Ingredients

• 3 - medium sized potatoes
• 1 tsp - red chilli powder (optional)
• 3 to 4 curry leaves
• 1 to 1.5 tsp - mustard seeds
• ¾ tbsp - lemon juice
• ¼ tsp - fenugreek seeds
• ¼ tsp - turmeric powder
• 2 to 2.5 tbsp - oil
• salt to taste

How to Make Batatya Chya Kachrya

• Scrub potatoes well, especially if you intend to cook them with the peel on.
• Quarter them lengthwise. Cut them into fine, triangular, almost paper-thin slices so they cook quickly.
• Place in a bowl of water so that they don't oxidize.
• When the potatoes are chopped, heat oil in a wok or heavy bottomed skillet.
• Drain the potatoes of water. Keep the heat on high.
• Pop in the mustard and fenugreek seeds, chilli powder and turmeric powder.
• When the mustard seeds pop, add the potatoes to the pan (they should contain as little water as possible) and stir-fry.
• This method of brisk, high temperature cooking lends a crunch and fried flavour to the food without requiring too much oil.
• Stir almost constantly or the potato will burn and stick to the pan.
• Be gentle though. As the potato cooks, it softens. It is easy to over stir and end up with a mush.
• About 7-10 minutes of stir-frying is enough. Add salt and gently test a slice. If it falls apart easily, it is done.
• Some people prefer kachrya brown and crisp, others like them slightly soft. Now squeeze some lemon juice over the bhaji and stir.
• Serve with polis or rice. This dish also goes well with other side dishes like varan, koshimbir yogurt, and mango pickle.