BATETA NU KHATU MITHU RASAVALU SHAAK (SWEET AND SOUR POTATO CURRY)

              BATETA NU KHATU MITHU

                    RASAVALU SHAA
(SWEET AND SOUR POTATO CURRY)

                                                                 (Serves 4-5)

INGREDIENTS:

·      4 Medium size Potatoes

·      6 Small size Tomatoes OR 4 Medium Size Tomatoes

·      3 T Oil

·      ¾ tsp. Mustard Seeds

·      ¾ tsp. Cumin Seeds

·      2 Whole Dry Red Chilies, cut them in half

·      7-8 Curry Leaves

·      2 Pinch Asafoetida

·      1 ½ tsp. Turmeric Powder

·      1 ½ tsp. Kashmiri Red Chili Powder or as per taste

·      2 T Jaggery or as per taste

·      1 T Tamarind Juice or as per taste

·      1 tsp. Ginger, grated (Grate through the large holes of the grater)

·      Salt as per taste

·      ½ tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      ½ tsp. Garam Masala

·      1 T Coriander Leaves, chopped

·      2 cups Water or as needed for the desire gravy consistency

LET’S COOK:

Add salt in the cold water along with the potatoes and cook potatoes until knife tip pierce through without any resistance.

Allow potatoes to cool.

To the same hot water put tomatoes, bring water to a boil and let it continue to boil for 2-3 minutes and switch off the heat and cover the lid and keep tomatoes for 8-10 minutes in hot water. Scoop tomatoes out and let it cool little bit. No need to peel tomatoes. If peel comes of then remove it.

Soak small marble size tamarind piece in 1-2 T warm water. Strain the tamarind juice and keep it aside.

Peel potatoes and dice them into medium-large pieces. Keep it aside.

Prepare tomato puree in a blender without adding water. Keep it aside.

Heat the oil in a pan. Once the oil is hot add mustard seeds and let them pop.

Add cumin seeds and allow them to sizzle little bit.

Add dry red chili pieces; curry leaves and asafoetida and allow curry leaves to fry for few seconds.

Add turmeric powder, Kashmiri red chili powder and mix well.

Add tomato puree, tamarind juice and jaggery and cook tomato puree over medium flame for 2-3 minutes with lid half covered.

Add grated ginger and 2 cups of water and continue cooking tomato puree for 8-10 minutes with lid half covered.

Add boiled potato pieces and cover the lid and continue cooking for 2 minutes and allow tomato juice to get thick. Press couple of potato pieces to thicken gravy.

Add coriander powder, cumin powder and continue cooking for 1 minute.

Switch off the flame.

Add garam masala and mix well.

Garnish with chopped coriander leaves.

Serve hot Potato Subzi with Roti, Poori or Paratha, Gujarati Dal and Basmati Rice.

Enjoy…