Bataka Nu Rassawala Shaak

Name: Bataka Nu Rassawala Shaak
Yield: Serves 4
Cuisine: Indian
Ingredients: 1¼ teaspoons table salt; 3 tablespoons grated cane jaggery; 1 teaspoon ground roasted cumin; 2 teaspoons ground coriander; 1 teaspoon red chile powder; 1 teaspoon ground turmeric; 4 dried red chiles, stemmed and broken; 5 tablespoons vegetable oil; 2 teaspoons brown mustard seeds; 10 fresh curry leaves; 5 small potatoes, boiled and diced; 5 tablespoons tamarind pulp; 3 tablespoons chopped fresh cilantro

Sweet-and-sour potatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

I call this a quick-fix dish. In Gujarati homes this dish would be made to stretch a meal if there were more guests than anticipated—and it can be cooked at the last minute while the guests are being served the other food. Some people cook the potatoes in the sauce, but I think it’s easier to precook them. Serve with any Indian bread.

Ingredients

5 tablespoons vegetable oil
2 teaspoons brown mustard seeds
¼

Asia
India
Main course
Gujarat
Vegan
Gluten-free

Method

Place a nonstick wok over medium heat and add the oil. When small bubbles appear at the bottom of the wok, add the mustard seeds. When they begin to sputter, add the asafetida, curry leaves, and chiles, and sauté for 15 seconds. Add the chile powder, turmeric, coriander, and cumin, and stir. Sprinkle with 3