Indian Cooking Recipe: Bataata Nu Shaak
The following are the instructions on how to cook delicious Indian food: Bataata Nu Shaak
Ingredients:
a. lbs. potatoes, peeled and cubed
2. 1/8 tsp. hing (asafetida)
3. 1/2 tsp. haldi (turmeric powder)
a. tsp. laal mirchi (red chili powder)
4. 1/2 tsp. rai (mustard seeds)
5. 1/2 tsp. sabut zeera (cumin seeds)
6. 1/2 tbsp. sabut zeera (cumin seeds), toasted and ground into a powder
7. 1/2 tbsp. sabut dhaniyaa (coriander seeds), toasted and ground into a powder
a. tbsp sugar
b. small hot green chilies
8. 1/4 inch piece fresh ginger root, peeled
a. medium tomato, chopped finely
b. tbsp. cilantro leaves, chopped, for garnish
9. salt to taste
10. 2-3 tbsp. canola oil
Method of Preparation:
In a coffee grinder make a fine paste out of the ginger and the green chilies. Use as little water as you can. Set aside.
In a kadai (Indian wok), heat the canola, throw in the mustard seeds, cumin seeds and fry until the seeds begin to crackle. Be careful as they splatter. You can cover with a lid.
Quickly thereafter add the asafoetida, turmeric, chili powder and the ginger-green chili paste. Stir fry for a couple of minutes until the oil separates. Make sure to not let the spices and the paste get burnt. Keep a little water on the side of the stove. Add drops of water whenever the pan gets too dry.
Add the chopped tomatoes and fry the masala. Fry for a few minutes until the tomatoes have wilted.
Add the potatoes and mix well. Add 2 cups of water, the sugar and salt to taste. Cover the kadai with a lid and cook until the potatoes are done. Sprinkle the ground cumin and coriander seeds. Mix and cook for another minute. Garnish with cilantro greens and serve hot.
