Pattal Bhaaji And Kuboos

A special note of thanks to my mom's elder sis (whom I call Amma), who fondly used to made this dish especially for me !! Thankyou Amma.

Pattal Bhaaji is a Konkani name for a curry which has more proportion of gravy in it. This coastal dish is prepared with numerous variations and with different ingredients along the coastal side!
I have been eating this variation since last 3 decades and my taste buds just love the flavours which emanate when eaten along with buron pav(hard crust bread) , soft pav or even kuboos (like American Pita bread its an Arabic bread).


This is made at my place. The recipe follows-
Ingredients :
3 medium sized potatoes
2 medium sized onions
1 tsp haldi / turmeric powder
salt to taste

To be grind into a paste :
1 -3 green chillies (as per taste)
3/4 cup freshly scraped / dessicated coconut
1 tsp jaggery
2-3 flakes of small garlic
1 tsp coriander seeds
1 tsp cumin seeds

For seasoning :
10-15 crushed flakes of small garlic
1/2 tbspn coconut oil


Method :
Cook the potatoes and onion with enough water to submerge them, along with salt and haldi.
Stir occasionally. Cook till they are done, but in shape and not mashed. Add 2-3 cups water and bring to boil. (Add/ reduce water as per the liquid consistency required)



Grind to a fine paste the second batch of ingredients. Slightly toast before grinding, all except jaggery and chillies. (optional) Add this paste to the potato-onion mixture and mix well. Once it starts to boil, put off the stove. Heat coconut oil in a tadka pan, along with the garlic, on a low flame, allowing the garlic to get slightly browned. Add to the potato onion mixture, stir well and cover for flavours to blend.
Serve hot with chapati/ any type of bread/ kuboos.


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