Each Gujarati thali has one common sabzi in it, Batata Nu Shaak. This recipe plans conventional Gujarati batata nu rasa valu shaak, which can be matched up with masala puri or thepla for a total meal.
Preparation Time: 10 minutes
Cooking Time: 23 minutes
Serves: 4 servings
| Ingredients: |
| 2½ cups peeled and cubed Potatoes (2 large) |
| 1/4 teaspoon Mustard Seeds (rai) |
| 1/2 teaspoon Cumin Seeds (jeera) |
| 2 teaspoons Green Chilli-Ginger Paste, optional |
| 1 Tomato, chopped |
| 2 teaspoons Cumin-Coriander Powder (dhania-jeera powder) |
| 1/4 teaspoon Turmeric Powder (haldi) |
| 1 teaspoon Red Chilli Powder (lal mirch) |
| 2 teaspoons Cumin-Coriander Powder (dhaniya-jeera powder) |
| 1 teaspoon Sugar, optional |
| 2 tablespoons Cooking Oil |
| 1½ tablespoons Fresh Coriander Leaves, chopped |
| 1¼ cups Water |
| Salt |
Directions:
1. Warm oil in a heavy-bottomed dish or kadai. Include mustard seeds; when they start to crackle, include cumin seeds and asafoetida followed by green chili-ginger glue. Blend and blend well.
2. Include cubed potatoes and sauté for 3-4 minutes.
3. Include chopped tomatoes, salt, and sugar and sauté for 3 minutes.
4. Include ruddy chili powder and turmeric powder and sauté for 1 minute.
5. Include 1¼ cups water and let the blend bubble over medium fire. When bubbles, cook secured on medium to moo fire until potatoes are cooked, blend each for 4-5 minutes.
6. It would take around 10-15 minutes to cook totally. If required, include more water and cook for a few more minutes. (The time and water needed may change according to the sort of potatoes and thickness of the pan.)
7. Include cumin-coriander powder, and blend well. Turn off the warm. Exchange it to a serving bowl, decorate it with new coriander leaves, and serve.
Tips and Variations:
- You can too utilize unpeeled potatoes to make this Gujarati potato curry.
- Add 1 teaspoon pulverized garlic to make it a bit zesty and aromatic.
- Gujaratis like small sugar in all sabzis; this recipe is no special case. You can alter the sum of sugar agreeing to your taste or maintain a strategic distance from it if you don’t like a mellow sweet aftertaste.
Taste: Spicy
Serving Ideas: Batata nu Shaak can be served with hot phulka roti or chapatis for lunch. There are numerous favors to serve it with steamed rice, papad, and curd.