Aambat Batata

Cuisines

Best for

Recipe

Ingredients

2 medium	potatoes
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
8-10	curry leaves
2 tablespoons	chickpea flour (besan)
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 tablespoon	tamarind pulp
1 tablespoon	jaggery
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Peel and dice the potatoes into medium-sized cubes.
2. 2 Heat oil in a pan over medium heat and add mustard seeds.
3. 3 Once the mustard seeds splutter, add cumin seeds, asafoetida, and curry leaves.
4. 4 Add the chickpea flour and roast it for a couple of minutes until it turns golden brown.
5. 5 Add turmeric powder and red chili powder, and mix well.
6. 6 Add the diced potatoes and stir to coat them with the spice mixture.
7. 7 Add tamarind pulp, jaggery, and salt to the pan.
8. 8 Pour in the water and mix everything well, ensuring the potatoes are submerged.
9. 9 Cover the pan and let it simmer on low heat for about 15-20 minutes or until the potatoes are cooked through.
10. 10 Garnish with fresh coriander leaves before serving.