Dahi Bateka nu Shaak
Potato-Yogurt Curry
Ingredients
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
Tempering
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
Garnish
1 tbsp freshly scraped coconut (optional)
1 tbsp coriander leaves/cilantro, chopped
Method
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.
