Bateta nu Shaak an Thepla/ Potato Curry and Fenugreek flatbread
We get combo platters at our office canteen, they work well with the ultra busy ,time constrained folks who itch for lunch only because their body asks for it. In today's times, there is hardly any time to sit down for a complete meal during the week days. Initially these combinations were called as mini meals. The popular combinations are pav bhaji, puri bhaji, chole bhature, pulav and raita.
Like all things menus also get reinvented every now and then. The recent trend at work is thepla shaak, puranpoli bhaji, set dosa masala.
For the combo theme, I decided to share the recipe for bateta nu shaak, which is a curried potato vegetable that is slightly tangy in taste. This goes perfectly well with basic roti as well, but when combined with methi theplas they become the most fulfilling meal
2 cups boiled , peeled and cubed potatoes (Do not overboil the potatoes
1 large tomato finely chopped (You can replace with 2 tspn lemon juice)
1 tspn Oil (Add more, normal ratio for this recipe requires about 3 tspn oil)
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn sesame seeds
1 tspn red chilli powder
1 tspn turmeric powder
a pinch of asafoetida
1 tspn chopped fresh coriander
salt to taste
1) In a large pan, heat the oil, add the mustard seeds. When they pop, add the asafoetida and cumin seeds
2) Next add the sesame seeds, curry leaves, turmeric.
3) Add the tomatoes at this stage. Saute till they are well cooked
4) Add the potatoes and red chilli and saute them a little.
5) Add water and lemon juice if using, along with salt. Cover and let it simmer for 10 min.
6) Remove lid and sprinkle coriander
7) Serve with roti or theplas & green chilli pickle