Red Chilli powder,2 Green Chillies - finely chopped,1 tablespoon Ginger - paste,1 tablespoon Anardana Powder (Pomegranate Seed Powder) - dried,2 Black cardamom (Badi Elaichi),2 tablespoons Ghee,2 cups Kala Chana (Brown Chickpeas) - sprouted,2 tablespoons Chana Masala Powder,1 cup Tomatoes - finely chopped, 60, Pakistani, To begin making the Peshawari Kala Chana, wash and pressure cook the sprouted kala chana for two whistles in a pressure cooker and keep aside.Heat ghee in a wok on medium flame, add the whole spices - black cardamom and cinnamon stick and let it release its aroma into the ghee.Add the sliced onions and fry until it turns brown, this will take around 10 minutes.Now, add the tomatoes, ginger paste and finely chopped green chillies and saute until tomatoes become soft.Add the spice powders - coriander, red chilli, chole masala and dried pomegranate powder and saute until the ghee leaves the sides.Now, add the boiled spouted kala chana and enough water to your desired consistency.Season with salt and simmer for 10 minutes.Garnish with coriander leaves and serve the Peshawari Kala Chana along with  lachha parathas or steamed rice and green salads for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Nithya_Anantham/Peshawari_Kala_Chana_Recipe.jpg, 14
Ingredients: turmeric powder,salt,wheat flour,ginger,coriander leaves,cumin powder,pepper powder,green chillies,oil ghee

 Hara Dhania Paratha Recipe,  pepper powder , Oil - or ghee, 1 tsp turmeric powder, 2 green chillies - finely chopped, 1 tsp cumin powder,1-1 / 2 cup wheat flour, salt - as per taste, coriander leaves - a little, 1 inch ginger - grated, 40, Indian, To make Green Coriander Paratha Recipe, first of all add wheat flour, cumin powder, turmeric powder, coriander, green chillies, ginger, salt, black pepper to a bowl and mix it well.
Now slowly add water and flour Knead until soft.
Apply some oil on it and cover it and keep it aside for 10 minutes.
Now take some flour from the dough and make round balls.
Dust in the dry flour and take a round ball.
Place a tawa on it for heating.
Now place the paratha over it, add some ghee and roast it.
Turn over and apply some ghee and roast it well from the other side as well.
Serve.
Make the remaining parathas as well., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breads/Coriander_Paratha_Dhania_Roti_Chapati_Recipe-7.jpg, 9
Ingredients: salt,asafoetida (hing),curry leaves,watermelon seeds,dry red chillies,white urad dal (split),pumpkin seeds

Watermelon Seeds And Pumpkin Seeds Podi Recipe, Salt - to taste,1/2 cup Curry leaves,1/4 cup Pumpkin seeds,1/4 cup Watermelon seeds,1/4 teaspoon Asafoetida (hing),10 Dry Red Chillies - adjustable,1/3 cup White Urad Dal (Split), 35, South Indian Recipes, To begin making the Watermelon Seeds And Pumpkin Seeds Podi recipe, first of all keep a big plate ready.In a heavy bottomed pan, add the urad dal and roast it till it releases a nice aroma.
Switch off the gas and transfer it to the plate.
Spread it on one side.Similarly, roast the dry chillies and transfer it to the plate.
Next, add the curry leaves and keep a close watch ensuring that they don't turn brown.
It should get crispy.Now heat the pan and switch it off.
Add one seed at a time and transfer to the plate.
Heat the pan again and repeat the process.
Take the seeds out in the plate too.Next, add salt and asafoetida in the plate and let all the ingredients cool down for about half an hour.After half an hour, grind the mixture in a jar to get a coarse powder.
Your Podi is ready to serve.Serve Watermelon Seeds And Pumpkin Seeds Podi as a side dish along with Steamed Rice, Keerai Sambar and Cabbage Thoran for a weekday meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sonawala.devaki-gmail.com/sunflower_seeds_and_pumpkin_seeds_podi_1600.jpg, 7
Ingredients: tomato,ginger,amchur (dry mango powder),asafoetida (hing),red chilli powder,coriander (dhania) seeds,dry red chillies,methi seeds (fenugreek seeds),cumin seeds (jeera),potato (aloo),turmeric powder,kasuri methi (dried fenugreek leaves)

