Wednesday, July 1, 2020

LASANIYA BATATA

LASANIYA BATATA

The best part of being a foodie in India is that you get to cook and eat such a diverse range of cuisines. Having lived in Gujarat for a while, I developed a taste for Gujarati food and hence you will find in my blog recipes for dishes well known in Gujarat such as:-

The name of the recipe for today indicates what it is all about. It is called Lasaniya Batata and is a hot and spicy side dish made with Baby Potatoes and Garlic. You can, of course, vary the spice level to suit your personal taste.

I have adapted this from Lasaniya Batata  in the Food Viva site.





Ingredients:-
  • Baby Potatoes, 250 gms
  • Garlic Cloves, 8-10 
  • Byadgi Red Chillies, 6
  • Ginger, chopped, 1 "
  • Medium-sized Tomato, 1
  • Coriander Powder, 2 tsp
  • Cumin Seeds, 1 tsp
  • Turmeric Powder, 1/8 tsp 
  • Chaat Masala, 1/2 tsp
  • Kitchen King Masala, 1/4 tsp
  • Medium-sized Onion, 1
  • Salt, to taste
  • Oil, 1 tbsp + 3 tbsp
  • Coriander Leaves, finely chopped, 1 tbsp
Method:-

Wash the baby potatoes thoroughly and pressure cook them in adequate water and a little salt for 2 whistles  or till they are done. Make sure that they don't get overcooked. 
When the cooker has cooled, remove the potatoes and peel when they are cool enough to handle. Keep aside.
Soak the dry chillies in water for about 10 minutes
Finely chop the onion and tomato
In a small mixer jar, grind together the soaked red chillies alone with garlic, ginger, tomato, coriander powder, cumin seeds, turmeric powder and salt, to a smooth paste. Keep aside this tomato-garlic paste
In a thick-bottomed kadhai, heat 1 tbsp and on medium heat add the boiled and peeled potatoes and shallow fry them for about 2 minutes
To this, add the chaat masala and the Kitchen King Masala and fry for 1 more minute
Switch off the gas and transfer the shallow fried potatoes to a bowl
In the same kadhai, heat 3 tbsp of oil and on medium heat add the finely chopped onion and sauté till it is slightly browned
Now add the prepared tomato-garlic paste, and sauté on low flame for about 5 minutes till the oil separates
Add the shallow fried potatoes and mix well till the potatoes are well coated with the masala
Cook on medium/low heat for another 3-5 minutes
Switch off the gas and transfer to serving bowl
Lastly, garnish with finely chopped coriander leaves
Serve hot as a side dish with rotis or rice






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