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Ingredient
Aambat Batata Rasa(tangy,spicy potato curry)
Introduce
Chef :
A Chef and A MomAambat Batata Rasa(tangy,spicy potato curry)
“Ambat” or tangy is the dominating taste of this flavourful “rasa” or curry. It’s a very commonly cooked potato curry in an Maharashtrian household and goes well with rice/flat breads.
Ingredient
Food ration :
6 servingsCooking time :
20 mins
1/2 teaspoon
fenugreek seeds
2 tablespoon
oil
1.5 teaspoon
turmeric powder
1.5 teaspoon
red chilli powder
to taste
Salt
1/2 cup
freshly grated coconut
1 tablespoon
jaggery
1/2 teaspoon
assfoetida powder
1 teaspoon
mustard seeds
6-8
curry leaves
Handful
chopped coriander leaves
Cooking instructions
* Step 1
Soak the tamarind using 2 tablespoon hot water
* Step 2
Heat oil in a saucepan and temper with fenugreek seeds
* Step 3
As the seeds change colour slightly,add asafoetida, mustard seeds and curry leaves
* Step 4
As the seeds splutter, add the chopped potatoes and give it a good mix
* Step 5
Add salt to taste,turmeric and red chilli powders. Mix well and sauté for 2-3 minutes
* Step 6
Add water and bring to a boil
* Step 7
Once boiling, reduce heat and cook covered until potatoes soften/are cooked well
* Step 8
Meanwhile make a thin paste of soaked tamarind and coconut by adding some water while blending
* Step 9
Check the readiness of the potatoes by pricking one or two with a fork
* Step 10
Once ready, add the Jaggery and blended coconut-tamarind paste and mix well
* Step 11
Cook covered till all the flavours are well combined
* Step 12
The gravy should be slightly thicker our curry is now ready to be relished with rice-daal/ any flat breads
* Step 13
Garnish with chopped coriander leaves and mix slightly
* Step 14
Enjoy the flavourful aambat batata rasa!
* Step 15
My tip: if your taste buds tilts towards a more spicy-tangy combination, you may add 1 chopped green chilli or blend it with the coconut paste too.
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