Bateta nu shaak / Aloo ki subzi (Potato vegetable)

This the most versatile potato preparation in my repertoire. Its delicious and pairs well with rotis, puri's or paratha. Along with those you can have kadhi, basundi, shrikhand, sevaiyya... endless possibilities. My favorite combination is puri's and a quick dessert like this one. The very Indian brunch, simple enough to make on a lazy Sunday, hot fluffy puri's with piping hot shaak. Also using this as a base you can add ground peanuts for crunchy dish, tomatoes to make a curry version, some garam masala for a spice delight. Go ahead and try the possibilities.

Ingredients: 

4 large potatoes boiled, peeled and cubed

2 green chilies, slit in two

1 inch knob of ginger minced or grated

1/4 teaspoon turmeric

5-6 curry leaves

1 1/2 tablespoon oil

Pinch hing (asafoetida)

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)

Heat oil in a pan and when hot add the hing, jeera and raee. When the start to crackle, add the chilies, ginger, curry leaves and turmeric. Saute for a minute. Add the potatoes and mix to coat evenly. Cook for 2-3 minutes and serve hot with a side of puri's, parathas or roti!

I am sending this to Bhagyashri's Cooking for Kids - Filling Breakfasts, an event started by Sharmi of Neivedyam.