Growing up in Mumbai, some of my closest friends were Gujarati – a state along the western part of India just above Maharashtra. This state is known for its delicious array of vegetarian dishes. And no Gujarati thali would be complete without the Rasawala Bateta Nu Shak or the Gujarati Styled Potatoes in a spicy curry.
This is a literal translation of the dish, Rasawala (Curry) Bateta (Potato) Nu Shak ( A Vegetable curry). Sounds simple right, it is rather easy to make as well.
If you notice, the ingredients consist of Indian store cupboard favourites such as cumin and mustard seeds, curry leaves and garam masala. However, what is unique about Gujarati cuisine is that it is both salty, sweet and sour at times.
This dish can be made with variations such as you could add in some peanuts to the gravy, it adds a nice crunch. Or you could also add a sour flavour by using tomatoes or tamarind. If you prefer, you could also choose to keep the potato peels on.
Feel free to experiment a little with this curry and make it your own. But whatever you do, make sure you serve garnish the potatoes with fresh coriander leaves and serve with hot ghee laden rotis.