Batatachya Kachrya

There's not a Maharashtrian soul on planet Earth that does not swear by this timeless classic. A deceptively simple potato stir-fry with basic spices but so hard to get that flavor balance just right.

Kachrya is a staple for long journeys, lunch boxes, picnics and also as an accompaniment to curd rice. The trademark of perfectly made kachrya is the 'kharpus' potato. Kharpus simply means 'just the right amount of crisping up and browning'. This can be accomplished by being liberal with the amount of oil used. Personally, I prefer to use less oil and I'm willing to forgo the beautifully crispy seared potatoes.

Batatyacha Kachrya

Ingredients 

• 4 potatoes
• 2 tbsp oil
• ½ tsp mustard seeds 
• ½ tsp cumin seeds
• A pinch of asafoetida
• 1 tsp red chilli powder
• 1 tsp turmeric powder 
• 8-10 curry leaves (optional)
• 2 tbsp coriander leaves, chopped 
• Salt to taste
• ½ tsp of sugar 

Procedure 

• Slice the potatoes thinly. I prefer to just scrub the potatoes clean and leave the skin on but you can peel them if you wish. 
• After chopping, immerse the potatoes in water to stop them from browning. 
• In a large kadai, heat the oil. Once it's hot, splutter the mustard seeds and cumin seeds. 
• Add a pinch of asafoetida, curry leaves, turmeric powder and red chilli powder. Take care to not burn the spices.
• Toss the potatoes in, mix well, put a lid on and cook until the potatoes are almost cooked. 
• Add the salt and sugar, keep the flame on low and continue cooking the potatoes uncovered for about 10 minutes. 
• You need to make sure they don't burn but get slightly crispy.
• After it's done, garnish with coriander leaves and serve hot.

Cut the Batata in Triangles (The shape matters)

Boil the Batata (Alu)

The perfectly chopped Batata

The Tadka

Make sure you cook them carefully

Add the Salt, Sugar and Spices

Cook for 10 minutes without the lid

Cook the Batata until they are crisp and well cooked