Batatachi Bhaji (Curried Potatoes)

Ingredients

• two pounds of potatoes
• a teaspoonful of mustard seed
• a shred red chilli
• a tablespoonful of white pease flour
• two ounces of oil
• quarter teaspoonful of mustard seeds
• a little of the water

Method

1. 1

   Peel and cut potatoes into pieces, boil with mustard seed, red chilli, and salt until soft.

2. 2

   Drain and sieve.

3. 3

   Mix with white pease flour and water, boil while stirring.

4. 4

   Fry mustard seeds in oil, then mix into the potato mixture until hot and of soft porridge consistency.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 104. The excerpt below is the record exactly as published.

quarter teaspoonful of mustard seeds ; when these are crackling, remove from the fire at once ; put them in the bean flour along with a teacupful of curds, a tablespoonful tamarind juice, one red and three green chillies finely sliced, one ounce of pistachio nuts, a tea- spoonful of brown sugar, and half a teaspoonful of salt. Cook for three or four minutes, and serve when cold. Onion Chutney. Roughly grate a pound of onions, and add to them two cups of milk curds, the juice of a lemon, half a tea- spoonful of pounded mustard seeds, a teaspoonful of brown sugar, and half a teaspoonful of salt ; mix well. It should be a moist, soft mass. Radish Chutney. Clean and finely shred a pound of white radish roots, in which mix a cupful of milk curds, a half teaspoonful each of ground mustard seeds, cumin seeds, coriander seeds, brown sugar, and salt. It should be soft and moist. Cocoanut Chutney. Grate half^ a cocoanut roughly, and mix with it a teaspoonful of sugar and sufficient curds to make all into a soft mass. 246 BOMBAY (Brahmin) Pomegranate Chutney. Remove the seeds to weigh about a pound, and mix them with four ounces of milk curds, one teaspoonful brown sugar, and a good pinch of white pepper. Kadhi. (Bean and Buttermilk Soup). Take one pound of gram flour (bean or white pea flour will do), which put in a pot with two pounds of good buttermilk, a teaspoonful of turmeric, and same quantity of salt. Boil till the whole is of the consistency of very thin porridge. Dal. (Lentil Soup). Wash two pounds of lentils and put in a pot with same weight of water ; add a tablespoonful of curry powder, and a large teaspoonful of salt. Cook till the whole mass is like very thin porridge. Curry Powder. One ounce turmeric, one ounce coriander seeds, one ounce cumin seeds, half ounce yellow mustard seeds, quarter ounce each of poppy seeds and aniseed, two ounces of cardamines, half ounce of ^garlic, one ounce of green ginger, one ounce of large green chillies, and half an ounce of large red chillies. Put the pot in a cool oven till all the ingredients are dry, then pound till all will go through a fine sieve. 247 BANQUETS OF THE NATIONS Batatachi Bhaji, (Curried Potatoes,) Peel two pounds of potatoes and cut them into half- inch pieces, boil in water in which you have put a tea- spoonful of mustard seed, a shred red chilli, and a large teaspoonful of salt. When the potatoes are soft, drain, and pass through a sieve. Put in a tablespoonful of white pease flour, and a little of the water in which the potatoes were boiled. Bring all to the boil, stirring all the time so that the potatoes and flour amalgamate. Now boil two ounces of oil

Cook this with the app: pantry check, scaling, and the assistant.