Dhungri Batata Nu Shaak

Preparation Time: 10 min. Cooking Time: 20 min. Serves 4

Ingredients:

3 Red Potatoes Medium Size

2 Onions

2 Tomatoes Medium Size

1½ tbsp Tomato Puree

1 tsp Ginger Paste

2 tbsp Oil

1 Dry Red Chilli

1 tsp Mustard Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

1½ tbsp Coriander-Cumin Powder (Dhana Jiru)

¼ tsp Jaggery (Gōr)

Salt to taste

Method:

1. Score the tomatoes on four sides with a sharp knife, cutting just enough to pierce through the skin. Blanch the tomatoes for a minute, peel the skin off, blend into a fresh puree, and set aside.

2. Peel and cut the potatoes and onions into 2½ cm cubes, wash and drain.

3. Heat oil over medium flame in a pan by adding the dry red chilli; once hot, add the mustard seeds and asafoetida, sauté for 30 seconds.

4. Add the potatoes, onions, turmeric powder, chilli powder, coriander-cumin powder and salt and cook for 5 minutes, stirring occasionally.

5. Mix well, add the tomato purees, ginger paste, jaggery and 350ml of water.

6. Mix well, bring to a boil, then simmer over low heat, covering with the lid, occasionally stirring until the potatoes and onions are cooked.

• Enjoy with hot rotli or plain puri!

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Dhungri Batata Nu Shaak | The Rasoi Recipes