Batatyachya Kachrya This simple potato dish is made often in most Maharashtrian homes. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 10 Jun 2016 in Recipes Course New Update Main Ingredients Potatoes, Mustard seeds Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Batatyachya Kachrya 6 medium Potatoes ½ teaspoon Mustard seeds 3 tablespoons Oil ½ teaspoon Cumin seeds a pinch Asafoetida to taste Salt ½ teaspoon Turmeric powder ¼ teaspoon Red chilli powder 4 tablespoons Fresh coriander chopped Method Peel the potatoes, quarter lengthwise, and then cut into thin slices. Heat the oil in a deep non-stick kadai. Add the mustard seeds and as they begin to splutter, add the cumin seeds. As they begin to change colour, add the asafoetida and potatoes and mix well. Add the turmeric powder and chilli powder and mix well. Sprinkle a little water and cover the kadai. Cook on medium-low heat, stirring occasionally, till done. Add the chopped coriander and mix well. Serve hot. #Asafoetida #Cumin seeds #Fresh coriander #Mustard seeds #Oil #Potatoes #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article