A big shout out to all my AMDAVADI friends out there! This recipe is especially for all of you who miss Vishalla. Vishalla is authentic Gujarati restaurant with a village like ambiance and serving the BEST thali (according to me anyways) and can give any other thali in the world a run for their money.
I used to go there as much as I could while still living in India and since I have moved away this is the one place that I always visit when I in India. One of the staples that they serve here is a tangy potato curry. This is service in bowls made from barks of trees. This vegetable goes very well with any kind of theplas or parathas or khichdi too. I have tried to replicate the recipe here and you can also get a taste of Gujarat by trying this easy and delicious recipe in your kitchen!
Ingredients:
Oil, t tbsp
Mustard Seeds, 1 tbsp
Cumin Seeds, 1 tbsp
Curry leaves, 1 sprig
Asofetida, 1 pinch
Green chillies, 3 chopped
Potatoes, 4 medium sized, cubed
Tomatoes, 1 large, finely chopped
Coriander leaves, 1 tbsp finely chopped
Turmeric Powder, 1 tsp
Red Chili Powder, 1.5 tbsp
Coriander Cumin Powder, 1.5 tbsp
Jaggery Powder, 2 tbsp
Salt to taste
Procedure:
1. Heat a wok. Once hot add the oil.
2. Once the oil is hot, add the mustard seeds and cumin seeds and allow them to splutter.
3. Now add in the asafoetida, curry leaves and green chilies. Lower the flamer. We want to flavor of the chilies and curry leaves to seep into the oil.
4. Now add in the potatoes and give it a stir.
5. Add in the dry masalas, turmeric, red chili, cumin coriander powders and salt and mix again. Cover the wok with a lid and allow this to simmer and cook in a covered wok for 5 minutes.
6. After 5 minutes, add in the tomatoes and mix.
7. Add 1.5 cups of water and allow it to simmer.
8. Next add in the jaggery powder and mix again.
9. After it has been simmering for 7-10 minutes, our vegetable or shak is ready. Top it up with some fresh coriander and enjoy with theplas or parathas.
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