Bateka nu Shaak is a Gujrati style potato curry which is served as a side dish for Gujrati lunches and dinners .
Bateka nu Shaak pairs very well with Poori and Methi na Dehbras . Methi na Dhebra is a flatbread made with pearl millet / Bajra flour and fresh fenugreek leaves . The bread is a staple in Gujrati homes.
Bateka or potatoes are boiled in this curry and then tossed in some Indian spices making a dry curry with absolutely amazing flavours . The side dish is very simple to make , however to get that perfect taste you need to follow the recipe perfectly . I had to take a demo while making it as I really couldn’t get that perfect taste on my own .
To begin with one needs a good amount of oil , and then the spices . Potatoes are bland on their own so lavish amount of spice gives them a good taste . Adding water to the spices is yet another pointer to this recipe . It helps the spices to cook and blend with the potatoes . One can add a tbsp of sugar or jaggery to get that sweet and sour Gujrati flavour . I am not very fond of this combined flavour , hence didn’t use any sugar . Add roughly chopped chillies , they give the dish a very unique flavour . Each and every ingredient in the dish plays an important part to get that authentic taste of this curry . You sure are to like it , as it is or as a accompaniment to Rotli , Poori , Thepla , or even a slice of our bakery bread .
Bateka nu Shaak is my Day 2 post under the theme Easy Dinner Recipes .
Bateka nu Shaak
4 potatoes , boiled , peeled , cut in cubes
2 tbsp oil
1 tbsp cumin seeds
3-4 green chillies , roughly chopped
1/2 tsp red chilly powder
1 tsp coriander powder
Pinch black pepper
1/8 tsp turmeric powder
Salt to taste
1/2 tsp lemon juice
Coriander for garnish
Heat oil in a pan .
Add cumin seeds , let crackle .
Add curry leaves and asafoetida .
Immediately add all the spices including salt and 2 tbsp water .
Let the spices cook in water .cook till almost all the water is absorbed .
Add potatoes and green chillies .
Drizzle lemon juice .
Mix well and cover and cook for 2-3 minutes .
Garnish with coriander .
Serve hot .