Name: Gujarati Rasa Wala Batata Nu Shaak
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, boiled, peeled, and hand-crushed into chunks; 1 Tomato, finely chopped or pureed; ½ Green Chili Pepper, finely chopped; ¼ tsp Mustard Seeds, rai; ¼ tsp Cumin Seeds, jeera; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder, kashmiri preferred for color; ¾ tsp Ground Coriander-Cumin Blend, dhana jeera powder; ½ tbsp Jaggery, gud, crushed (essential for Gujarati balance); ½ tbsp Lemon Juice; 1 tbsp Cooking Oil, peanut oil preferred; 1 cup Water, hot; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

40 mintotal

25 min hands-on15 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat peanut oil in a deep pan or kadhai on medium heat.
Add mustard seeds and let them splutter. Add cumin seeds and asafoetida (hing).
Add the finely chopped green chilli and tomatoes. Sauté for 3-4 minutes until the tomatoes are soft and mushy.
3–4 min
Lower the heat. Add turmeric, red chilli powder, and dhana jeera (coriander-cumin) powder. Stir for 30 seconds so the spices release their aroma.
30 sec
Add the hand-crushed boiled potatoes to the pan. Mix well to coat the potatoes evenly with the tomato masala.
Pour in the measured hot water. (The 'rasa' or gravy should be thin and soupy). Add salt to taste.
Bring the curry to a rolling boil. Add the jaggery and stir until it melts completely.
Let it simmer on medium-low heat for 5-7 minutes. The starch from the crushed potatoes will naturally thicken the broth slightly.
5–7 min
Turn off the heat. Stir in the lemon juice and garnish with fresh coriander.
Serve hot.

How to tell it's done

Soft potato chunks swimming in a highly fluid, bright red, sweet, sour, and mildly spicy soupy broth.

Nutrition

Per serving, from 2 servings.

255kcal

Where the calories come from

Protein5.2 g8%
Carbohydrate44.1 g67%
Fat7.4 g25%

Sugars: 6.9 g
Saturated fat: 1.1 g
Fibre: 5.5 g
Sodium: 602 mg
Potassium: 1090 mg
Calcium: 52 mg
Iron: 2.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Never cut the potatoes with a knife for this dish. Crushing them by hand releases potato starch into the water, which is the traditional secret to naturally thickening the 'Rasa' without adding besan.

What to serve it with

An everyday comfort food in Gujarat. Best with soft, hot rotlis (phulkas), or mixed into plain steamed rice.

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Ingredients