Ukadlelya Batatyanchi Piwali Bhaji - Yellow Vegetable Made From Boiled Potatoes (ukadlelya batatyachi bhaji, ukadlelya batata bhaji, ukadlelya batatyache padarth, batata bhaji maharashtrian style, batata bhaji goan style, batata bhaji maharashtrian style without onion, boiled potato bhaji, boiled potato recipes, boiled aloo bhaji, aloo bhaji maharashtrian style)

Ukadlelya Batatyanchi Piwali Bhaji

Ukadlelya Batatyanchi Piwali Bhaji

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उकडलेल्या बटाट्यांची पिवळी भाजी या पदार्थावरील ब्लॉग मराठीमध्ये वाचा

Information About Dish :

Ukadlelya Batatyanchi Piwali Bhaji (Yellow Vegetable Made From Boiled Potatoes) is a very popular dish not only in Konkan region but also in Maharashtra and all over India and this is a favorite dish of most people. In Konkan, the yellow vegetable made from boiled potatoes is an excellent delicacy, especially with puris or chapatis made from wheat flour. Yellow vegetable made from boiled potatoes are used in many dishes, including dishes like Batata Vada, popular in Mumbai and around the world, Kurma Puri, Potato Pattis, Shev Puri, Ragada Pattis, Aloo Tikki, Aloo Paratha etc. All of these spicy and savoury dishes uses yellow vegetable made from boiled potatoes. Most of the people enjoy this vegetable with hot puri or chapati because of the excellent taste of yellow vegetable made from boiled potatoes. Yellow vegetable made from boiled potatoes is also very popular in Konkan. Yellow vegetable made from boiled potatoes is made as a nivad as well as this dish is made to be eaten with puris or chapatis, in Ganesh Festival this dish is made as a special treat for Bhajan Mandalis. 

Speciality :

Ukadlelya Batatyanchi Piwali Bhaji or Yellow Vegetable Made From Boiled Potatoes is characterized by the fact that this vegetable is made from boiled potatoes so it is a very quick dish. The ingredients used in bursting while making yellow vegetable from boiled potatoes are curry leaves, ginger, garlic, green chillies, turmeric and salt to taste. These ingredients are the main speciality of this vegetable, which enhances the taste of the vegetable. The yellow vegetable made from boiled potatoes is famous in Konkan region and we can make this vegetable for breakfast or dinner with hot chapati or puri. In addition, if you add finely chopped onion to the yellow vegetable made from boiled potatoes and squeeze the lemon juice on it, the taste of the vegetable will be even better.

Ingredients :

1) Oil
2) Mustard Seeds
3) Cumin Seeds
4) Eight To Ten Curry Leaves
5) Finely Chopped Half Piece Of Ginger
6) Five To Six Finely Chopped Garlic Cloves
7) Seven To Eight Finely Chopped Green Chillies
8) Turmeric
9) Salt
10) Ten To Twelve Potatoes
11) Water
12) Cilantro 

Procedure :

1) To make Ukadlelya Batatyanchi Piwali Bhaji or Yellow Vegetable Made From Boiled Potatoes first, wash ten to twelve potatoes with water, so that the soil on the skin of the potatoes will wash away. Then cut the potatoes into two equal parts and turn on the gas and place a large vessel on it. Add enough water to easily sink all these potatoes in vessel. Then add these washed potatoes in this vessel. Let all these potatoes for boiling up to 15 minutes on high flame. After 15 minutes, jab a fork spoon vertically in the potato to make sure that the potatoes are cooked well or not. If the spoon goes inside the potatoes, we can make assured that the potatoes are cooked properly. Then turn off the gas and carefully remove the hot water from the vessel. When the potatoes have cooled then peel the skin of potatoes. Because the skin of the cooled potatoes peels off quickly, so that the task of peeling of the potatoes will be quicker.
2) To make the vegetable, first cut the boiled and peeled potatoes into equal size pieces with the help of a knife in a large plate. Once the boiled potatoes are cut into equal sized pieces, then the task of making the yellow vegetable from boiled potatoes becomes very easy.
3) Then turn on the flame of a gas and put a big vessel over it. When the vessel is well heated, add ten to twelve teaspoons of oil, then over low flame, add half a teaspoon of mustard seeds. After frying mustard seeds properly in oil, the scent of mustard seeds will waft. Then add half a teaspoon of cumin seeds and eight to ten curry leaves. Add finely chopped half piece of ginger, five to six finely chopped garlic cloves and also add seven to eight finely chopped green chillies immediately after frying mustard seeds, cumin seeds and curry leaves. After frying all the bursting properly, the light aroma of ginger, garlic and spicy taste of green chillies will waft. 
4) Immediately after this, add half a teaspoon of turmeric powder and equal sized pieces of boiled potatoes to this bursting.
5) After that add salt to taste and fry all the vegetable properly so that all the bursting, turmeric and salt will be right everywhere to the potatoes. Next, over a low flame, cover the vessel and cook the potato vegetable for 10 to 15 minutes, as it does not take long to cook the potato vegetable over steam. 
6) Because of boiled potatoes do not add any water to the vegetables for cooking. This vegetable cooks quickly on steam and due to this all the ingredients in bursting and salt are mixed right everywhere to the potato vegetable properly. After ten to fifteen minutes, carefully open the lid of the vessel and now you can see that the vegetable will waft a pleasant aroma. When the potatoes are cooked through, turn off the gas and then add some finely chopped cilantro over the vegetable.
7) In this way, in ten to fifteen minutes, the hot, delicious because of green chillies and tasty dish of yellow vegetable made from boiled potatoes ready to be eaten instantly with hot chapati or puris.

Taste :

Tasteful, Catchy And Perfect With Awesome Flavors