Serves 1
Directions
- 1Peel and chop one potato into wedges.
- 2Boil the potato wedges in water until slightly tender.
- 3Heat one tablespoon of oil in a pot.
- 4Add 0.5 teaspoon of mustard seeds to the hot oil.
- 5Add 0.5 teaspoon of fenugreek seeds to the pot.
- 6Add 0.5 teaspoon of asafoetida to the pot.
- 7Add the boiled potato wedges to the pot.
- 8Add 0.5 teaspoon of turmeric powder to the potatoes.
- 9Add 0.5 teaspoon of red chili powder to the potatoes.
- 10Mix well to coat the potatoes evenly with the spices.
- 11Soak tamarind to extract two tablespoons of tamarind pulp.
- 12Pour the tamarind pulp into the pot with the potatoes.
- 13Add 0.5 teaspoon of salt to the potatoes.
- 14Add 0.5 teaspoon of jaggery to the potatoes.
- 15Cover the pot and let it cook.
- 16In a grinder, add 0.5 cup of grated coconut.
- 17Add 0.5 teaspoon of coriander seeds, 0.5 teaspoon of black peppercorns, and one green chili to the grinder.
- 18Grind the ingredients to a coarse paste.
- 19Add 0.25 cup of water to the grinder and blend to a smooth paste.
- 20Check if the potatoes are cooked by piercing them with a knife.
- 21Add the ground coconut paste to the cooked potatoes.
- 22Pour in more coconut milk (made from the paste).
- 23Mix everything well.
- 24Add sugar to taste.
- 25Garnish with fresh coriander leaves.
- 26Serve the Aambat Batata with rice.
Ingredients
- 1 unit potatoes
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon fenugreek seeds
- 0.5 teaspoon asafoetida
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon jaggery
- 2 tablespoons tamarind pulp
- 0.5 cup grated coconut
- 0.5 teaspoon coriander seeds
- 0.5 teaspoon black peppercorns
- 1 unit green chili
- 0.25 cup water
- 1 handful coriander leaves
- 1 tablespoon oil
Equipment
peelerknifecutting boardpotspoongrinder
Tips
- The potatoes cook in the tamarind water and soak in all the sweet, tangy, and sour flavors from it.
- This dish does not have any garlic or onions, making it suitable for pujas or festivals.
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