Aambat Batata

Cuisines

Best for

Recipe

Ingredients

	2 medium	Potato , peeled and cubed
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	8-10	Curry Leaf
	2 tablespoons	Chickpea Flour
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 tablespoon	Tamarind , pulp
	1 tablespoon	Jaggery
	1 cup	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.