Batatyachya Kacharya is a Maharashtrian snack, an Indian sabzi, which is a vegetable-based dish.
Kacharya means “thin slices” in Marathi and batata means potato.
The Marathi language or Marathian (native name: मराठी, Marāṭhī), also known as Maharashtra, Maharathi, Malhatee, Marthi, or Muruthu, is an Indo-Aryan language (a branch of the Indo-European language family) spoken in India.
There are 42 Marathi dialects, including Cochin, Gawdi of Goa, Kasargod, Kosti, Kudali, and Nagpuri Marathi.
Sabzi, or subji, is an Indian term that simply defines a “vegetable dish.” Sabzi comes from the Persian word sabz, which means green, and is similar to the English expression “greens.” However, all vegetables can be included in a sabzi.
The difference between batatyachya kacharya and aloo masala, the classic filling for dosa, lies in the cooking method, which is steaming here:
Ingredients
- 6 potatoes
- to taste mustard oil
- to taste mustard seeds
- 1 teaspoon cumin
- 1 teaspoon asafoetida
- to taste chili
- to taste turmeric powder
- to taste coriander
Steps
Peel and slice the potatoes.
In a pan, sauté in mustard oil; the mustard seeds, cumin, and asafoetida. Add the potatoes, turmeric, chili, and about 1 and a half glasses of water.
Cover and steam for 20 minutes.
Serve with fresh coriander.
I used my Magic Cooker lid for steaming.
