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Goan Mixed Bhaji (Patal Bhaji & Patal Potato Bhaji)

Goan mixed bhaji is a delicious combination of Patol/Patal bhaji (dried peas curry) and patal batat bhaji (potato curry). The word patal refers to a curry of thin or runny consistency. This is a popular dish served for breakfast along with some fresh pooris or pav bread (dinner rolls). It does make for one awesome, comforting and satisfying breakfast or a light meal!
Course Breakfast
Cuisine Goan, Indian
Keyword Goan Mixed Bhaji, Patal Bhaji
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time for white peas 8 hours
Total Time 35 minutes
Author Freda Dias

Ingredients

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

For the white peas curry/Patal bhaji

  • 1 cup dried white peas
  • 1/2 tsp mustard seeds
  • 7-8 curry leaves
  • 2 cloves garlic, finely minced
  • 1/4 inch ginger, finely minced
  • 1 cup finely chopped onions
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/4 tsp hing (asafoetida)
  • 1 tbsp oil
  • Salt, to taste
  • 2-3 tbsp chopped cilantro

For the potato bhaji

  • 1 & 1/2 cup finely chopped potato cubes, about 2 medium potatoes
  • 1/2 tsp mustard seeds
  • 7-8 curry leaves
  • 2-3 green chillies, slit lengthwise or chopped finely
  • 2 cloves garlic, finely minced
  • 1/4 inch ginger, finely minced
  • 1/2 cup finely chopped onions
  • 1/2 tsp turmeric
  • 1/4 tsp hing (asafoetida)
  • Salt, to taste
  • 1 tbsp oil
  • 2-3 tbsp chopped cilantro

Instructions

For the white peas curry/patal bhaji

  • Wash the dried peas well, soak in sufficient water overnight. Next day, pressure cook with 2 cups of water and a little salt, on medium heat for 3-4 whistles until soft and well cooked. It shouldn't be too mushy.
  • Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida),  curry leaves and sauté until the curry leaves turn crisp.
  • Add ginger and garlic, sauté until fragrant.
  • Add chopped onions, sauté until it turns translucent.
  • Add chopped tomatoes, cook until it turns mushy.
  • Add all the spice powders, saute another 30 seconds.
  • Add the cooked peas. Add some stock from the pressure cooker, or add extra water as per desired curry consistency. Bring to a boil, simmer for another 5 minutes. Check for seasoning and adjust accordingly.
  • Sprinkle chopped cilantro, and switch off the heat.

For the  patal potato bhaji

  • Heat oil in a heavy bottomed pan, add mustard seeds, once it crackles, add hing (asafoetida),  curry leaves and sauté until the curry leaves turn crisp.
  • Add ginger and garlic, sauté until fragrant.
  • Add chopped onions and chopped green chillies, sauté until it turns translucent.
  • Add the turmeric powder, saute another 30 seconds.
  • Add 1 cup water and salt to taste, mix well. Bring to boil.
  • Add potato cubes, cover and cook on medium-low heat until potato is soft and tender. Check for seasoning and adjust accordingly. Sprinkle cilantro and switch off the heat.
  • Serve both the dishes with pooris/pav.