### TranslatedIngredients: 4 Potatoes - peeled and cut into round balls, 2 onions - finely chopped, 1/2 teaspoon mustard, 1 green chili - chopped, 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, salt, 2 tablespoons oil , 2 tablespoons oil, 1 tablespoon wheat germ, 1 tablespoon chickpea lentils, 1/2 teaspoon fenugreek seeds, 1 tablespoon whole pepper, 5 tablespoons coriander seeds, 5 dry red chillies, 1/2 small Spoon cumin seeds, 1/2 teaspoon mustard, 1 teaspoon turmeric powder, asafetida - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To make Maharashtrian potato bhujana, first peel the potato and cut it round. Now put it in a pressure cooker with water as per use and cook till 1 city comes. Allow the pressure to drain and keep aside. Now put coriander seeds, wheat germ, gram dal, cumin, rye, fenugreek seeds, dry red chillies, asafoetida and turmeric powder in a pan. Bake for 5 minutes. Let cool slightly and grind in a mixer grinder. Keep it aside. Now heat oil in a pan. Add the mustard seeds, cumin seeds and let it cook for 15 seconds. Now add onion, ginger garlic paste and cook for 10 minutes. Now add green chillies, turmeric powder and ground spices. Add some water and mix. Now add potatoes and salt. Cook for 2 minutes and garnish with green coriander. Serve hot. Serve Maharashtrian potato bhujana with khandeshi dal and phulka for dinner.