Bateta Nu Shaak, Batata Nu Shaak
by Tarla Dalal
Added to 205 cookbooks
This recipe has been viewed 93585 times
Bateta nu shaak is one of the most popular Gujarati foods, made in almost every household. A wonderful combination of sesame seeds, curry leaves and ginger-green chilli paste giver a very distinct flavour to the otherwise bland potatoes.
Lemon juice and coriander added towards the end really perk up the dish. It tastes best when served with dal and rice.
Bateta nu Shaak also makes a great combo with Rotlis, Puris or Theplas
- Heat the oil in a non-stick kadhai and add the mustard seeds, sesame seeds, curry leaves and asafoetida.
- When the seeds crackle, add the potatoes, salt, turmeric powder and ginger-green chilli past, mix well and cook on a medium flame for 2 to 3 minutes, while stirring once in between.
- Add the lemon juice and coriander, mix well and cook on a medium flame for another minute.
- Serve hot.
Nutrient values per serving
|Vitamin A||262.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||21.1 mg|
|Folic Acid||16.1 mcg|
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