Dubki Wale Aloo Recipe - Potatoes In A Spicy North Indian Gravy, 1/2 teaspoons Turmeric powder (Haldi),1 Tomato - pureed,1/2 teaspoon Methi Seeds (Fenugreek Seeds) - slightly crushed,2 teaspoons Coriander (Dhania) Seeds - roasted and crushed coarsely,1 teaspoon Cumin seeds (Jeera),4 Dry Red Chillies - broken into 2,Asafoetida (hing) - A pinch,6 Potatoes (Aloo) - boiled,2 teaspoons Red Chilli powder,2 teaspoon Ginger - grated,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 45, North Indian Recipes, To begin making Dubki Wale Aloo Recipe, first roughly break the boiled potatoes into small pieces.
Take care not to mash it too fine.
Make sure the potatoes remain chunky.Then, place a kadhai or a handi on the heat.
Warm some mustard oil until smoky.
Then reduce the heat to very low, add cumin seeds and broken chilies and allow them to sputter.Next, add the crushed methi seeds and asafoetida followed by the grated ginger.
Toss it all for a few seconds until aromatic.Once done add the tomatoes and saute on a high heat for 3-4 minutes.Once the tomatoes are soft add the roasted crushed coriander, red chilli powder, turmeric and mix well to combine.After the masalas are all mixed with the tomatoes add in the potatoes and gently mix so they get coated with the spices.Once done add water depending upon the consistency you require.
This recipe calls for 3 cups of water, which gives a runny gravy.Bring the dubki Wale Aloo to a boil and then reduce the heat..
Allow it to simmer for 5-6 minutes.Lastly, sprinkle the kasuri methi and cook for another minute.
Turn the heat off.Transfer the Dubki Wale Aloo Recipe into a serving bowl and garnish with coriander leaves and serve.
Serve hot with Bedmi Puris, Whole Wheat Puris or Bedmi Poori or Parathas of your choice for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Dubki_Wale_Aloo.jpg, 12
Ingredients: tomato,salt,cumin powder (jeera),tamarind water,asafoetida (hing),ghee,mustard seeds,jaggery,sesame (gingelly) oil,red chilli powder,curry leaves,dry red chillies,cumin seeds (jeera),coriander (dhania) powder,black pepper powder,arhar dal (split toor dal) hour,turmeric powder

Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam, 2 teaspoons Coriander (Dhania) Powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,1 teaspoon Cumin powder (Jeera),3 Dry Red Chillies,Salt - to taste,1 cup Tamarind Water,1/2 teaspoon Black pepper powder,1/2 teaspoon Salt - to taste,1 Tomato - chopped and pureed,1/2 cup Arhar dal (Split Toor Dal) - soaked in water for 1 hour,2 sprig Curry leaves - torn,1/2 teaspoon Red Chilli powder,1 tablespoon Ghee,1/4 teaspoon Asafoetida (hing),1/4 teaspoon Asafoetida (hing) - a pinch,1 teaspoon Jaggery,1/2 teaspoon Cumin seeds (Jeera),1 tablespoon Sesame (Gingelly) Oil, 50, South Indian Recipes, To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready.First step is to make the Paruppu Urundai.Soak the toor dal in water for about 30 minutes to an hour.Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt.
Blend to make a smooth mixture without adding any water (at most just 1 tablespoon).Prepare a steamer with water at the bottom.
Grease the idli plates with sesame oil.
Roughly shape the Paruppu Urundai mixture and place it in the idli cavities.
You will get about 8 urundai (dumplings)Steam on high heat heat for about 7 tp 10 minutes until cooked.
You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.Turn off the heat and keep aside.The next step is the make the Rasam.Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle.
Add the curry leaves and asafoetida and give it a stir.Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt.
Add 2-1/2 cups of water or a little more.Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth.When you notice the froth around the rasam, add in the steamed Paruppu Urundai into the rasam and allow it to continue to boil for another 5 minutes.Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required.Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot.Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2020/Paruppu_Urandai_Rasam_Recipe_Video_3_1600.jpg, 17
Ingredients: salt,tamarind water,mustard seeds,jaggery,sesame (gingelly) oil,curry leaves,methi seeds (fenugreek seeds),sambar powder

