This is a simple preparation and tastes best with puri's. Its also one of our favorite Sunday brunch items. I guess everyone's had this dish in one form or another. And here is my version for it. When I feel like making it Gujarati style, I add a half teaspoon of sugar in it. And for Punjabi style, just add a fat pinch of kasuri methi. Onions (1 medium) and garlic (4-5 large cloves) are also good additions.
4 large potatoes
4 large tomatoes
3-4 green chilies
1 inch knob ginger
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
Pinch asafoetida (hing)
1/3 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons cumin-coriander powder
2 tablespoons coriander finely chopped
Boil the potatoes in a pressure cooker, about 3 cups water and 2 whistles. Let the steam cool naturally.
Peel and chop into medium sized cubes.
Wash the tomatoes, chilies and ginger. Removes the stems from the tomatoes and chilies and skin the ginger. Blend all three into a puree.
In a heavy bottomed wok, heat the oil and add the hing, cumin and mustard. When it crackles, add the tomato puree and cook on medium heat for about 4-5 minutes till the puree has thickened and is all cooked out. Add the potatoes, spices and salt. Add about 3/4 cup of water and bring it to a boil. Mash 1-2 pieces of potatoes to make the gravy thicker. Add the coriander and mix.
Rasawalu bateta nu shaak is ready. Enjoy with some hot fluffy puris or rotis. I paired it with Gujarati kadhi and Methi na gota.