Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, aambat batata rasa(tangy,spicy potato curry). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Heat oil in a pan and when it gets hot, add mustard seeds, cumin seeds, curry leaves, crushed garlic, a pinch of hing, turmeric powder, garam masala and red chilli powder, mix all the spices well. The Maharashtrian cuisine series on Shhh cooking secretly group is coming up with some exciting flavours. Aloo rasedar is a spiced, thin potato curry made with tomatoes, ginger & spices. No onion no garlic recipe from Uttar Pradesh cuisine.
Aambat Batata Rasa(tangy,spicy potato curry) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Aambat Batata Rasa(tangy,spicy potato curry) is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have aambat batata rasa(tangy,spicy potato curry) using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Aambat Batata Rasa(tangy,spicy potato curry):
- Make ready 3 potatoes peeled and cubed
- Make ready 1/2 teaspoon fenugreek seeds
- Make ready 2 tablespoon oil
- Make ready 1.5 teaspoon turmeric powder
- Take 1.5 teaspoon red chilli powder
- Prepare to taste Salt
- Make ready 1 cup water+2 tablespoon hot water
- Take 1/2 cup freshly grated coconut
- Make ready 1 small lemon sized tamarind ball
- Make ready 1 tablespoon jaggery
- Take 1/2 teaspoon assfoetida powder
- Make ready 1 teaspoon mustard seeds
- Take 6-8 curry leaves
- Prepare Handful chopped coriander leaves
Add chopped Onion and saute it till it becomes brown. Ringna Batata Nu Shaak also known as Aloo Baingan ki Sabzi is a popular sabzi in every Gujarati household. Potatoes and Brinjals are a classic combination cooked in everyday spices and a rich tomato puree. Brinjal is one such vegetable that gets cooked until it is almost blended as gravy with subtle pieces of purple that stand out. batata nu shaak recipe rasawala batata nu shaak with detailed photo and video recipe. a simple and easy gujarati curry dish made with potatoes in tamarind and jaggery based gravy. it is a popular and traditional curry which is typically made as a side dish to day to day roti and chapati. the recipe can be made as a dry or a gravy based variant and this recipe post is. Wash the potato well and then along wilh the skin slice the potato.
Steps to make Aambat Batata Rasa(tangy,spicy potato curry):
- Soak the tamarind using 2 tablespoon hot water
- Heat oil in a saucepan and temper with fenugreek seeds
- As the seeds change colour slightly,add asafoetida, mustard seeds and curry leaves
- As the seeds splutter, add the chopped potatoes and give it a good mix
- Add salt to taste,turmeric and red chilli powders. Mix well and sauté for 2-3 minutes
- Add water and bring to a boil
- Once boiling, reduce heat and cook covered until potatoes soften/are cooked well
- Meanwhile make a thin paste of soaked tamarind and coconut by adding some water while blending
- Check the readiness of the potatoes by pricking one or two with a fork
- Once ready, add the Jaggery and blended coconut-tamarind paste and mix well
- Cook covered till all the flavours are well combined
- The gravy should be slightly thicker our curry is now ready to be relished with rice-daal/ any flat breads
- Garnish with chopped coriander leaves and mix slightly
- Enjoy the flavourful aambat batata rasa!
- My tip: if your taste buds tilts towards a more spicy-tangy combination, you may add 1 chopped green chilli or blend it with the coconut paste too.
rasawala batata nu shaak with detailed photo and video recipe. a simple and easy gujarati curry dish made with potatoes in tamarind and jaggery based gravy. it is a popular and traditional curry which is typically made as a side dish to day to day roti and chapati. the recipe can be made as a dry or a gravy based variant and this recipe post is. Wash the potato well and then along wilh the skin slice the potato. In a pressure cooker heat oil and add the mustrad seeds, cumin seeds, bay leaf, dry red chili, fenugreek seeds and let it temper. Once tempered add ginger and cook for a min. Add the potato slices and mix well.
So that is going to wrap this up with this exceptional food aambat batata rasa(tangy,spicy potato curry) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
