Bataka Nu Rassawala Shaak

Sweet-and-sour potatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

  1. 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