Gujarati Potato Curry sans onion and garlic

Have a bagful of potatoes that are beginning to sprout eyes ? Then try this curry Gujarati style; in this the versatile tuber goes through a simple and yummy transformation and is a treat to the taste buds. The curry tasted delightful with roti or/and puri (Indian Flat Bread) and was a great accompaniment to the rice too. 

Initially, I was apprehensive about the recipe as generally people from Gujarat like to add sugar to their curries. However my apprehension was laid to rest as the curry is a mixed bag of flavours- slightly hot, aptly tangy and minimally sweet the curry is a mixed bag of flavours. Have I said that already ?OK- the point is it is finger lickin' good ! 

And did I say that the curry also has some coconut to boot...

So what are you waiting for ? Go make the curry ! Besides one can never go wrong with potatoes right ?

What's in it :- {Adapted from Royal Indian Cookery}
(Serves:4; Prep Time : 10 mins,Cooking Time : 25-30 mins)

• Tamarind Paste - 1 tbsp
• Hot water - 1/2 cup
• Palm Sugar - 1 tbsp
• Potatoes - 1/2 kg
• Oil - 3 to 4 tbsp
• Mustard Seeds - 1 tsp
• Turmeric Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Coriander Seeds - 2 tsp
• Salt - to taste
• Green Chilli - 1
• Desiccated Coconut - 2 tbsp

Garnish:-

• Coriander leaves/Desiccated Coconut

Here's How :-

Mix the tamarind paste in hot water. Add palm sugar to it and set aside.Cube the potatoes. Heat the oil in a pan/wok and let the mustard seeds crackle. Tip in the cubed potatoes and fry for a few minutes stirring.

Add all the remaining spices and salt to taste. Stir to mix, cover and cook over a gentle  heat for 15 minutes stirring every once in a while.

Add the finely chopped green chilli along with the tamarind water and coconut. Cover and cook until the potatoes are tender. Serve hot with rotis/puri/chapati/phulkas/rice.

CHEF NOTES :-

• The original recipe had brown sugar; I used Palm sugar. If you do not have both, then white sugar may be used

E.N.J.O.Y !

Vatana Bateta No Rotlo (Spicy Potato & Peas Pancakes)

The pleasures of a hearty & a leisurely breakfast is unsurpassed. And if it is a  Gujarati fare, then the variety and blend of flavors the dish adds to the palate is truly amazing. Sample this pancake here; the ingredients in it is not fancy and are simple pantry stuff but the resulting dish is nothing short of a heavenly treat.

The best part of the recipe is it is simple to make and the kids are surely gonna love it. Be sure to adjust the spice quotient to taste.

{Recipe Source :Tarla Dalal's 'The Complete Gujarat Cookbook}

What's in it :-

(Prep Time : 10 mins; Cooking Time : 25 mins)

• Green Peas - 1 cup (coarsely crushed)
• Potatoes - 2 cups (boiled/peeled/mashed)
• Rice Flour - 2 tbsp
• Roasted Semolina - 1 to 2 tbsp (optional)
• Lemon Juice - 2 tbsp
• Green Chillies - 2 (finely chopped)
• Ginger-Green Chilli Paste - 2 to 3 tbsp
• Sugar - 1/2 tsp
• Salt - to taste
• Oil - for greasing

Here's How :-

Combine all the ingredients in a large bowl. Mix well till smooth and divide the mixture in to equal portions. Grease an iron griddle or a non stick tava and heat it.

Place one portion of the mixture on the tava and pat it with the help of your fingers to make pancake like thick circle. Cook until both sides are golden brown in colour. 

Repeat to make more rotlas. Serve hot with Mint chutney , ketchup,curd or any other accompaniments of your choice.

Dhokla

Dhokla is a fluffy Gujarati Delicacy made out of chickpea flour or besan. The batter made with the flour  is  then poured in to a greasy plate for steaming and cut as small pieces of cakes with suitable seasoning and garnishing.  It is served with Mint Chutney, Date Tamarind Chutney (Khatta Meetha chutney) etc.


The recipe is very simple and it is a very easy dish to make, so here goes-----


Ingredients:-


For the Batter-------

• Besan/Chickpea Flour ( 1 cup)
• Semolina /Rava (2 Tsp)
• Curd and Water Mixed in equal proportions (1/2 cup)
• Baking Soda  (1 1/2 tsp )
• Green chilli Paste (1 tsp)
• Ginger paste ( 1 tsp)
• Salt ( as per taste)
• Sugar ( 1 tsp)
• Eno Fruit salt ( 1 tsp)

For the Seasoning-----

• Oil
• Mustard
• Cumin seeds
• Urad Dal
• White Til
• Green Chillis
• Curry Leaves
• Asafoetida (a pinch)

For the Garnishing------

• Fresh Grated Coconuts
• Coriander Leaves ( finely chopped)

Procedure:-

Mix all the contents for the batter except for the Eno fruit Salt and bring it to a thick idli dough like consistency.  Add more water if necessary and keep it aside for it rise. I set it aside for 30 minutes before adding the Eno fruit Salt. Now Grease the Plates for steaming. You can either put them in Idli Moulds or Steam them in a Pressure cooker. I Greased a vessel and poured in the batter for steaming in the Pressure cooker. 

An important point to note is that the batter should not rest once the Eno Fruit Salt is mixed. It Should be immediately poured in to Plates/vessel for steaming

Allow the Dhoklas to steam for a good 10-12 minutes. After switching off the gas let it remain for  5 more minutes before you transfer the contents to a plate for cutting them in to cake/square like shapes. 

In a frying pan pour some oil and add all the ingredients for seasoning. Once it is done pour over the dhoklas

Finally add the grated coconuts and the coriander leaves  !!!

Serve it with the accompaniments and RELISH