Bhaji (Spicy Mixed Vegetables)


  • 3 tbsp oil (canola oil or olive oil recommended)
  • ½ tsp black mustard seeds
  • 1 tbsp urad dal (white lentils)
  • 1 large onion, cut lengthwise and sliced
  • pinch of asafoetida
  • 3 green chilies, halved or chopped
  • 1½ tbsp finely chopped or grated ginger
  • 1/8 tsp tumeric
  • 1½ tsp salt
  • 1 tbsp lime or lemon juice
  • 3 potatoes, steamed or boiled, then peeled & chopped (Idaho potatoes recommended)
  • 2 tbsp chopped cilantro for garnish
  • grated coconut for garnish (optional)


  1. Heat oil in a large saute pan.  When hot, add urad dal and mustard seeds. When the seeds begin to pop and the dal turns brown, add hing and immediately add green chilies and ginger.  Stir fry 30 seconds
  2. Add sliced onions.  Stir and cook for 3-5 minutes or until the onions wilt
  3. Add salt, turmeric and lemon juice.  Mix well
  4. Add steamed potato cubes.  Turn the heat down.  Mix well without mashing the potatoes.  Cook for 3-5 minutes, stirring frequently
  5. Garnish with cilantro