Gujarat

Tameta bateta nu shaak

Name: Tameta bateta nu shaak
Total time: 25 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3 medium cubed potato; 3 medium chopped tomato; 1 1/2 tbsp cooking oil (vegetable oil); 1 tsp mustard seeds; 1/2 tsp cumin seeds; a pinch asafoetida; 8 to 10 curry leaves; 1 slit green chilli; 1 inch grated ginger; 1/2 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 1 tsp coriander powder (ground coriander); 1 tbsp jaggery; 2 tsp lemon juice; a handful coriander leaves (cilantro); Salt, to taste; 2 cups water

Runny, sweet and sour potato curry made for dunking puris. Gujarati comfort in a katori.

25 minTime

3 gProtein each

mildSpice

The puri's best friend2 chapters · 1 min read

Make it your way

Grandma's wayExactly as served with puri and shrikhand.

The original

164kcalsame

3 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato3 medium, cubed

Tomato3 medium, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Green chilli1, slit

Ginger2.5 cm, grated

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1 tsp

Jaggery1 tbsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Water2 cups

Method

4 steps

1Heat oil in a pressure cooker. Crackle mustard and cumin, then add asafoetida, curry leaves, chilli and ginger.
2Add tomatoes and the spice powders and cook until the tomatoes soften. Add potatoes, salt and water.
3Pressure cook for 2 whistles and let the pressure release naturally.
4Open, mash a few potato pieces, stir in jaggery and simmer 3 minutes. Finish with lemon and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Tameta bateta nu shaak

Runny, sweet and sour potato curry made for dunking puris. Gujarati comfort in a katori.

25 minTime

3 gProtein each

mildSpice

The puri's best friend2 chapters · 1 min read

Make it your way

Grandma's wayExactly as served with puri and shrikhand.

The original

164kcalsame

3 gproteinsame

4 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Potato3 medium, cubed

Tomato3 medium, chopped

Cooking oil (vegetable oil)1½ tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Asafoetidaa pinch

Curry leaves8 to 10

Green chilli1, slit

Ginger2.5 cm, grated

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)1 tsp

Jaggery1 tbsp

Lemon juice2 tsp

Coriander leaves (cilantro)a handful

Saltto taste

Water2 cups

Method

4 steps

1Heat oil in a pressure cooker. Crackle mustard and cumin, then add asafoetida, curry leaves, chilli and ginger.
2Add tomatoes and the spice powders and cook until the tomatoes soften. Add potatoes, salt and water.
3Pressure cook for 2 whistles and let the pressure release naturally.
4Open, mash a few potato pieces, stir in jaggery and simmer 3 minutes. Finish with lemon and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tameta bateta nu shaak

Make it your way

Ingredients

Method

Tameta bateta nu shaak

Make it your way

Ingredients

Method

Make it a meal