Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Bateta-Tomato Rassa (Potato-Tomato Curry)

Traditional 14. Bateta-Tomato Rassa recipe

🧺 Ingredients

• Potatoes: 400g, diced into 1.5cm cubes
• Tomato: 200g (1 large), chopped
• Oil: 30ml (2 tbsp)
• Mustard seeds: 3g (½ tsp)
• Cumin seeds: 3g (½ tsp)
• Turmeric powder: 2g (¼ tsp)
• Coriander powder: 5g (1 tsp)
• Cumin powder: 3g (½ tsp)
• Red chili powder: 2g (⅜ tsp)
• Ginger-garlic paste: 15g (1 tbsp)
• Green chili: 1-2, slit
• Water: 200ml (¾ cup)
• Jaggery: 10g (½ tbsp)
• Lemon juice: 15ml (1 tbsp)
• Salt: 6g (1.25 tsp)
• Fresh coriander: 15g, chopped
• Asafoetida (hing): pinch

👩‍🍳 How to make Bateta-Tomato Rassa

1. Heat oil on high heat (45 seconds) until shimmering.
2. Add mustard seeds. Wait for crackling (10 seconds).
3. Add cumin seeds. Fry 5 seconds.
4. Add ginger-garlic paste and green chili. Fry 2 minutes on medium-high heat until fragrant and paste browns.
5. Add turmeric, coriander, cumin, and red chili powder. Fry 30 seconds, stirring.
6. Add asafoetida.
7. Add diced potatoes. Stir well and cook 5 minutes on high heat, allowing potatoes to brown slightly.
8. Add chopped tomato. Stir and cook 3-4 minutes until tomato softens and releases liquid.
9. Add water and salt. Bring to boil (2 minutes).
10. Reduce heat to low. Cover partially. Cook 10-12 minutes until potatoes are fork-tender.
11. Uncover. If excess liquid remains, cook uncovered 2 minutes on high heat.
12. Add jaggery, lemon juice, and fresh coriander. Stir gently. Taste and adjust.
13. ---

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