Mangalorean potato bhaji. // Modifications: Use waxy (red/fingerling) potatoes, and pre-cook whole until nearly done. Then cool in ice water until cold. Peel then dice, and follow recipe as above. Cooking time may take longer if you don't pre-cook the potatoes (surely it is an error in the recipe). Double the quantity of curry leaves. Use a high quality peanut oil (eg. Spectrum brand). Use hot curry paste rather than mild :)
This basic, simple and easy Indian potato curry has a dry texture and can be served as flavor enhancing, delicious accompaniment to various Indian breads. Learn how to make yummy dry potato bhaji with this easy recipe.