Since many had leftover posts, I thought we could have this to ease everybody. For the day one, I have a stir saute from Gujarat for the Gujarati Thali.
your regular potato fry, it still was different. Anyway I didn’t have qualms preparing it again on demand.
We have a Monsoon coming up
and during the weekends its been raining mid noon. The weekend showers
were so bad that Monday was declared holiday. After an unexpected hiatus
for about two weeks, I was getting back to cooking. I planned for some
interesting topic that I will share soon. So two dishes got done for
that. Of course I have the Bake-a-thon coming up, which seem to be
tossing between two topics. Whatever it is, that topic will surely
make my kids go gaga and my friends say not again! So I am sure you have
guessed what I am planning for the December.
Between if you want some tea time snacks, check out Palak Pakoras
Potato, cubed with skin on – 4 big
Tomato – 1 chopped finely
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Hing a little
Turmeric Powder a pinch
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Sugar – 2 tbsp (I added a tiny bit)
Salt to taste
Coriander Leaves to garnish
How to make Batata Nu Shaak
Heat oil in a pan. Add the mustard seeds. When it sputters, add the cumin seeds and hing.
Next add the cubed potatoes. Saute for a couple of minutes. Now add the turmeric powder, chilli powder, cumin powder and coriander powder. Saute for another minute. Cover with lid for few minutes.
Add the chopped tomatoes, sugar and 1 cup of water.
Cook in low flame till all the water is absorbed and the potatoes are cooked.
Garnish with finely chopped coriander leaves.
Serve with your rice or rotis