બટેટા નું શાક બનાવા ની રીત નિકુંજ વસોયા દ્વારા | Bateta Nu Shaak Gujarati Recipe

INGREDIENTS

• 4 medium potatoes Or 350 grams potatoes - about 2.25 cups of cubed potatoes
• 1 teaspoon ginger+green chili paste Or ½ inch ginger and 2 green chilies, crushed to a paste in a mortar-pestle
• 1 teaspoon mustard seeds (rai)
• 1 teaspoon cumin seeds (jeera)
• 5 to 6 small to medium sized curry leaves (kadi patta)
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon kashmiri red chilli powder
• ½ teaspoon coriander powder (dhania powder) + ½ teaspoon cumin powder (jeera powder) - Or 1 teaspoon coriander-cumin powder
• 1 pinch asafoedita (hing)
• ½ teaspoon lime juice or as required (optional)
• 1.5 tablespoon oil
• ½ to 1 teaspoon sugar or as required (optional)
• salt as required

INSTRUCTIONS

• rinse & peel the potatoes. the potatoes have to be chopped into small cubes. the smaller the size, the faster they cook.

• heat oil and crackle the mustard seeds first in a shallow frying pan.

• add cumin seeds and saute till they crackle.

• add ginger and green chilli paste and curry leaves.

• saute till raw aroma of ginger goes away. saute on a low flame so that the ginger and green chilli paste does not burn.

• add potatoes and stir. then add turmeric powder, red chili powder, coriander powder and cumin powder.

• stir well and add salt.

• cover and cook the potatoes on a low flame till they are tender and crisp. stir the potatoes whilst they are cooking, so that they don't get burnt. since no water is added while cooking the potatoes, you have to stir them quite a number of times. after stirring, cover with lid and then again continue to cook.

• the cooking process takes about 20 to 25 mins on a low flame.

• the potatoes have a crisp texture as they get roasted & browned while cooking.

• lastly garnish with coriander leaves and serve batata nu shaak hot with rotis or parathas or even with bread. you can also drizzle some lemon juice on top while serving.