Bateta nu shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes. Lemon juice and coriander added towards the end really perk up the dish. It tastes best when served with dal and rice.
|Boiled potato cubes||2 Cup (32 tbs) , peeled|
|Mustard seeds||1 Teaspoon (rai / sarson)|
|Sesame seeds||4 Teaspoon (til)|
|Curry leaves||10 (kadi patta)|
|Asafoetida||1/4 Teaspoon (hing)|
|Turmeric powder||1/2 Teaspoon (haldi)|
|Ginger green chili paste||4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Finely chopped coriander||1/4 Cup (4 tbs)|
|Cooked rice||4 Cup (64 tbs) (for serving)|
|Cooked dal||4 Cup (64 tbs) (gujarati dal, for serving)|
1. Heat the oil in a non-stick kadhai and add the mustard seeds, sesame seeds, curry leaves and asafoetida.
2. When the seeds crackle, add the potatoes, salt, turmeric powder and ginger-green chilli paste, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
3. Add the lemon juice and coriander, mix well and cook on a medium flame for another minute.
4. Serve hot with Gujarati dal and rice.