Are you looking for a quick and tasty tiffin option? This Batata Gavari Chi Bhaji recipe is exactly what you need. Also known as potato and cluster beans curry, this dry vegetable dish is a popular Maharashtrian staple that pairs wonderfully with chapati or bhakri. The combination of tender cluster beans, soft potatoes, and spicy Kanda Lasun Masala creates a wonderful flavour profile that your whole family will enjoy.
Making this Batata Gavari Chi Bhaji recipe takes very little effort, making it ideal for busy mornings. Since it uses simple, everyday ingredients found in Indian kitchens, beginners can cook it easily without any stress. Whether you are packing a lunch box or serving a simple homemade dinner, this authentic Maharashtrian sabzi will not disappoint. Let us jump right into the simple steps to make this delicious dry curry.
Also Read: 10-Minute Spicy Raw Mango Cluster Beans Recipe (Gavari)
Ingredients List:
- 1/2 kg cluster beans (gavari), washed and chopped
- 2 medium potatoes (about 150 grams), peeled and diced
- 1/2 ladle of cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 1 sprig curry leaves
- 1 medium onion, finely chopped
- 1 tablespoon crushed ginger, garlic, and green chilli paste
- 1 medium tomato, chopped
- Salt to taste
- 2 tablespoons Kanda Lasun Masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 small bowl of water (optional)
- 4 to 5 tablespoons roasted peanut powder
Step-by-Step Instructions:
- Heat 1/2 ladle of oil in a pan or kadai over medium flame.
- Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle.
- Add 1 pinch of asafoetida and 1 sprig of curry leaves to the hot oil.
- Add the chopped onion and sauté for 1 minute until lightly golden.
- Mix in 1 tablespoon of crushed ginger, garlic, and green chilli paste. Sauté for another 1 minute.
- Add the chopped tomato and cook for 1 minute. You do not need to make it completely mushy.
- Stir in salt, 2 tablespoons of Kanda Lasun Masala, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala.
- Add the chopped cluster beans and potatoes to the pan. Mix everything well so the vegetables are fully coated with the masala.
- Add 1 small bowl of water if the beans are mature and thick.
- Cover the pan with a lid and let the Batata Gavari Chi Bhaji recipe cook on a medium flame for 5 to 7 minutes.
- Remove the lid and check if the potatoes are soft. Add 4 to 5 tablespoons of roasted peanut powder and mix well.
- Cover the pan again, leaving a small gap for steam, and cook on low heat for 10 minutes. Stir 1 or 2 times to prevent burning at the bottom.
- Your tasty tiffin bhaji is ready to serve.
Also Read: Maharashtrian Gavarichi Bhaji | Cluster Beans Curry Recipe
Cooking Tips:
- If your cluster beans are very young and tender, skip adding water. They will cook perfectly in their own steam.
- Always use a heavy-bottom pan to ensure the dry curry does not stick and burn at the base.
- Roast the peanuts well before grinding them. This gives a nice nutty aroma and a slight crunch to the dish.
Variations:
- Kids-Friendly Version: Reduce the Kanda Lasun Masala to 1 tablespoon and skip the green chillies entirely to keep the spice level mild.
- Vegan Version: This recipe is naturally 100% vegan.
- No Onion No Garlic: Skip the onion, garlic, and Kanda Lasun Masala. Use normal red chilli powder and a pinch of coriander powder instead.
Serving Suggestions:
- Serve this dry curry hot with freshly puffed chapatis or hot jowar bhakri.
- It pairs excellently with a side of plain dal and steamed white rice for a complete meal.
- Pack it in a lunch box along with 2 to 3 rotis and a small piece of lemon pickle.
Also Read: Easy Batata Tomato Recipe: Quick Indian Potato Sabzi
FAQs:
Q: Can I skip the peanut powder in this recipe?
A: Yes, you can skip the peanut powder, but adding it brings an authentic Maharashtrian flavour and texture to the curry.
Q: Why do we add water while cooking this bhaji?
A: Water is only added if the cluster beans are a bit thick or mature. This little bit of moisture helps them soften quickly without burning.
Q: Can I use regular red chilli powder instead of Kanda Lasun Masala?
A: Yes. If you do not have Kanda Lasun Masala, you can easily substitute it with 1 tablespoon of red chilli powder and 1 teaspoon of coriander powder.
Q: How long does this vegetable stay fresh in a tiffin?
A: Since it is a dry preparation, it easily stays fresh for 6 to 8 hours in a standard lunch box at room temperature.
Authentic Batata Gavari Chi Bhaji For A Perfect Lunch Box
Ingredients
- 1/2 kg cluster beans gavari, washed and chopped
- 2 medium potatoes about 150 grams, peeled and diced
- 1/2 ladle of cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida hing
- 1 sprig curry leaves
- 1 medium onion finely chopped
- 1 tablespoon crushed ginger garlic, and green chilli paste
- 1 medium tomato chopped
- Salt to taste
- 2 tablespoons Kanda Lasun Masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 small bowl of water optional
- 4 to 5 tablespoons roasted peanut powder
Instructions
- Heat 1/2 ladle of oil in a pan or kadai over medium flame.
- Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them crackle.
- Add 1 pinch of asafoetida and 1 sprig of curry leaves to the hot oil.
- Add the chopped onion and sauté for 1 minute until lightly golden.
- Mix in 1 tablespoon of crushed ginger, garlic, and green chilli paste. Sauté for another 1 minute.
- Add the chopped tomato and cook for 1 minute. You do not need to make it completely mushy.
- Stir in salt, 2 tablespoons of Kanda Lasun Masala, 1/2 teaspoon turmeric, and 1/2 teaspoon garam masala.
- Add the chopped cluster beans and potatoes to the pan. Mix everything well so the vegetables are fully coated with the masala.
- Add 1 small bowl of water if the beans are mature and thick.
- Cover the pan with a lid and let the Batata Gavari Chi Bhaji recipe cook on a medium flame for 5 to 7 minutes.
- Remove the lid and check if the potatoes are soft. Add 4 to 5 tablespoons of roasted peanut powder and mix well.
- Cover the pan again, leaving a small gap for steam, and cook on low heat for 10 minutes. Stir 1 or 2 times to prevent burning at the bottom.
- Your tasty tiffin bhaji is ready to serve.
