Rasawala Bateta nu Shaak: Tangy Potato Gravy, Family Favorite!

Rasawala Bateta nu Shaak is a lightly spiced, semi-gravy potato curry that’s tangy, sweet, and utterly comforting. This quick, no-onion/garlic recipe is a staple with puri in Gujarati homes, perfect for lunchboxes or fasting days.

Ingredients:

• 3–4 medium potatoes, boiled and cubed
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp hing
• 1/2 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp coriander-cumin powder
• 1 tsp ginger-green chili paste
• 1 medium tomato, chopped (optional)
• 1 tsp sugar or jaggery
• 2 tbsp lemon juice
• Salt to taste
• 2 cups water
• Chopped coriander for garnish

Method:

1. Heat oil in a pan. Add mustard seeds, let them splutter, then add hing.
2. Optional: Add tomatoes and cook till soft.
3. Add turmeric, chili powder, coriander-cumin powder, ginger-chili paste, and sauté 30 seconds.
4. Add cubed potatoes, sugar, salt, 2 cups water. Mix and simmer 8–10 minutes until slightly thick.
5. Add lemon juice, stir, and garnish with coriander. Serve hot with puri or rotli.

Tips:

• Adjust water for preferred consistency (more for gravy, less for dry sabzi).
• For fasting, skip turmeric (if you avoid it) and use sendha namak.