Here is another simple gravy from my favorite Gujarati Cuisine. As I have been saying here time and again, this is one of the cuisines I try out often and many a times I feel I have some sort of connection to this state!
The name literally means potato in a gravy type curry and it is mildly spicy, tangy with a hint of sweetness from the jaggery.It hardly takes 20 minutes to get done as I made it in a pressure cooker. It can also be made in a pan but the cooking time will be a bit longer. So, this is my second post for Blogging Marathon #46, week 1, Day 2 under No onion- No Garlic gravy
Potato -1 large, peeled and cubed
Ginger - 1" piece, minced
Mustard seeds- 1/2 teaspoon
Cumin seeds- 1/2 teaspoon
Fenugreek seeds- 1/4 teaspoon
Kashmiri red chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Tamarind pulp-1 teaspoon
Jaggery powder- 1 teaspoon
Turmeric powder- a large pinch
Salt to taste
Oil- 1 teaspoon
Coriander leaves to garnish
Heat oil in a small pressure cooker and put in the mustard, cumin,fenugreek seeds,red chili. When it splutters, add the ginger and saute for a few seconds.Put in the potato and give a mix.
1Add the chili powder,coriander powder, turmeric powder.
Put in salt and mix well to coat the potatoes. Add 250ml water[adjust based on how thick / thin you want the gravy to be], tamarind pulp,jaggery.Cover and pressure cook for 10 minutes . 2 whistles. Once the pressure releases, remove to a serving dish and serve garnished with coriander leaves.
Goes well with Roti. I loved it with rice!
Labels: Blogging Marathon, Gujarat, Potato, Rotisides, Vegan varieties, Whoz on my side