Rasawala Bataka

Name: Rasawala Bataka
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 potatoes; 1 small chopped tomato (optional); 2 tbsp oil; 1 tsp mustard seeds; 1 tsp asafoetida; to taste Salt, turmeric, red chilli powder, coriander cumin powder; 1 tsp jaggery; 1 tsp Kashmiri chilli powder; 1 tsp cumin; 1 tsp garam masala; 1 tbsp Chopped coriander; 4-5 big pieces Ful vadi

Leena Mehta @DesiTadka26

Ahmedabad

#Curry
A must curry for any Gujarati cuisine serving restaurants. It's very simple and tasty. This is normally made without onion garlic. It's served either with puri or bhakhri. Along with three vegetable dishes in Gujarati Thali, Rasawala Bataka is one main curry.

Leena Mehta @DesiTadka26

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Ingredients

20 minutes

2 servings

2potatoes
1 small chopped tomato (optional)
2 tbspoil
1 tspmustard seeds
1 tspasafoetida
to tasteSalt, turmeric, red chilli powder, coriander cumin powder
1 tspjaggery
1 tspKashmiri chilli powder
1 tspcumin
1 tspgaram masala
1 tbspChopped coriander
4-5 big piecesFul vadi

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Steps

20 minutes

1

Wash peel and chop potato in equal sizes.
2

In a pan add oil. Add mustard seeds, asaefotida and Fenugreek. Once splutters add tomato.
3

Add potato cubes and all masalas. Roast it for a while until all masalas are cooked.
4

Add 1 glass of water and cook it for few minutes. Now add fulvadi and jaggery.
5

Cook it till done and gravy is thick
6

In a tadka pan add 1/2 tsp oil, cumin and Kashmiri chilli powder. Add 2 tbsp water. Add this to cooked sabji. Garnish with coriander leaves.
7

Serve this restaurant style potato curry with puri or bhakhri.