Chinna Vengaya Puli Kuzhambu Recipe (Spicy Tangy Baby Onion Curry), 1/2 teaspoon Mustard seeds,1 tablespoon Sambar Powder,Salt - to taste,1 cup Tamarind Water,4 Curry leaves,12 Shallots - halved,1 teaspoon Jaggery,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Sesame (Gingelly) Oil, 50, South Indian Recipes, To begin making Chinna Vengaya Puli Kuzhambu Recipe, heat oil in a saucepan; add mustard, fenugreek, curry leaves and allow them to crackle.
Add the onions and saute until the onions are slightly tender and browned.
Once the onions are roasted add the tamarind water, 1/2 cup of water, sambar powder and salt.
Bring the mixture to a boiling point.
Then simmer the mixture for about 15 minutes.
The Kuzhambu should be of pouring consistency, as well as should have a slight pulpiness to it.
Adjust the thickness by adding a little water if required.
But personally we like it a little pulpy.A lot of families along dissolve a teaspoon of rice flour into the water and add it as a thickening agent to the Chinna Vengaya Puli Kuzhambu.
But personally I feel that the Kuzhambu tastes delicious in its original form when it thickens naturally when simmered.Once done, turn off he heat and the Chinna Vengaya Puli Kuzhambu is ready to be served.Serve the Chinna Vengaya Puli Kuzhambu along with hot with plain rice and a vegetable.
It also be savored with rava dosa's, ragi idli's and even sometimes a slice of bread or parathas., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Dal_Khadi_Curry/Vengayam_Puli_Kuzhambu_Recipe_Small_Onion_Tangy_Spicy_Curry-3.jpg, 8
Ingredients: turmeric powder,salt,red chilli powder,water,curd,onion,oil,coriander powder,rabodi,green chillies,cumin seeds

 Rabodi Ki Sabzi (Recipe In Hindi),  1/2 cup curd, 1 teaspoon cumin seeds, 1 onion - finely chopped, water - Hot water, 1 teaspoon coriander powder, 1 tablespoon oil, 2 green chillies,1 cup rabodi, 1/4 teaspoon turmeric powder, salt - Taste, 3/4 teaspoon red chilli powder, 30, Rajasthani, To make Rabodi vegetable, first cut it into small pieces.
Pour them in hot water and soak for 1 to 2 hours till they become soft.
Now heat the oil in a pan.
Add cumin seeds and let it cook for 15 seconds.
After 15 seconds, add onion and green chilies and let it cook till the onion becomes soft.
After the onion becomes soft, add red chili powder, turmeric powder, coriander powder, salt and mix it.
Now add the beaten yogurt and mix it.
Let it cook on low heat and keep stirring the vegetables.
After 3 to 5 minutes, add Rabodi to it.
Remove the Rabodi from the water and put it in the pan.
Cook for 5 to 7 minutes and then garnish with green coriander.
Serve Rabodi Ki Sabzi along with Spinach Raita and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Rabodi_Ki_Sabzi.jpg, 11
Ingredients: salt,wheat flour,caster sugar brown sugar,eggs (flax meal eggs replacer),milk,bananas (over ripe great the recipe),badam (almond) (can be substituted other nuts),baking soda,vanilla,flour (maida),butter

