Watch and learn how to make Ambat Batata / Batata Rassa Bhaji from our chef Smita Deo on Ruchkar Mejwani.
Ambat Batata is an easy to make Maharashtrian style potato sabzi where chopped potatoes are cooked in coconut - tamarind gravy. The sabzi has a delicious spicy, tangy, sweet flavor.
Ingredients:
2 tbsp Oil
1/2 tsp Fenugreek Seeds
1/4th tsp Asafeotida
1 tsp Mustard Seeds
10-12 Curry Leaves
1/2 kg Potatoes, chopped
1/2 tsp Turmeric powder
2 tsp Red Chilli Powder
2 tbsp Jaggery
1/2 Litre Water
1 Cup Grated Coconut
Tamarind, size of a half a lemon
Salt to taste
Coriander Leaves
Method:
- In a pan heat some oil. Add fenugreek seeds and let them turn golden brown.
- Then add mustard seeds, asafeotida and curry leaves.
- Add chopped potatoes, turmeric powder and red chilli powder. Mix everything well.
- Add a litre of water and cover it with a lid. Let the potatoes cook properly.
- In a mixer grinder add coconut and tamarind. Grind everything to a smooth paste by adding little water. Add this paste to the potato sabzi along with jaggery. Mix well.
- Add salt to taste. Give a stir. Cover it again and let it cook on a medium flame for 2-3 minutes.
- Garnish it with coriander leaves and serve hot with chapati or rice.
