Batatyachi Tomato Bhaji recipe

Wash and chop potatoes and tomatoes.

Add 1.25 to 1.5 cups water in a pressure cooker or pan. Add 2 potatoes and some rock salt or sendha namak. Boil the potatoes till done. The potatoes should be just cooked. They should not become crumbly. Allow the potatoes to cool down slightly, then peel the potatoes. Dice the potatoes.

Heat the oil or ghee in a pan. Add 1 teaspoon of cumin seeds and let them crackle. Then add 4-5 medium chopped tomatoes. Saute till they become soft.

Then add red chili powder, black pepper, and sendha namak or rock salt as required. Mix well. Add the chopped potatoes and stir again. Add 1 cup water.Stir and let the potato tomato curry cook for 7-8 minutes or more on a low flame, till it thickens slightly. Mash a few potato pieces with a spoon in the curry, to help in thickening the gravy.

Garnish with coriander leaves. Serve the aloo tamatar sabzi with vrat ki roti or singhare ke poori or rajgire ki poori.