Healthy Whole Wheat Brown Butter Banana Bread Recipe, 1 teaspoon Baking soda,1-1/2 cups All Purpose Flour (Maida),1/4 cup Milk - at room temperature,1/2 cup Butter (unsalted),1 teaspoon Vanilla Extract,1/2 cup Whole Wheat Flour,2 Whole Eggs - or (flax meal egg replacer),3 Ripe Bananas - (over ripe is great for the recipe),1/2 cup Badam (Almond) - roasted & chopped (Can be substituted with other nuts),1 pinch Salt,3/4 cup Caster Sugar - or brown sugar, 65, Continental, To begin making the Healthy Whole Wheat Brown Butter Banana Bread Recipe, melt the butter in a pan on medium heat.
Butter will start foaming and crackling.
Swirl the pan as the crackling subsides.At this stage the butter will start to change its colour to brown and will begin to start smelling nutty.
Turn off the flame and transfer butter to a large mixing bowl.
Allow the butter it cool.Pre-heat oven to 175 degree Celsius.
Grease an 8X5 inch loaf tin with butter and line with parchment paper in such a way that the parchment paper hangs over the edges.
This will help you lift out the banana bread easily once it's baked.Place some almonds on a baking sheet and put it into the oven while it is preheating, so the nuts get roasted in the preheating process.
Keep it for about 7 to 8 minutes.
Once the nuts are roasted, chop them up and keep aside.Once the butter has cooled, add sugar and mix well.
Add the eggs (or flax meal egg replacer) one at a time, mixing after each egg till everything has combined.
Add the milk and vanilla extract to this mixture, and give it another whisk.Peel the bananas and mash them into the mixture.In another bowl, combine the flours, baking soda and salt.
Sift this into the bowl with the banana mixture, and fold until everything is combined.
There is no need to blend or over mix at this stage.
Add the nuts and fold again.Pour the banana bread cake batter into the prepared loaf pan.
Sprinkle with a little sugar on the top, this gives an amazing crunchy crust to the bread.Tap once to get rid of air bubbles, and place the banana bread loaf pan in the oven.
Bake for about 50 to 60 minutes.
Start checking for done-ness around 50 minutes.
A skewer or fork inserted into the middle should come out clean when it done.
Once baked, let the bread cool in the pan for 8-10 minutes.
Lift the bread using parchment paper and let it cool on a wire rack for another 10 minutes before serving.Serve the Healthy Whole Wheat Brown Butter Banana Bread  as a tea time snack or pack into the lunch boxes for the kids school., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Whole_Wheat_Brown_Butter_Banana_Bread_original.jpg, 11
Ingredients: salt,ginger,mustard seeds,asafoetida (hing),curry leaves,coriander (dhania) leaves,onion,cumin seeds (jeera),potato (aloo),turmeric powder,green chillies,sunflower oil

Maharastrian Batatyachi Bhaji Recipe-Quick and Simple Aloo Sabzi, 2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger - grated,1 teaspoon Mustard seeds,2 Green Chillies - finely chopped,1 Onion - roughly chopped or sliced,2 Potatoes (Aloo) - boiled and coarsely chopped,1 tablespoon Sunflower Oil,1/2 teaspoon Asafoetida (hing),1/4 teaspoon Turmeric powder (Haldi),1 sprig Curry leaves, 55, Maharashtrian Recipes, To begin making the Maharastrian Batatyachi Bhaji Recipe, we prepare all the ingredients and keep them ready.Heat the oil in a heavy bottomed pan; add mustard seeds, cumin seeds and allow it crackle.Add in the ginger, green chillies, onions, curry leaves, and asafoetida.Saute for a few minutes until the onions turn soft.
At this stage add in the turmeric powder, salt and potatoes.
Stir well until all the ingredients are well combined.Cover the pan, turn the heat to low and simmer the Batatyachi Bhaji few minutes until the aloo is well combined into the masalas.Once the potatoes are done check salt to taste and stir in the coriander leaves.Remove Maharastrian Batatyachi Bhaji into a serving bowl.Serve the Maharastrian Batatyachi Bhaji along with Puri, Sooji Halwa and Aluchi Bhaji for weekend lunch.
Traditionally it is served with Puran Poli Recipe With Toor Dal And Chana Dal., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/1-aug/Batatyachi_Bhaji_Recipe_Maharashtrian_Potato_Sabzi-1.jpg, 12