Bataka Nu Rassawala Shaak from How to Cook Indian by Sanjeev Kapoor
I call this a quick-fix dish. In Gujarati homes this dish would be made to stretch a meal if there were more guests than anticipated—and it can be cooked at the
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Ingredients
- 2 teaspoons brown mustard seeds
- 1 teaspoon red chile powder
- 10 fresh curry leaves
- 4 dried red chiles, stemmed and broken
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 1¼ teaspoons table salt
- 1 teaspoon ground roasted cumin
- 3 tablespoons grated cane jaggery
- 5 tablespoons vegetable oil
- 5 small potatoes, boiled and diced
- 3 tablespoons chopped fresh cilantro
- 5 tablespoons tamarind pulp
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