Patal bhaji with pao
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A thin, mildly spiced potato and onion curry with coconut, eaten with fresh Goan bread as a popular breakfast.
Region: GoaOccasion: Breakfast and evening snackTime: 30 minServes: 4Vegetarian
Ingredients
- 4 medium potatoes, boiled and cut in small cubes
- 2 onions, sliced
- 2 green chillies, slit
- ½ cup grated coconut, ground to a paste
- 1 tsp mustard seeds
- 8–10 curry leaves
- ¼ tsp turmeric powder
- Pinch of asafoetida
- 2 tbsp oil
- Salt to taste and chopped coriander
- Fresh poi or pav to serve
Method
- Heat the oil and add the mustard seeds; when they splutter, add the curry leaves, asafoetida and green chillies.
- Add the onions and fry until soft.
- Add the turmeric and potatoes and stir for a minute.
- Pour in the coconut paste with about 1½ cups water and salt and simmer for 8–10 minutes. The curry should stay thin.
- Sprinkle coriander and serve with warm poi or pav.
History
Bread became part of Goan life through Portuguese-era bakeries, and bhaji-pao grew into the State’s best-known street breakfast.
Significance
Plates of bhaji-pao with a cup of tea start the day in many Goan towns, served in small eateries near markets and bus stands.