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

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

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