Batata Saragva Nu Shaak Recipe (Spicy Aloo and Drumstick Vegatabe)

On Monday, 17 December 2012 21:26
Batata Saragva Nu Shaak Recipe (Spicy Aloo and Drumstick Vegatabe)
SERVES: 3 to 4 servings
TIME: 40 Minutes

Batata Saragva Nu Shaak is made with a combination of fried potatoes and steamed drumsticks cooked in an onion and tomato gravy. This one was one of my childhood favorite dishes and I especially love it for french fried potatoes that make it special and tempting for everyone in the family. Serve the Batata Saragva Nu Shaak along with an PuriGujarati Dal and Raita

Did you knowPotatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention.  

 

Ingredients

  • 3 medium sized potatoes

  • 3 drumsticks, cut into 1 inch size pieces

  • an inch piece of ginger, grated

  • 3 large tomatoes, finely chopped

  • an inch piece of cinnamon

  • 2 bay leaves

  • 1/4 teaspoon asafoetida

  • 1/2 teaspoon of red chilli powder (add extra if you want it hotter)

  • 2 teaspoon coriander powder

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon

  • salt to taste

  • coriander leaves for garnishing

Directions for Batata Saragva Nu Shaak Recipe

  1. To make Batata Saragva Nu Shaak, you will have to first boil your potatoes and steam the drumsticks and keep aside. Cut them into the desired sizes.

  2. Place the halved potatoes and drumsticks into a pressure cooker, add 1/4 cup of water. Cover the cooker, place the weight on and pressure cook until you heat three whistles. After three whistles turn off the heat. Allow the pressure to release naturally. 

  3. Once the pressure has released, open the cooker, peel the skin of the potatoes and dice them. 

  4. Once you have the potatoes and drumsticks cooked, the next step is to make the masala.

  5. Heat a teaspoon of oil in a heavy bottomed pan; add the ginger, cinnamon and bay leaves. Stir fry for a few seconds. Add the tomatoes, turmeric powder, coriander powder, red chilli powder and asafoetida and saute until the tomatoes get cooked through and soft. 

  6. Once the tomatoes have cooked through, add the boiled potatoes and drumsticks into the masala. Add the salt and stir well to combine. Turn the heat to low and simmer the Batata Sargvo Nu Shaak for about 3 to 4 minutes so the vegetables absorb all the masala.

  7. Once done, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve.

  8. Serve the Batata Saragva Nu Shaak along with an Puri, Gujarati Dal and Raita

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Archana Doshi

www.archanaskitchen.com
Last modified on Monday, 06 April 2015 12:20
     
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