Poori Sukha Bhaaji

Traditional Mangalorean restaurants serve sukha bhaaji with pooris or theek rottis. Taj Mahal Cafe started this satwik(Onion-garlic free) breakfast snack way back in the middle of 20th century. This bhaaji is made without onions. Taj Mahal Cafe started making this bhaaji with rottis and pooris for the benefit of temple priests who follow a strict onion garlic free diet. The poori sukha bhaaji combo is too good and here is the easy to make recipe of sukha Bhaaji.

Ingredients:
Potatoes - 250Gms boiled, peeled and smashed(Not mashed)
Coconut Oil - 2 Teaspoons
Mustard seeds - 1 Teaspoon
Black Gram Daal - 1 Teaspoon
Chana Daal(Optional) - 1 Teaspoon
Curry Leaves - A Handful chopped
Green chillies - 4 Chopped
Turmeric powder - A pinch
Salt - To taste
Asafoetida - A pinch dissolved in little water
Grated Coconut - 1/2 Cup
Chopped Coriander leaves(Optional) - A Handful
Lemon - 1/2 (Optional)

Method:
In a thick bottomed kadai/wok, heat oil and add mustard seeds.
Allow to splutter and then add black gram daal. Allow to get golden.
Add chopped curry leaves and green chillies and fry well till green chillies look opaque and ger dehydrated.
Now add the turmeric powder, asafoetida solution, smashed potatoes and salt to taste.
Mix well till all the ingredients well blended with the potatoes.
Now add freshly grated coconut and chopped coriander leaves.
Squeeze lemon if you want the bhaaji to be slightly tangy.
Serve with hot pooris with or without thick coconut chutney.