Last few weeks I had been missing from this space and was pondering if I should close this page and not write any more. But I missed being here and realised that I have a lot to share and writing this blog could be one of the ways I can share with mass. I am not very good at food photography due to limited knowledge, time constraints, space constraints and that was putting me off from creating blog posts. But the knowledge of recipes that I have is very pure and lot of these recipes I have learnt from elders and are very traditional. Here I am presenting one of such recipe. Simple potato curry made traditionally, this curry is called lasaniya betaka (Garlic potatoes). This is a regional speciality of part of Gujarat known as zalawad. I hope you also enjoy this curry as much as I do. Please leave me a comment with your feed back and questions in the comment section.
Ingredients
Baby potatoes : 10
Tomatoes: 3 big
Green chillies: 4 or 5
Ginger: about 3 inches piece
Garlic: 6 or 7 cloves
Oil: 3 tablespoons
Red chilli powder: 4 to 5 teaspoons
Cumin corriander powder: 1 teaspoon
Turmeric powder: 2 teaspoon
Salt to taste
Tamarind water: take half tea spoon tamrind paste and about 5 inch size jaggery add 3 table spoon water to this and mix well and keep aside.
Green chillies: 4 or 5
Ginger: about 3 inches piece
Garlic: 6 or 7 cloves
Oil: 3 tablespoons
Red chilli powder: 4 to 5 teaspoons
Cumin corriander powder: 1 teaspoon
Turmeric powder: 2 teaspoon
Salt to taste
Tamarind water: take half tea spoon tamrind paste and about 5 inch size jaggery add 3 table spoon water to this and mix well and keep aside.
Recipe:
Pre heat oven at 200. Peal potatoes and pearce them 2 - 3 times with fork. Place in baking pan sprinkle some red chilli powder and oil and lightly coat. Place in oven and bake until almost done but not completely done. It took me about 20 to 25 mins.
Take khal dasta and place garlic cloves. Crush them. Add 1 tea spoon red chilli powder and mix well. Keep aside
In mixture grinder add tomatoes, green chillies and ginger and make paste (try not to add water)
Heat oil in a pan. Add asafoetida once oil is hot. Now add garlic red chilli paste thats prepared and cook for 1 minute. Add tomato chilli ginger paste to this and on medium heat cook for few minutes until oil seperates. Now add remaining red chilli powder, cumin corriander powder and turmeric to this. Cook for few minutes until oil seperates. Now add potatoes and half cup of water and salt to taste. Simmer on low heat until gravy thickens and potatoes are cooked well. At last add tamarind jaggery water and cook for 3 to 4 minutes at this stage oil will come up on surface which will indicate curry is ready. Turn off the gas and garnish with corriander.
Please note this curry is meant to be super spicy but you can adjust level of red chilli powder or green chillies according to your spice preference. Can be served with pooris and buttermilk and salad.
