Upvas Batata Bhaji
A simple, tempered potato dish prepared specifically for fasting days.
About this dish
Eaten during Hindu fasting days like Ekadashi or Navratri, this Maharashtrian specialty follows strict 'vrat' dietary rules. It excludes grains, common salt, and many spices, focusing instead on the purity of potatoes and peanuts. Despite its simplicity, the combination of ghee, cumin, and roasted peanut powder creates a deeply comforting flavor profile.
Ingredients
- 4 medium Potatoes (500g), boiled, peeled and cubed into 1-inch pieces
- 1/2 cup Roasted peanuts, coarsely crushed
- 3-4 Green chillies, slit lengthwise
- 1 tsp Cumin seeds (Jeera)
- 1 tbsp Ghee (clarified butter)
- Sendha Namak (Rock salt) to taste
- 1 tsp Sugar (optional)
- 2 tbsp Fresh coriander, finely chopped
- 1 tbsp Lemon juice
Method
- 1
Boil the Potatoes
Boil potatoes in salted water until just tender but not mushy. Cool completely before peeling and cubing; this ensures the cubes hold their shape during the final toss.
- 2
Roast and Crush Peanuts
Dry roast raw peanuts in a pan over medium heat until the skins darken and crackle. Cool, remove skins, and pulse in a blender to a coarse grit—avoid making a fine powder.
- 3
Temper the Spices
Heat ghee in a heavy-bottomed kadai or wok over medium heat. Add cumin seeds and let them sizzle for 10 seconds until they turn a deep brown and become fragrant.
- 4
Sauté the Chillies
Add the slit green chillies to the ghee. Fry for 30 seconds until they develop white blisters, releasing their heat into the fat without burning the cumin.
- 5
Incorporate Potatoes
Add the cubed potatoes to the pan. Increase heat to medium-high and toss gently for 3-4 minutes until the edges of the potatoes start to turn golden and slightly crisp.
- 6
Add Seasoning
Sprinkle the rock salt (Sendha Namak) and sugar evenly over the potatoes. Toss well to ensure every cube is seasoned, being careful not to break the potato pieces.
- 7
The Peanut Crunch
Add the crushed peanuts to the pan. Stir for 2 minutes; the peanuts will absorb the ghee and cling to the potato cubes, providing a textural contrast.
- 8
Final Steam
Cover the pan with a lid and turn the heat to the lowest setting for 2 minutes. This ' वाफ' (steaming) step allows the flavors to meld together perfectly.
- 9
Finish and Garnish
Turn off the heat. Drizzle with lemon juice and garnish generously with fresh coriander. The acidity of the lemon balances the richness of the ghee and peanuts.
Notes & variations
- Use Sendha Namak (Himalayan Pink Salt) specifically for fasting; regular table salt is forbidden.
- Add a tablespoon of fresh grated coconut at the end for an authentic Konkan touch.
- If you like it spicy, increase the number of green chillies as no red chilli powder is used.
- Ensure the potatoes are not overboiled; they should feel firm when pressed.
Serve with
Serve hot with Rajgira (Amaranth) Puris or Singara (Water Chestnut) flour rotis.
Cook's note
Adding a pinch of sugar is the secret to balancing the heat of the chillies and the tartness of the lemon.