Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aambat batata rasa(tangy,spicy potato curry). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Once again, Roopa shows us how to make a recipe, coastal style. This Ambat Batata is sure to excite your taste buds. Watch this video to learn how to cook.
Aambat Batata Rasa(tangy,spicy potato curry) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Aambat Batata Rasa(tangy,spicy potato curry) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook 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
- Get 1/2 teaspoon fenugreek seeds
- Make ready 2 tablespoon oil
- Take 1.5 teaspoon turmeric powder
- Make ready 1.5 teaspoon red chilli powder
- Make ready to taste Salt
- Take 1 cup water+2 tablespoon hot water
- Get 1/2 cup freshly grated coconut
- Prepare 1 small lemon sized tamarind ball
- Make ready 1 tablespoon jaggery
- Take 1/2 teaspoon assfoetida powder
- Make ready 1 teaspoon mustard seeds
- Prepare 6-8 curry leaves
- Take Handful chopped coriander leaves
Batata nu rasawalu shaak recipe - It is nothing but the gujarati style of making potato curry. As you know that Gujarati cuisine is famous for its spicy, sweet and sour taste. If you store this curry for next day, potato will soak up all the gravy. So you may need to add splash of water and then reheat it.
Instructions 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.
Home » Curries » Batata Nu Shaak (Gujarati Style Potato Sabzi). Every Gujarati thali has one common sabzi in it, Batata Nu Shaak. This recipe prepares traditional Gujarati batata nu rasa valu shaak, which can be paired up with masala puri or thepla for complete meal. Simple Vegan Potato curry is very common sabzi in every Gujarati thali. It is traditional Gujarati Side dish.
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