Potatoes with mustard seed (Sookhi bhaji) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 118) by Madhur Jaffrey

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Serve with pao (Goan bread), pooris or other breads, and a steaming milky tea.

  • Tiganna on January 21, 2018

    Very good. Not too much effort (particularly if one remembers that the potatoes have to be boiled in advance of the recipe!), very tasty, seasoning spot on.

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