Ghevdyachi bhaji

Ghevda-batata bhaji
Ghevada is also called as papdi or walpapdi. In the month of 'shravan' the variety is called as shravan ghevda.

Ingredients
 150-200  gms Ghevada ( wash and cut ends to remove threads and then torn into 1 inch pieces)
1 small potato( cut into cubes)
1 tsp chili powder
1/2 tsp kaLa masala
jaggery and salt to taste

Tempering
1 tsp oil
 1/2 tsp mustard seeds
1/2 tsp asafoetida
 a pinch of ajwain/owa
1/2 tsp turmeric powder

Garnishing
1 tsp freshly grated coconut.

 

Method

•  Heat oil in a kadhai. Add all tempering ingredients one by one. As the mustard seeds crackle add potato cubes,chili powder and ghevada.
• Sprinkle some water over it if it is too dry.Cover with water on the lid.Lower the flame and let it cook for 5-7 minutes.
• Check(with fork)if the potato is cooked.Add kaLa masala.Ghevada also changes its color when cooked. Check if cooked properly. ( If not cover the kadhai for 2-3 minutes more and then add kaLa masala.)
• Add jaggery and salt as per taste.
• Garnish with freshly grated coconut.

Note
Instead of kaLa masala you can add coarsely ground coconut with little onion and 2-3 pepper corns. No need to add ajwain/owa then.