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Bateta Shaak

Asafetida is available at Indian markets.

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOil
1/2 teaspoon 2.5mlBlack mustard seeds
1/2 teaspoon 2.5mlCumin seeds
1   Asafetida
1/2 teaspoon 2.5mlTurmeric
1   Ginger root - (1" long) - peeled, grated
10   Curry leaves
1 lb 454g / 16ozPotatoes - peeled, and
  Diced medium - (to make about 2 cups)
2 cups 474mlWater
1/2 teaspoon 2.5mlSalt
1 1/2 teaspoons 7.5mlGround coriander
1 1/2 teaspoons 7.5mlGround cumin
2 tablespoons 30mlChopped cilantro - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Each serving: 128 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 298 mg. sodium.

The Los Angeles Times, 09-03-2003


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