Bataata Nu Shaak is what a potato gravy vegetable is called in Gujarati. You might wonder as to how come I am posting a gujrati vegetable. Well, I like a lot of Gujrati dishes myself!
It so happened that in my school days we had a new neighbour. They were Gujaratis. What luck! In those days, we neighbours would sometimes share some of our delicacies with each other. Well, this new neighbour was an expert in preparing this vegetable and would always give us some.
My mom then learnt it from the lady and made it for me. For the last many years, I hadn’t made this vegetable. Today my cravings for that bataata nu shaak once again surfaced. Got the recipe immediately from my mom and tried it! And, it turned out exactly the same like the one my neighbour would give me! Thankfully my family too loved it!
Here goes the recipe for the delicious Bataata Nu Shaak.
- 5 Medium Potatoes
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Red chilli powder
- 1 1/2 tsp Tamarind pulp ….to be adjusted
- 2 tsp Jaggery …..to be adjusted
- 1/2 tsp Garam Masala
- 3 tsp Roasted crushed peanuts
- 2 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry leaves
- 2 tbs Fresh coriander leaves
- Salt to taste
- To make the Bataata nu shaak, first boil and peel the potatoes. Cut into cubes and set aside.
- Heat oil and add the mustard seeds. As soon as they splutter, add the asafoetida and the curry leaves.
- Now add the turmeric powder and chilli powder. Immediately add the cubed potatoes and mix.
- Saute and add sufficient water to cover the potatoes. Add the garam masala, tamarind and jaggery. Add salt to taste.
- Bring to a boil and add the crushed groundnuts. Simmer for a few minutes on low flame.
- Switch off the flame and garnish with chopped coriander leaves.
- Serve hot with chapatis and Gaajar Flower Taaja Loncha by the side and some Mulyaachi Koshimbir which will go very well with this vegetable.