Friday, January 23, 2009

Dahi Bateka nu Shaak - Potato Yogurt Curry

Dahi Bateka nu Shaak
Potato-Yogurt Curry
3-4 medium potatoes, boiled, peeled & cubed
1 tsp coriander-cumin seed powder
1/2 tsp chili powder
1/2 cup water
1 tsp jaggery
2-3 kokums (optional)

Mix & keep aside
1 cup plain yogurt (fat free ok)
4 tbsp powdered daliya/dalya/puffed chana daal
1/2 cup water

1 Tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder
1 sprig curry leaves, torn
3-4 boriya chilies
1 tsp ginger-garlic paste

1 tbsp freshly scraped coconut (optional)
1 tbsp coriander leaves/cilantro, chopped

1. Heat oil. Add all the ingredients for tempering except ginger-garlic paste. As the seeds start to pop, add ginger-garlic paste. Stir fry for 1 minute.
2. Add potatoes. Saute till they are coated with oil.
3. Add 1/2 cup water, salt, jaggery, chili powder, coriander-cumin seed powder, kokum - if using. Bring to boil.
4. As the curry boils, switch the gas to low. Add yogurt-powdered daliya mixture slowly. Keep stirring. Adjust the water to get the desired consistency.
5. Bring to a gentle boil. Switch off the gas.
6. Garnish with coconut - if using & cilantro.
7. Serve hot with puri, thepla or chapati.

Note -
1. Make sure that there are no lumps of powdered daliya while whisking with the yogurt.
2. This curry should not be dry. Make sure it has gravy.


LinkWithin Related Stories Widget for Blogs