India-Bateta Shaak

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*India-Bateta Shaak

 

1 tablespoon oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 dash asafetida

1/2 teaspoon turmeric

1 piece ginger root, 1 " long, peeled, grated

10 curry leaves

1 pound potatoes, peeled, diced medium, to make about 2 cups

2 cups water

1/2 teaspoon salt

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

2 tablespoons chopped cilantro for garnish

 

Heat the oil in a small saucepan over medium-low heat. Add the mustard

seeds, cumin seeds, asafetida, turmeric, ginger and curry leaves and stir.

Cook for several minutes, until the spices release fragrance and the seeds

start to pop.

Add the potatoes and mix well. Add the water and salt to taste. Raise the

heat to medium, bring to a boil, then reduce heat to simmer. Cover and cook

until the potatoes are done, about 12 minutes.

Sprinkle with the coriander and cumin and mix well. Garnish with the

cilantro, and serve hot with warm Indian bread (nan) for dipping.

Makes 4 servings.

Calories 128, Fat 4 g, Carbs 21 g, Sodium 298 mg, Fiber 3 g.

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