Bateta Shaak

Recipe Ingredients

1 tablespoon	15ml	Oil
1/2 teaspoon	2.5ml	Black mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
1		Asafetida
1/2 teaspoon	2.5ml	Turmeric
1		Ginger root - (1" long) - peeled, grated
10		Curry leaves
1 lb	454g / 16oz	Potatoes - peeled, and
		Diced medium - (to make about 2 cups)
2 cups	474ml	Water
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Ground cumin
2 tablespoons	30ml	Chopped 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.

Source:
The Los Angeles Times, 09-03-2003

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